[X]

Home > Recipes > Hearty Meat Pie

Hearty Meat Pie Recipe

Hearty Meat Pie Recipe photo by Taste of Home

Read reviews (9)

Rate recipe

Prepared pie crust speeds preparation of this homemade meat and vegetable pie topped with a tasty mushroom gravy. It takes a little longer to make two pies, but the reward comes when you pull the extra pie out of the freezer later and pop it into the oven. —Twila Burkholder, Middleburg, Pennsylvania

[X]

Rate Hearty Meat Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hearty Meat Pie Recipe

Prep: 40 min. Bake: 1-1/4 hours

Yield: 12-16 Servings

40 75 115

Ingredients

Pastry for two double-crust pies
2 cups grated peeled potatoes
1-1/4 cups diced celery
1 cup grated carrots
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef (90% lean)
MUSHROOM GRAVY (for each pie):
1 can (4 ounces) mushroom stems and pieces
2 tablespoons all-purpose flour
2 tablespoons canola oil
1 teaspoon beef bouillon granules
4 drops browning sauce, optional

Directions

Divide pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. In a large bowl, combine the next seven ingredients; crumble beef over mixture and mix well. Spoon half into crust.
Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling. Cover and freeze one pie for up to 3 months.
Bake second pie at 375° for 15 minutes. Reduce heat; bake at 350° for 1 hour. Meanwhile, drain mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside.
In a small saucepan, cook mushrooms and flour in oil until bubbly. Remove from the heat; stir in bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve with pie.
To use frozen pie: Bake at 375° for 70 minutes. Prepare gravy as directed. Serve with pie. Yield: 2 pies (6-8 servings each).

Nutritional Facts 1 serving (1 piece) equals 317 calories, 17 g fat (7 g saturated fat), 23 mg cholesterol, 464 mg sodium, 33 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Hearty Meat Pie in Quick Cooking September/October 1998, p34

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Hearty Meat Pie

Hearty Meat Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-9) of 9 reviews

Sort Reviews:

Reviewed on Apr. 14, 2013 by Hannah0418

Gross. Threw it out. Dry. Awful Taste.

Reviewed on Feb. 18, 2013 by uwasv_waya

The ratings for this one are misleading. After making changes with ingredients it is no longer the same recipe. Based on that info I wouldn't make this one. Why waste time and money making gravey when there are many good tasting ready made graveys?

Reviewed on Feb. 18, 2013 by gizesmom

What can be substitued for the mushrooms? Any suggestions?

Reviewed on Feb. 18, 2013 by LAADYLEXUS

Not enough filling for 2 pies...I used all in one pie. Diced my potatoes very small, do not like shredded potatoes. Also used criminni mushrooms in pie.

Reviewed on Jul. 05, 2012 by annaf27

Excellent

Reviewed on Jun. 08, 2012 by annaf27

5 STARS! My husband and I loved this recipe. I made a few changes. I used half pork & half beef. I also added some extra veggies (and even so my husbands only critic was it didn't have enough veggies in the pie). I also added some poultry seasoning & Oregano. Next time I'm going to add some garlic & maybe some red pepper flakes for a tiny kick.

Reviewed on Feb. 28, 2012 by bdstickles

I think you would bake from frozen just like a fruit pie, otherwise the crust may get soggy. Put it on the lowest rack in the oven and bake at 425 for 20 minutes, then reduce heat to 375 and move pie to middle of oven. Cook remaining time indicated, but keep an eye on it as the crust may brown quickly.

Reviewed on Jan. 07, 2011 by Triax

Have not tried this yet but sounds good. My question is do you completely thaw the frozen pie before baking, partially thaw or just bake while it is still frozen? Recipe does not indicate what to do.

Reviewed on Nov. 18, 2009 by DeeMc

I added some tomato jc. to the filling and subbed 2 cups frozen mixed veggies for celery & carrots. It's awesome having one waiting in the freezer for busy days! We've served it with the gravy from the recipe, but it's also great with ketchup or greek salad dressing on top :)