Recipe: Russian Pie (Hamburger Pie using pie crust, gravy and vegetables)

Hi Mike, I hope someone will share the exact recipe you're looking for. This is the closest recipe I found so far fitting your description. I saw other recipes using gravy but they included potato in the filling. This recipe doesn't call for frozen pie shells but there isn't any reason you couldn't use frozen. If you don't want to use cabbage, I think mixed vegetables or your choice of vegetable(s) would also work - adjust the 15 minute cooking time in the skillet as needed. I'm also posting three different recipes here (scroll down to see them) that don't fit your description but that I found while looking for your recipe.
Happy Cooking!
Betsy

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RUSSIAN PIE

2 (9-inch) deep dish pie shells
2 lbs. hamburger
1 medium onion, chopped
1 (1 lb.) can sliced carrots, drained
2 cups chopped cabbage (or 1 pkg. slaw mix)
1/3 cup water
2 cups brown gravy, divided use (half for serving, if desired)
1/2 tsp. savory (optional)
Salt and pepper to taste
Egg white or milk (for brushing top)

If using frozen pie shells, set aside 1 pie crust to defrost. Bake remaining pie crust at 400 degrees F just until bottom bubbles up. Set aside.

Brown beef in skillet until red is gone; drain.

Add carrots, cabbage and 1/3 cup water to beef and cook for 15 minutes.

Add 1 cup brown gravy and simmer until thick.

Add savory and salt and pepper and cook 5 more minutes. Pour into pie crust. Top with the remaining pie crust and flute edges well. Brush top crust with egg white or milk so it will brown evenly.

Bake until brown in 400 degree F oven approximately 1 hour.

Heat remaining cup of brown gravy to serve over individual pieces if desired.

Makes 1 pie
Source: Unknown community cookbook