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meat pie

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I had a box of refrigerated pie crusts laying around initially to make easter pie but then I had to stop eating cheese. So I had to do something else….

I kinda followed mostly the meat pie recipe from allrecipes but used the spices listed for the tourtiere (meat pie) recipe from allrecipes instead. I only used beef. I didn’t add any water. I diced the potato and boiled until soft, unpeeled and did not mash. just eyeballed the spices.

Meat Pie

Ingredients

  • 1 medium potato, peeled and cubed
  • 1/2 pound ground beef (1 lb instead of pork)
  • 1/2 pound ground pork (omitted)
  • 1/3 clove garlic, chopped
  • 1/2 cup chopped onion (used 1 onion)
  • 1/4 cup water (omitted)
  • 1/2 teaspoon mustard powder (omitted- see next recipe for spices used)
  • 1/2 teaspoon dried thyme (omitted)
  • 1/4 teaspoon ground cloves (omitted)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried sage (I sprinkled in a little)
  • 1 (15 ounce) package refrigerated pie crusts

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
  2. Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
  3. Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
  4. Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

Ingredients

  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 3/4 cup water
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 3 cubes chicken bouillon
  • 1 bay leaf
  • 1 baking potato, finely chopped
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 (9 inch) unbaked deep dish pie crust
  • 1 egg yolk
  • 1 tablespoon water

Directions

  1. Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
  4. Bake in preheated oven for 45 minutes, or until golden brown.
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