I was inspired by a recipe I found in a recent issue of Parent's magazine--I started to make their version and by the time it reached the oven it was totally different. If you try it, let me know how you like it!
1 lb extra-lean ground beef
1 small onion, chopped
1 can condensed cream of tomato soup
1 large handful sliced fresh mushrooms
1 carrot, grated (hey, sneak in the veggies where you can!!)
1 tomato, sliced thinly
3-4 dill pickles, sliced
1 small package of oven-ready fries
1 cup grated cheddar cheese, or 1/2 package of processed cheese slices
Pastry for a two-crust pie divided into two 9-inch pie dishes or one package of frozen pie crusts, thawed.
Cook enough fries to cover a cookie sheet in a single layer according to package directions. (That was around 3/4 of the package of fries I used) Turn oven down to 400 degrees F when fries are done.
Meanwhile, in a large skillet, cook meat, onion, and mushrooms together until meat is browned. Drain off any extra fat and season to taste. Stir in soup and grated carrots and mix until combined.
Divide meat mixture between pie shells and garnish with pickle and tomato slices. Top with fries and cheese. Bake until pie crusts are golden brown and cheese is melted, 10-15 minutes. You may have to cover the pies with foil part way through baking to prevent the cheese from getting too brown.
Slice and serve. Save one pie to freeze or give it to a neighbour and score some brownie points!!
Note: DO NOT do what I did and dump pies out onto oven door just before baking. It makes you burn your fingers during clean up and your pies won't look as pretty. You also run the risk of teaching any small children in the room words you may not want them to know!!