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Hearty Meat Pie Recipe

Hearty Meat Pie 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
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours YIELD:12-16 servings


  • 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 uncooked lean ground beef
  • MUSHROOM GRAVY (for each pie):
  • 1 can (4 ounces) mushroom stems and pieces
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon beef bouillon granules
  • 4 drops browning sauce, optional


  • 1. Dive pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. In a bowl, combine the next seven ingredients; add beef 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 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. Stir in browning sauce if desired. Serve with pie. To use frozen pie: Bake at 375° for 70 minutes. Make gravy as directed. Yield: 2 pies (6-8 servings each).

Nutritional Facts

1 piece: 317 calories, 17g fat (7g saturated fat), 23mg cholesterol, 464mg sodium, 33g carbohydrate (3g sugars, 1g fiber), 7g protein.

Reviews for Hearty Meat Pie

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Reviewed Aug. 9, 2015

"Not impressed"

Reviewed Apr. 14, 2013

"Gross. Threw it out. Dry. Awful Taste."

Reviewed Feb. 18, 2013

"What can be substitued for the mushrooms? Any suggestions?"

Reviewed 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."

Reviewed Jul. 5, 2012


Reviewed 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."

Reviewed 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."

Reviewed 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."

Reviewed 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 :)"

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