The traditional meat and potatoes dish gets a unique twist with these Individual Double Mushroom & Beef Savory Pies.
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.
Ingredients
- 1 lb lean ground beef
- 1 cup baby bellas, chopped
- 1 can Cream of Mushroom soup
- Cheddar cheese, shredded, approximately 3/4 cup
- 1 package Pillsbury refrigerated pie crust
- 1 package Betty Crocker Potatoes Ultimate Cheddar Mashed
Instructions
- Preheat oven to 425. Roll out the pie crust and cut pie crusts to fit inside a (greased) muffin tin. Prick pie crust several times with a fork. Put in oven and bake until lightly golden brown.
- While baking, in a medium skillet, on medium high heat, brown the ground beef. Drain. Add the chopped baby bellas. Once mushrooms begin to soften (7-8 minutes), add the Cream of Mushroom soup and stir well to combine, allow it to heat through and set aside.
- Make the Cheddar Mashed Potatoes, following the package instructions.
- Once the pie crust is done, remove from the oven.
- Divide the beef mixture amongst the muffin cups evenly, top with shredded Cheddar and the mashed potatoes.
- Return to oven and broil for a minute or two, watching carefully, until the mashed potatoes get a slight crust to them.
*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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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
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}
This looks delish…definitely going to make it!