Makes: 2 pies, Serves: 4-6
2 boxes (15 oz.) refrigerated pie crusts
5 medium potatoes, peeled and sliced
1/2 tsp. salt
2 lbs. ground beef
1 medium onion, diced
1 1/4 tsp. seasoned salt
1 1/2 tsp. poultry seasoning
Remove pie crusts from refrigerator and allow to come to room temperature. Meanwhile, boil potatoes with a pinch of salt for 20-25 minutes or until tender. In a large skillet, brown the beef and onion over medium heat; drain. Drain potatoes and mash with a potato masher. Stir potatoes, seasoned salt and poultry seasoning into meat mixture. Set aside to cool. Line two pie plates with one pie crust each and fill evenly with meat mixture. Cover with top crusts and trim and seal edges. Cut slits in the top to vent.
To cook immediately, bake at 400 degrees for 40-45 minutes or until golden brown. Cover edges of crust with foil to keep from burning. To freeze, wrap the pis in plastic wrap then heavy-duty foil. Label and freeze for up to 3 months. Thaw in the refrigerator for 24 hours before cooking then following baking directions above.
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Tips: It was great to make one meal for dinner and know I was making another night's dinner at the same time. If you are going to cook one pie right away you do not need to let the meat for that pie cool. The meat only needs to cool so that your freezer doesn't have to work so hard. I think the next time I make this I might add a can of cut green beans into the mix. It would add an extra vegetable as well as some extra moisture. The pie that I froze baked up just as well as the one I made fresh.
Recipe adapted from Make Ahead Meals for Busy Moms