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Savory Meat Pie Recipe

Photo by: Taste of Home

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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

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6 Servings
Prep: 30 min. Bake: 35 min.

Ingredients

2 medium potatoes, peeled and quartered
1 pound ground beef
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 milk

Directions

In a saucepan, cook potatoes in boiling water until tender; mash and set aside.
Meanwhile, in a skillet, brown the beef; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in potatoes, parsley and chili sauce; remove from the heat.
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.

Savory Meat Pie published in Taste of Home August/September 1998, p39