Ingredients
1 LB. hamburger or bulk pork sausage
1 medium/large onion, diced
6 medium potatoes, cubed and cooked
1 can cream of mushroom soup
1 can green peas or 1 small bag frozen green peas (about 2 cups)
2 small 6 ½ oz. cans of mushrooms
¼ t. Mrs. Dash's original blend seasoning
½ t. Alpine Touch seasoning
¼ t. Beef bouillon crystals or 1 cube beef bouillon
Crust for a 9” two crust pie-Store bought ready crusts are inexpensive also
Instructions
Preheat oven to 400*
Peel, cube and cook six medium potatoes in boiling water for approximately 30 minutes. Drain and set aside when done. In the meantime, brown the hamburger or sausage and the onion in a large sauté pan. Add the seasonings and cream of mushroom soup, stirring well to blend. Cook over medium heat until hot and bubbly. Reduce heat to low and add the mushrooms-including the liquid-and the peas (if using canned peas, drain the liquid before adding) to the meat mixture. Stir well to blend. Turn the heat off and set aside, covered.
Prepare the crust for a 9” two crust pie. Line a 9” pie pan with one crust. Spoon half the meat mixture into the pie dish. Add the potatoes and the rest of the meat mixture. Cover with the top crust, sealing at the edges. Cut slits into the top crust to vent. Bake in a 400* oven for 35 minutes. Remove from oven and let stand for 20 minutes.
Serves 6 to 8
Serve this with a salad of spinach leaves and tomatoes with French dressing. Add a dessert of butterscotch pudding. You have a thrifty meal sure to please.
