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.