I had been meaning to try a recipe I found in Taste of Home Magazine for a week or so. It was called Beefy French Onion Pot Pie.  It was on this week’s menu plan, and we did get around to trying it.  As always, I changed up the recipe, and added a number of ingredients, and in the process realized that it reminded me a lot of a Patty Melt, so I renamed the dish “Patty Melt Pot Pie.”  This is a hearty, rich dish that would probably be extra tasty on a colder winter night.  MM and I enjoyed the dish.  Frog didn’t like the flavor too much, and said that he would have preferred a hamburger.  Oh well, he’s somewhat of a picky eater.

My Mom Made That: Patty Melt Pot Pie
Cooking this dinner took approximately 45 minutes from start to finish, with our ubiquitous baby green peas included.  I like having a few dishes up my sleeves that don’t require the crockpot, in case I get a late start to the day!

Ingredients:

  • 1 1/2 lbs lean ground beef
  • 1/2 Tbsp butter
  • 2 garlic cloves, pressed and chopped finely
  • 1 cup sliced white button mushrooms
  • 1 Medium sweet onion chopped coarsely
  • 1 can French Onion soup
  • 3/4 cup red wine
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup shredded mozarella (or swiss) cheese
  • 1 can of refrigerated biscuits (I used Grands)

Directions: Cook onion, mushrooms, garlic in butter in large skillet until softened.  Add ground beef, salt and pepper.  Cook until meat is browned.  Pour in soup and red wine, and bring to a boil.  Turn down temperature and allow mixture to simmer for several minutes as the liquid cooks down.  After cooked down, place ingredients into a deep-dish pie plate or casserole dish.  Cover top of meat mixture with cheese.  Place in oven at 350 for 2-3 minutes until cheese has melted.  Then cover the top of the mixture with biscuits.  Return the dish to the oven and allow to cook until biscuits are brown.  (This was about 12 minutes in my oven, but could be longer in yours).

Here’s what it looks like coming out of the oven:My Mom Made That: Patty Melt Pot Pie

Enjoy!

I’m sharing this recipe at: