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I liked the recipe - easy to make and the family enjoyed something new and different. Next time I make it, I will change it up a bit and make it with more of a "beef" sauce instead of the cream of mushroom/worcestershire sauce.
This is soooooo good! I did make a couple little changes, though. First, I started with the pie pan, but it just looked like too much "stuff", so I put it in a 12X9 pan. I'd rather clean a dish than an oven! I just trimmmed the crust and put the trimmings on the ends where there was none. Next time, I'll add just a smidge more water to make more gravy (part of which could have been the pan size change). This is really great, because I have a rolled sandwich recipe that uses half of the packaged pie crust, so this is a GREAT non-dessert thing to do with the other half. Thanks so much! Oooh! And I also used frozen O'Brien style hashbrowns instead of the cooked potatoes, and one drained can of mixed veggies. And doubled the jalapeno and garlic since we're such BIG fans of both.
A nice tasty meal. We had a lot of left over corn beef so this was perfect. It was quick to put togeather and the family enjoyed. Thanks for sharing Bergy.
My Husband and I enjoyed this recipe very much. It was a snap to put together. I omitted the jalapenos, thyme and worcestershire. I also used canned diced potatoes and mixed vegetables. And it was a beautifully browned pie and delicious ! Thank you for the recipe.
Nice recipe and a great way to use up leftover cooked beef and potatoes. I changed it up abit by adding some sautéed onions and cooked up the garlic & jalapeno some also. To cut the cooked time, I added the beef/vegys to the skillet to warm up prior to placing in the pie plate. Instead of putting the crust on the top I used it on the bottom. I agree that the mixture would have overflowed so I transferred to a deep dish pie plate. Also cooked the crust a couple minutes prior to adding mixture. I sub'd 1/2 of the soup with beef gravy& yogurt. Next time will increase it abit more. Cooked at 375 F for 30 mins. Tasty recipe, thanks for sharing.