1 (15 oz.) pkg Pillsbury Refrigerated Pie Crusts
1 lb ground beef
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1 pkg beefy mushroom soup mix
1/4 tsp pepper
1/2 cup Water
1 (3 oz.) pkg cream cheese, softened
1/2 cup sour cream
Prepare pie crust as directed on
package for two-crust pie using 9-inch glass pie
Heat oven to 375°F.
In large skillet, cook ground beef, mushrooms,
onion and garlic over medium heat until beef is
thoroughly cooked, stirring frequently. Drain.
Stir in soup mix, pepper and water.
Add cream cheese; cook and stir until cream cheese
is melted and mixture is hot.
Remove from heat. Stir in sour cream. Pour into
crust-lined pan. Top with second crust, seal edges
and flute. Cut slits into several places in top
Bake at 375° for 45-50 minutes or til crust
is deep golden brown. Let stand 10 minutes before
Cut into wedges to serve.