Pork & Mushroom Savory Pie

2 Pillsbury 9" Deep Dish Pie Crusts

Thaw and bake at 400°F for 12 minutes.  Let crusts cool, then begin adding layers.

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Layer 1:
1 lb ground pork
1 sweet onion
2 cups chopped mushrooms
2 tbsp minced garlic
3 tsp McCormick® Grill Mates® Montreal Chicken Seasoning

Brown the ground pork, then add onions, mushroom and garlic.  Add a bit of oil of the pork is very lean.

1/3 cup of cold water
2 tsp corn starch

Stir corn starch into water until completely dissolved, then pour mixture into pork.  Stir, heat to boil, then remove from head.  Spread pork mixture evenly into both pie shells.

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Layer 2:
16 oz of frozen vegetables:  carrots, peas, carrots, green beans.
3 tbsp unsalted butter
2 tbsp soy sauce
2 tsp McCormick® Ginger

Sauté ingredients until vegetables are fork tender.  Add

1 can of cream of mushroom soup (leave concentrated).

Turn down heat and let cook until mixture is hot.  Spread vegetable mixture as second layer in pie shells.

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Layer 3:
2 pouches of Great Value™ Four Cheese Mashed Potatoes

Make according to directions.  Spread mashed potatoes as top crust for pie shells.

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Set oven to 325°F, and bake pies for 45 minutes or until peaks of mashed potatoes get crispy.