Ingredients
Pastry for double-crust pie (9 inches)1 pound ground beef, cooked and drained1 can (15 ounces) mixed vegetables, drained or 1-1/2 cups frozen mixed vegetables1 can (10-3/4 ounces) condensed cream of onion soup, undiluted1/2 teaspoon pepper
Preparation
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust.
Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown.
