RUSTIC MEAT AND POTATO PIE
Steps:
- Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
- In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
- In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
- Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
- Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1 g
FRENCH MEAT AND VEGETABLE PIE
Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar-after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. -Rita Winterberger, Huson, Montana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. Brown beef and pork together until no longer pink; drain. Combine onion, meat, potatoes, vegetables and seasonings. , On a lightly floured surface, roll one half of dough to a 1/8-in.- thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill crust with meat mixture. Place crust over filling; trim, seal and flute edges. Cut slits in top. If desired, brush with egg. , Bake until golden brown, 30-35 minutes.
Nutrition Facts : Calories 531 calories, Fat 32g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 724mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
RUSTIC SAVORY MEAT PIE
This is a good way to use leftover roast beef, and you don't have to fuss over the crust as it is meant to be 'rustic.'
Provided by Rosemary
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Prepare dough, using bread machine.
- Preheat oven to 350 degrees.
- Saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
- Add sliced mushrooms and continue cooking until mushrooms are tender.
- Add cooked beef and spices.
- Stir to blend well, then add the wine and cooked vegetables.
- Allow mixture to simmer while you prepare the brown sauce.
- Melt butter in a small saucepan.
- Gradually add the flour, stirring so as to avoid lumps.
- Stir in beef broth and blend well.
- When this is thoroughly blended, bring to a boil, then reduce to simmer.
- Add balsamic vinegar and stir.
- Add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
- Roll out dough so that it is 1 1/2 times the size of your pie pan.
- Carefully place crust into pie pan.
- Crust will hang over the edges.
- Pour the filling into the prepared pan, cover with brown sauce.
- Bring outer edges of crust toward the center and pinch dough to close.
- Do not seal too tightly.
- You want to allow space for steam to escape.
- Bake at 350 degrees for 35-40 minutes or until crust is nicely browned.
Nutrition Facts : Calories 360, Fat 8.6, SaturatedFat 2.8, Cholesterol 7.6, Sodium 397.1, Carbohydrate 58.4, Fiber 4.9, Sugar 7.5, Protein 10.8
CORNED BEEF HASH RUSTIC PIE
This suppertime pie has all the yummies: homemade crust, seasoned potatoes, and lots and lots of corned beef and cheese. How could you not fall in love with it? I know we have. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Whisk flour, salt and sugar; cut in butter until mixture resembles small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool., Roll dough between two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 400°. Prick bottom and sides of crust with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly., To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Reroll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.
Nutrition Facts : Calories 356 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 827mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
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- For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil.
- Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs, and no large lumps of fat remain.
- When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and meat extract, and gradually add to the cooled liquid, mixing in thoroughly.
- Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness . Cut the pastry into thin strips.
- Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions.
- Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top.
- Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside.
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