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.
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!