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Hearty Meat Pie

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
  • Total Time
    Prep: 40 min. Bake: 1-1/4 hours
  • Makes
    2 pies (6-8 servings each)


  • 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


  • 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 gravy with pie.
  • To use frozen pie: Bake at 375° for 70 minutes. Prepare gravy as directed; serve with pie.

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Average Rating:
  • ms11145
    Mar 24, 2020

    This was hit and miss with my family. Everyone loved that I used my homemade crust, so that was a win. It needed more herbs to flavor it more.

  • ojc0806
    Aug 9, 2015

    Not impressed

  • Hannah0418
    Apr 14, 2013

    Gross. Threw it out. Dry. Awful Taste.

  • gizesmom
    Feb 18, 2013

    What can be substitued for the mushrooms? Any suggestions?

    Feb 18, 2013

    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.

  • annaf27
    Jul 5, 2012


  • annaf27
    Jun 8, 2012

    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.

  • bdstickles
    Feb 28, 2012

    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.

  • Triax
    Jan 7, 2011

    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.

  • DeeMc
    Nov 18, 2009

    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 :)