Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3½ cup | Browned/Seasoned Freezer Mix |
| 1 can | Carrot; (8oz), diced |
| 1 \N | Potato;pared/shredded, mediu |
| ½ cup | American cheese; shredded |
| ½ cup | Cheddar cheese; shredded |
| ¼ cup | Catsup |
| ½ teaspoon | Garlic salt |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Prepared mustard |
| 1 pack | Pie crust mix/sticks(11oz) |
Heat oven to 375'. Cook freezer mix in large skillet until meat is brown. Drain off fat. Remove from heat; stir in remaining ingredients except pie crust mix and set aside. Prepare pastry for Two-crust Pie as directed on package. Divide dough into 8 equal parts. Roll each part on floured surface into a 7-inch circle. On half of each circle, spread about ½ cup meat mixture (packed) to within ½ inch of edge. Moisten edge of pastry with water. Fold pastry over filling, sealing edges with a fork. Place on ungreased baking sheet; prick tops with a fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on plates and top with a favorite gravy or sauce. NOTE: You can substitute 1 cup of a favorite cooked vegetable for the canned carrots.