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“A really easy put together on weeknights savory dinner. This is just as good with soy based products using non dairy versions of cream cheese and sour cream that are found in the organic food sections of most supermarkets. My daughter was lactose intolerent as a baby and since I nursed her I had to cut out dairy for both our sakes. I have to say even my fussy husband didn't complain about the soy substitues I used several years ago. Just in time to wean her my baby girl out grew her lactose problem :)”
READY IN:
45mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre heat oven to 425*F if using frozen pie crust pre bake crust for 8-10 min while browning burger. Poke crust with fork several times prior to baking to prevent air bubbles.
  2. Brown burger and onion with seasonings. Add gravy, sour cream, cream cheese, veggies and Bisquck mix then stir. Spoon into pastry in an 8 or 9 inch pie pan then top with mashed potatoes. Lightly brush potatoes with melted butter or olive oil mixed with a dash of dried parsley and dill weed.
  3. Bake at 425*F for 20-25 min top with shredded cheese and bake 5 more minute.
  4. Served with a salad and cresent rolls or a crusty bread.
  5. Instant potatoes make this dish quick to make and herbed or sour cream and onion flavors add an extra zing.
  6. I sometimes make up the burger mixture the night before along with the potatoes to save time.
  7. I have also made this with a biscut crust, either with a bisquick mix or canned but be sure to pre bake the biscut crust or it will be undercooked and doughy.
  8. For a vegatarian twist use soy based dairy free products and firm tofu crumbled along with a 4oz can of tomato paste. The tofu really needs the tomato for flavor.

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