Italian Sausage Pie

I want to make a pie that has beef, Italian sausage, peppers and onions in a pie dish regular circle, using Pillsbury pie crust pre-made. How do I take? I know that the meat would probably be boiled first if all the fat and grease can, but what else is there to make this cake?

cook your filling in a pan, sear the meat, then add your vegetables. Add the broth and drank no given a little liquid. Thicken with cornstarch. Remove excess juice and keep on side. Place fill your pie crust and bake until golden. Serve with the sauce over.

PIE Italian sausage

1 pound lean ground beef
1 / 3 cup green pepper (chopped)
3 / 4 c. water
1 1 / 2 oz pkg. Combine spaghetti sauce
1 / 3 cup onion
1 / 4 lb. Italian sausage
6 oz can tomato paste
1 (9 inch) pie shell crust (frozen)
1 / 3 cup grated Parmesan cheese
1 1 / 2 tsp Mozzarella cheese, grated

Preheat oven 400 degrees. Brown beef and sausage in large skillet. Add green pepper, onion and cook 2 minutes. Add water, tomato paste and stir the spaghetti sauce, cover and simmer 10 minutes.
Sprinkle half the Parmesan cheese over the tart frozen. Spread half of meat mixture into pie shell. Sprinkle 1 cup mozzarella cheese over meat. Layer meat and Parmesan cheese.

Bake on a cookie sheet for 15 minutes. Then sprinkle with remaining mozzarella cheese. Return to oven until cheese is melted (5 minutes). It freezes well and warms even better

small potatoes diced pre-cooked, thick gravy Bechemel (flour and butter - sauted a little, then add the milk to make a sauce), maybe a little tomato or other veggies! Good stuff!

Mozzarella Meat Pie

1 / 2 lb. ground beef
1 / 2 lb. sweet Italian sausage
1 / 3 cup chopped onion
1 / 3 cup chopped celery
1 (6 oz) Can Tomato Paste
1 (4 oz) Pkg. mozzarella
1 / 2 c.. oregano
1 / 4 c.. salt
Pinch pepper
1 (8 ounces) refrigerated crescent may or premade pie crust

Combine sausage and beef; Brown and drain. Add the onion and celery and cook until tender. Add the tomato paste and mix well 1 / 2 cup cheese and seasonings. Separate dough into 8 triangles Crescent. Place in a pie plate 9 inch, pressing to form a crust on the flute.
Fill with meat mixture, top with remaining cheese. Bake at 375 degrees for 15-20 minutes or until crust is golden.
Servings: 6-8.

INGREDIENTS
1 pound ground beef
1 onion, chopped
1 (10.75 ounces) condensed beef vegetable soup, undiluted
1 (10.75 ounces) condensed cream of mushroom soup
3 potatoes, peeled and diced
4 carrots, sliced
1 / 4 c. teaspoon salt
1 / 8 c. teaspoon black pepper
1 recipe pastry for a 9 inch double pie



MODE
Preheat oven to 350 degrees F (175 degrees C)
In a large skillet, cook ground beef and onion until meat is no longer pink. Remove from heat and drain excess fat. Stir meat and vegetables soup with cream of mushrooms, potatoes and carrots. Season with salt and pepper. Divide filling between 2-9 inch pie plates.
Roll out the dough to fit the top of each pie. Cover each pie slots and cut the top to allow steam to escape.
Bake in preheated oven for 45-50 minutes or until golden brown. Let stand on rack for 15 minutes before serving.