1 (10 oz.) can condensed cream of potato soup
2 beef bouillon cubes
1/2 c. boiling water
1 lb. ground chuck or ground round
1 onion, finely chopped
1/4 tsp. pepper
Pastry for one 2-crust pie

In a medium size bowl, dissolve bouillon cubes in boiling water and blend in soup. Mix in meat, onion, and pepper. (Extra salt is not necessary.)

Prepare sufficient pastry for a 2-crust pie. Roll out half and line a 9-inch pie plate. Trim. Roll out top crust. Turn meat mixture into pastry lined pie plate.

Cover with top crust. Seal and flute edges. Slit or prick top.

Bake in preheated 425 degree oven for 10-15 minutes or until pastry is golden. Reduce heat to 350 degrees and continue baking 1 hour longer.

Serve piping hot with sliced dill pickles and a salad. Makes 5-6 servings.

Shepherd's Variation: Follow the recipe above, using cream of vegetable in place on potato soup. Turn into a 9 inch pie plate and bake in preheated 350 degree oven for 30 minutes. Spread with 2 cups mashed potatoes. and continue to bake for 40-45 minutes, or until potatoes are lightly browned.

Be sure to use ground chuck or ground round. Regular hamburger has too much fat and will make the pie too greasy.

Frozen pie crusts can be used instead of making your own crust.