Recipe: Individual Double Mushroom & Beef Savory Pies {Betty Crocker}

by Cate on December 12, 2013

The traditional meat and potatoes dish gets a unique twist with these Individual Double Mushroom & Beef Savory Pies.

Individual Double Mushroom & Beef Savory Pies-001

During Thanksgiving dinner at my sister’s, her mother-in-law asked what projects I was working on for clients, and I mentioned that I needed to develop a recipe for Betty Crocker, using their potato products. And we started bouncing meat and potato ideas off each other. On the way home that night, I started fleshing out some ideas and here we are.

Whether or not I work with Pillsbury and Betty Crocker, I have no problem saying how much I love their refrigerated pie crust. I have been using it forever, and never make my own crust. Because theirs is just awesome. So, when I decided to make these pies into an individual size, I started with the pie crust, tearing it into pieces that fit into a muffin tin. “Tearing” = rustic. Natch.

Once the crust baked into a light golden brown, I added in a mixture of ground beef, chopped baby bellas, and Cream of Mushroom soup. You know, the Campbell’s stuff that childhoods were made of. By using the condensed soup, the beef got a creamy stroganoff feel without all the extra steps.

Add a bit of Cheddar cheese. Because everything is better with cheese. And top it with Cheddar Mashed Potatoes. Pop it in the oven for a few minutes, and dinner is done. Taking care of meat and two vegetables in one delicious individual savory pie.

Dirtying only two pans and having enough for our dinner, our neighbors, and a few leftover and done in thirty minutes?

Winner, winner, beef pie dinner.

And for a completely different twist? The beef mixture would make an awesome base for a pizza.

Tomorrow? A Friday bonus as we talk gelato.

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*Through my ongoing relationship with Betty Crocker, I was compensated to develop this recipe. We appreciate the brands that support this blog.

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{ 3 comments… read them below or add one }

Joanne December 13, 2013 at 7:20 am

So easy peasy! That refrigerated pie crust is definitely useful for getting savory pies on the dinner table!
Joanne recently posted..Roasted Kabocha Squash and Chickpea Salad with Tahini, Scallions and Black Sesame Seeds

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patsyk December 13, 2013 at 2:19 pm

I’ve got 2 packages of their pie crust in my fridge now… just in case I get the urge to create something fun with it. I am “crust challenged” so, this is the best way to go for me and no one knows the difference!
patsyk recently posted..Apple Pastry Bites {recipe}

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Laura McKnight Barnett December 14, 2013 at 10:19 am

This looks delish…definitely going to make it!

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