Here’s a Golden Oldie…had it for decades!! This is a recipe that is great for church dinners or reunions or a day when comfort food is in order. My mother gave me this waaaaay back in the ’70s and my boys loved it…well, one would pick the green beans out, but that was just HIM! You can put this together ahead of time, refrigerate and later pop it into the oven for an easy meal. Or freeze it. And I always do a double recipe so I can either make a big 9×12 pie or 2 regular pie plates
This recipe is really something a bit different. It has all the food groups in it! I like to keep one or more in the freezer for emergencies. The onion salt is imperative and also the tomato soup….don’t try to sub in tomato sauce…doesn’t work.
Hamburger Pot Pie
2 cups flour (or use half all-purpose flour and half whole wheat)
¾ c. Crisco
1-2 teaspoons onion salt (if you’re cutting down on salt, use some onion powder)
¼ cup cold water (you may need more so add a tablespoon at a time until it feels right!)
Cut Crisco into flour and salt. Add water and toss lightly. Divide into 2 balls….roll out one half and place into 9” pie plate.
Brown 1 lb. Hamburger with ½ cup chopped onion. Drain and add:
1 can Tomato soup,
1 can drained green beans (I chop them up a bit to fit smaller mouths)
1/4 t. oregano
Tablespoon sugar or less
1 teaspoon salt and pepper.
Mix and pour into pie crust. Top with remaining pie dough. Cut a slit in top and bake at 375° for 35 mins.