Golden Mushroom Meatball Pie 4.2.09

Golden Mushroom Meatball Pie

Frozen meatballs, enough to fill a pie shell in one even layer
Pie Crust (I use Pillsbury's Allready Pie Crusts)
2 cups low sodium beef broth
1 can Campbell's Golden Mushroom Soup
1/2 cup sour cream
4 cups prepared mashed potatoes

Simmer the meatballs in the Low Sodium Beef Broth until the broth is reduced by half. In the meantime, line a pie dish or casserole with the pie crust. Drain the meatballs, reserving the broth and put them in the pie crust in a single layer. Add the can of soup and the sour cream to the broth and whisk until well combined. Pour over the meatballs and place the pie in a preheated 375^ oven for about 40 minutes or until the crust is browned. Remove from the oven and spoon (or pipe, if you want it to look really nice) the mashed potatoes over the top and return to the oven for about 10-15 minutes more. Let cool slightly before serving.

My opinion: Yum!