Hearty Meat Pie
Contributed by Diane S.

Recipe By     : Quick Cooking, Oct., 1998
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Freezer
                Pies & Pastry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pastry for 2 double-crust pies
   2      cups          potato -- peeled and grated
   1 1/4  cups          celery -- diced
   1      cup           carrots -- grated
     1/4  cup           onion -- chopped
   2      tablespoons   Worcestershire sauce
   1      teaspoon      salt
     1/4  teaspoon      pepper
     3/4  pound         UNCOOKED lean ground beef


   1      can (4 oz)    mushroom stems and pieces
   2      tablespoons   all-purpose flour
   2      tablespoons   vegetable oil
   1      teaspoon      beef bouillon granules
   4      drops         browning sauce, optional

Divide pastry into fourths.  On a lightly floured surface, roll out one
portion to fit a 9" pie plate.  In a bowl, combine the next seven ingredients;
add beef and mix well.  Spoon half into crust.  Roll out another portion of
pastry to fit top of pie; place over filling and seal edges.  Cut vents in top
pastry (I wouldn't do this until after thawed). Repeat with remaining pastry
and filling.  Cover and freeze one pie for up to 3 months.  Bake second pie at
375 for one hour.

FOR GRAVY  (Note, the ingredients here are for ONE pie)
Meanwhile, drain mushrooms, reserving liquid.  Add water to liquid to measure
1 cup; set aside.  In a saucepan, cook mushrooms and flour in oil until
bubbly.  Remove from the heat; stir in bouillon and reserved mushroom liquid.
Bring to a boil; cook and stir for 1 minute.  Stir in browning sauce if
desired.  Serve with pie.

TO USE FROZEN PIE:
Bake at 375 for 70 minutes.  Make gravy as directed.