Meat And Potato Pie
|Piecrust mix||36 Ounce (1 Package, For 2 Crust Pie)|
|Milk||1⁄2 Cup (8 tbs)|
|Onion soup mix||1⁄2 Tablespoon (1/2 Envelope)|
|Ground allspice||1 Dash|
|Ground beef||1 Pound|
|Snipped parsley||2 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
|Frozen loose pack hash brown potatoes||12 Ounce, thawed (1 Package)|
|Catsup||1 Cup (16 tbs), warmed|
Prepare piecrust mix according to package directions; roll out for a 2-crust 9-inch pie.
Line a 9-inch pie plate with half of the pastry.
In bowl combine milk, dry onion soup mix, pepper, and allspice.
Add ground beef; mix thoroughly.
Lightly pat meat mixture into pastry-lined pie plate.
Combine parsley, melted butter, and salt; add thawed hash brown potatoes, stirring to coat.
Spoon potatoes over meat mixture.
Adjust top crust; seal and flute edges.
Cut slits for escape of steam.
Bake,uncovered, at 350° till crust is golden, about 1 hour.