5-Ingredient Beef Pie


1 3/4 to 2 pounds 93% lean ground beef

1 envelope (1.1 oz) + 2 tablespoons beefy onion soup and dip mix

3/4 cup sour cream and chives instant mashed potato mix

1 1/4 cup milk + 1 tablespoon to brush on crust

2 refrigerated pie crusts


Preheat oven to 375° F.

Preheat a 12-inch skillet on medium high. Add ground beef. Brown, breaking up meat as it cooks, about 8 minutes.

Stir in onion soup/dip mix. Slowly stir in 1 1/4 cup milk. Add instant potato. Stir to incorporate. Remove from heat and allow to cool slightly for a few minutes.

Place pie crust in a pie plate. Add pie filling. Top with the second crust. Fold edges over the bottom crust, pressing together to seal. Flute the edges. Brush the top with the remaining 1 tablespoon milk. Slice air vents on crust using a pointed knife.

Bake on the lower half of the oven until the crust is golden, about 35-40 minutes. Serve hot.

Makes 4-6 servings.

Recipe Note:

    1. If you have more time, allow the filling to cool as long as you can prior to placing it into the pie crust. This allows for a firmer bottom crust once cooked. If you are short on time, pour filling into the crust hot. It will work just fine!