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Savory Meat Pie

Savory Meat Pie
A friend gave me this recipe after I had mentioned that my meat pies lacked "punch". The pie has a delicious, distinctive flavor thanks to lots of seasonings. Flecks of carrots peek out of each neat slice. My family especially enjoys this dinner when the weather turns chilly. -Paula L'Hirondelle, Red Deer, Alberta
6 ServingsPrep: 30 min. Bake: 35 min.

Ingredients

  • 2 medium potatoes, peeled and quartered
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 3/4 cup sliced green onions
  • 1 large carrot, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon celery salt
  • Pinch ground cinnamon
  • 1/4 cup minced fresh parsley
  • 1/4 cup chili sauce
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon 2% milk

Directions

  • In a saucepan, cook potatoes in boiling water until tender; mash and
  • set aside.
  • Meanwhile, in a large skillet, brown beef until no longer pink;
  • drain. Stir in the next nine ingredients. Simmer for 4-5 minutes.
  • Stir in the potatoes, parsley and chili sauce; remove from the heat.
© Taste of Home 2013

2 of 2

Savory Meat Pie (continued)

Directions (continued)

  • Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the
  • meat mixture. Top with remaining pastry; seal and flute edges. Cut
  • slits in the top crust.
  • Brush with milk. Bake at 450° for 10 minutes. Reduce heat to
  • 350° bake 25 minutes longer or until golden brown. Yield: 6
  • servings.
Nutrition Facts: 1 serving (1 slice) equals 506 calories, 26 g fat (11 g saturated fat), 51 mg cholesterol, 802 mg sodium, 50 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013