French Meat Pie - Reduced Fat

READY IN: 2hrs
YIELD: 1 pie


  • 1
    lb 93% lean ground beef (with 7% fat)
  • 1
    (10 1/2 ounce) can fat free beef gravy, Campbell's
  • 12
    cup Italian seasoned breadcrumbs, Progresso
  • 0.5
    (1/2 ounce) packet Lipton Onion Soup Mix
  • 2
    medium onions, chopped
  • 2
    teaspoons Bell's seasoning
  • 1
    tablespoon extra virgin olive oil (EVOO)
  • 1
    (11 ounce) box pie crust mix, Betty Crocker
  • 13


  • In a large saucepan, brown pork and beef over medium high heat. Remove from heat and drain excess grease in a colander.
  • In the now empty saucepan, heat 1 tablespoons EVOO over medium heat. Add the garlic and onion and saute until the onion is no longer crisp.
  • Add the beef and pork to the saucepan.
  • Add the Bell's Seasoning and mix thoroughly. Cover, reduce heat to low and simmer for 10 minutes, stirring occasionally.
  • Increase heat to medium and add the beef gravy and the Lipton soup mix.
  • Add the bread crumbs and combine thoroughly.
  • Bring to a simmer. Cover and reduce heat to low and allow the mixture to simmer for 10 minutes, stirring occasionally.
  • Remove from heat and let stand covered while preparing the pie crust.
  • Preheat the oven to 325 degrees.
  • Using the package of pie crust mix and 1/3 cup cold water, prepare as directed for 2 9 inches pie shells.
  • Place the bottom pie crust in a deep 9 inches pie dish, pressing bottom and sides firmly to the dish.
  • Add filling from the saucepan and spread evenly.
  • Place the top pie crust on the dish and trim all but 1/2 inches from the ends.
  • Fold and roll the top edge over the bottom edge. Pinch along the edge with a thumb and finger.
  • Cut four slits about 2 inches from the edge of the crust at the four compass points.
  • Place in oven on the middle rack and bake for 90 minutes.