My first savory pie. I made this deal with Tammi that I would cook dinner one night a week when I first told her about the whole pie-thing. I get home late on
weeknights and she makes dinner all the time. It was a gesture she was happy about, but unfortunately I haven’t been as dedicated to dinner as I have been with making pie once a week. The bummer part is that she’s not a huge fan of sweet pies. So tonight I thought I’d multi-task by making a dinner pie. I pulled a recipe from cooks.com called Weeknight Supper Pie. It’s a recipe that could definately be pimped. It’s an even poorer version of shepherds pie because it doesn’t have potatoes. I thought of making them on the side. You know, to be more edgy. Tammi overruled and we ended up having a salad instead. More edgy! And green!
I didn’t make pie crust from scratch this week. And for this, I am thankful…
The filling!
1 Tbsp butter
1 lb. ground beef
3 cloves garlic, minced
1/4 tsp basil
1 can tomato soup (don’t go family size; a small can will do)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Pie pastry for a 2 crust pie
pieofthebeholder 