1/4 cup onion, minced
1 tbsp. butter
1 lb. ground beef
3 cloves garlic, minced
1/4 tsp. basil
1 can tomato soup
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
Pie pastry for a 2 crust pie

Saute onions in butter until soft and translucent. Add ground beef, minced garlic and basil; sprinkle with salt and pepper. Turn up to medium high heat and brown (do not allow garlic to burn).

Add tomato soup, reduce heat and simmer 10 minutes. Allow to cool.

Preheat oven to 375°F degrees.

Line a 9-inch pie dish with pastry rolled 1/8-inch thick (or use store bought).

Moisten edges of crust with cold water. Fill pie shell with meat mixture. Prick top crust and place over pie, brush with melted butter and bake in a preheated 375°F oven for 1 hour or if you're in a hurry, bake at 450°F for 15 minutes, then decrease heat to 350°F and bake 15 minutes more.

Variations: Use Bisquick, following package directions, instead of pie crust. Can also top pie with mashed potatoes, and use a Bisquick crust for the bottom only.