Former Austin resident Chase Richards sends over this recipe with the following history: “When I was a little girl, my grandmother used to make meat pies from a recipe she said her grandfather brought back from the Chisholm Trail, where he worked as a cook. He rode on the trail for Jesse Driskill’s outfit. I modernized this recipe some, but it’s still just about as original and simple as you can get. An easy family meal.”
Serves: 12 (Makes 2 pies)
Ingredients
• 1 lb. ground beef
• 1 small onion, chopped
• 1 can condensed beef with vegetables and barley soup, undiluted
• 1 can condensed golden mushroom soup, undiluted
• 3 medium uncooked potatoes, cut into ½ -inch cubes
• 4 medium carrots, sliced 1/8-inch thick
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• Two 9-inch pie crusts
Directions
Cook beef and onion in a cast-iron skillet until meat is completely cooked. Drain and add the soups, potatoes, carrots, salt and pepper. Mix well. Divide between two ungreased 9-in. pie plates.
On a floured surface, roll pastry to fit the top of each pie, not the bottoms. Place over filling. Seal and flute edges. Cut slits in top.
Bake the pies at 350 degrees for 45-50 minutes or until golden brown. Let stand on a wire rack for 15 minutes before serving.