This is a simple win for you and your buddies during a football match or the family on a Wednesday. Combine mushrooms of your choice (I used portabella here), seared off beef stew meat, chopped onion, and minced garlic into a slow cooker with a large can of cream o mushroom soup! Don't add salt, there is enough in the soup, but maybe add a bit more fresh ground pepper. 8 hours on low or 4 hours on high.
Par-bake a bottom pie shell 10 min at 400F, add the mix to the bottom par-baked shell, and then top with a fresh pie shell, eggwash the top for that nice shine, poke a few holes for ventilation, and then bake at 400F for 32 minutes.
Serve with mushy peas (which somehow I ran out of), and some taters.
by _keyboard-bastard_
4 Comments
Yum!!!
Sounds amazing!
“Gandalf’s Finest”?
That looks delicious.