Savory Meat Pie Recipe

4.5 4 6
Savory Meat Pie Recipe
Savory Meat Pie Recipe photo by Taste of Home
Publisher Photo

Savory Meat Pie Recipe

Read Reviews
4.5 4 6
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Savory Meat Pie in Taste of Home August/September 1998, p39

Nutritional Facts

1 slice: 506 calories, 26g fat (11g saturated fat), 51mg cholesterol, 802mg sodium, 50g carbohydrate (7g sugars, 2g fiber), 18g protein.

  • 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
  1. 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.
Originally published as Savory Meat Pie in Taste of Home August/September 1998, p39

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MY REVIEW
[email protected] User ID: 3031012 243345
Reviewed Feb. 6, 2016

"My wife made this the month it was first published and my children and I both have wished she could make it once a week ever since. Good food!"

MY REVIEW
dublinlab User ID: 1682119 243035
Reviewed Feb. 1, 2016

"This was very good. I made about 2/3 cup beef broth gravey to make it a bit moist. I served it with some beef gravy and the chili sauce. I didn't put the chili sauce in the pie. I loved the fresh parsley. Janet VFE"

MY REVIEW
jenniemsrich User ID: 1772477 17884
Reviewed Oct. 3, 2013

"Good, but I think I would leave the cinnamon out next time!"

MY REVIEW
t-macka User ID: 1174815 17883
Reviewed May. 26, 2009

"26g of fat in each slice!!

WOW!"

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