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Savory Beef and Mushroom Pie

(2)

1 reviews

35 min prep time
1 hr 20 min total time
9 ingredients
6 servings

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Inside a golden-brown crust made from prepared dough hides a cheesy and rich meat and mushroom filling, flavored fast with dry soup mix.

Ingredients

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

1: lb. lean ground beef

1 1/2: cups sliced fresh mushrooms

3/4: cup chopped onions

3: tablespoons all-purpose flour

1: envelope savory herb with garlic soup mix (from 2.4-oz. pkg.)

1/2: cup half-and-half

1: (3-oz.) pkg. cream cheese, softened

2: oz. (1/2 cup) shredded Swiss cheese

Steps

1 Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
2 Heat oven to 375°F. In 12-inch nonstick skillet, cook ground beef, mushrooms, onions and flour over medium heat for 10 to 12 minutes or until beef is thoroughly cooked and liquid from mushrooms has evaporated, stirring frequently.
3 Stir in soup mix and half-and-half. Add cream cheese; cook until cream cheese has melted and mixture is hot, stirring constantly. Remove from heat. Stir in Swiss cheese.
4 Pour beef mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
5 Bake at 375°F. for 35 to 45 minutes or until crust is golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.

1 Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
2 Heat oven to 375°F. In 12-inch nonstick skillet, cook ground beef, mushrooms, onions and flour over medium heat for 10 to 12 minutes or until beef is thoroughly cooked and liquid from mushrooms has evaporated, stirring frequently.
3 Stir in soup mix and half-and-half. Add cream cheese; cook until cream cheese has melted and mixture is hot, stirring constantly. Remove from heat. Stir in Swiss cheese.
4 Pour beef mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
5 Bake at 375°F. for 35 to 45 minutes or until crust is golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.

Expert Tips

To ensure the pie crust bakes completely through, assemble this pie with very hot filling. Heat from the filling cooks the crust from the inside while the oven heat bakes it from the outside.

For a special look, use small shaped cutters to cut decorative pieces from the top crust. Using a small amount of water, secure the dough cutouts to the top of the crust before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 310

% Daily Value

Total Fat: 34g; 53%
Saturated Fat 16g 79% Trans Fat 1g
Cholesterol: 85mg; 29%
Sodium: 1440mg; 60%
Total Carbohydrate: 47g; 16%
Dietary Fiber 1g 5% Sugars 6g
Protein: 21g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 6%; 6%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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