French Meat Pie - Reduced Fat

Step 1

In a large saucepan, brown pork and beef over medium high heat. Remove from heat and drain excess grease in a colander.

Step 2

In the now empty saucepan, heat 1 tablespoons EVOO over medium heat. Add the garlic and onion and saute until the onion is no longer crisp.

Step 3

Add the beef and pork to the saucepan.

Step 4

Add the Bell's Seasoning and mix thoroughly. Cover, reduce heat to low and simmer for 10 minutes, stirring occasionally.

Step 5

Increase heat to medium and add the beef gravy and the Lipton soup mix.

Step 6

Add the bread crumbs and combine thoroughly.

Step 7

Bring to a simmer. Cover and reduce heat to low and allow the mixture to simmer for 10 minutes, stirring occasionally.

Step 8

Remove from heat and let stand covered while preparing the pie crust.

Step 9

Preheat the oven to 325 degrees.

Step 10

Using the package of pie crust mix and 1/3 cup cold water, prepare as directed for 2 9 inches pie shells.

Step 11

Place the bottom pie crust in a deep 9 inches pie dish, pressing bottom and sides firmly to the dish.

Step 12

Add filling from the saucepan and spread evenly.

Step 13

Place the top pie crust on the dish and trim all but 1/2 inches from the ends.

Step 14

Fold and roll the top edge over the bottom edge. Pinch along the edge with a thumb and finger.

Step 15

Cut four slits about 2 inches from the edge of the crust at the four compass points.

Step 16

Place in oven on the middle rack and bake for 90 minutes.