Savory Meat Pie

A handsome and homey savory pie will always be a dinnertime winner. This ground beef pot pie option is especially hearty thanks to robust seasoning and colorful vegetables. A few perhaps unexpected elements—chili sauce, a pinch of cinnamon and a little Dijon mustard—complement the flavor of the meat and enhance its savory richness. It takes a while to assemble because you’ll cook the filling on the stovetop, but it makes for a rich and satisfying meal that’s well worth the effort.

Ingredients for Savory Pie

• Potatoes: Cooked and mashed, these starchy vegetables form the base of the savory pie filling, providing a hearty texture and thickening the mixture.
• Ground beef: The starring ingredient of this savory pie is browned ground beef. Stick to a 90% lean ground beef for this pie to add savory, meaty flavor without making it too oily.
• Green onions: These give the pie filling a sharp, oniony flavor. Substitute these with diced white or yellow onion if you like.
• Carrot: The carrot adds a touch of sweetness and a vibrant color.
• Garlic: Minced garlic lends a strong, pungent flavor that complements the other ingredients.
• Thyme: Dried thyme imparts a warm, earthy aroma and flavor.
• Sage: Rubbed sage adds a woodsy, herbaceous note that goes well with the meat’s richness.
• Celery salt: Celery salt adds a subtle celery flavor and a touch of saltiness to the pie.
• Cinnamon: A pinch of ground cinnamon adds a warm, slightly sweet spice note.
• Parsley: Minced fresh parsley adds a bright, herbaceous flavor and a touch of green.
• Chili sauce: Chili sauce adds tomato flavor with a mild spicy kick to the pie, enhancing the savory flavors. This chili sauce isn’t hot sauce. It’s a product you’ll find next to the ketchup in the condiment aisle.
• Pastry: Two layers of pastry, crimped at the edge of the pie plate, form the crust of the pie, holding the filling together and providing a flaky, buttery texture. You can use any pie crust recipe you like or use store-bought.
• Dijon mustard: Dijon mustard adds a sharp, tangy flavor.
• Milk: Brushing the top crust of the pie with milk before baking gives the pastry a golden brown finish.

Directions 

Step 1: Cook and mash the potatoes

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In a saucepan, cook the potatoes in boiling water until tender; mash and set aside.

Step 2: Make the pie filling

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Meanwhile, in a large skillet, brown the beef until no longer pink and then drain. Stir in the sliced green onions, carrot, garlic, thyme, sage, salt pepper, celery salt and cinnamon. Simmer for four to five minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat.

Step 3: Form the pie

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Place the bottom pastry in a 9-inch pie plate and brush with the mustard. Add the meat mixture. Top with the remaining pastry; seal and flute the edges. Cut slits in the top crust.

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Recipe Variations

• Add more vegetables: Include additional vegetables such as mushrooms, celery, or corn to the pie filling for a heartier texture and more nutrients.
• Experiment with cheeses: Add grated cheese such as cheddar, Monterey Jack or Swiss to the pie filling for a cheesy flavor.
• Try a different crust: Use a puff pastry for a different texture and flavor.
• Make it gluten-free: Use a gluten-free pastry for the crust and ensure all other ingredients are gluten-free.
• Make mini pies: Divide the filling and pastry into a muffin tin for individual-sized pies.

How to Store Savory Pie

To store leftovers of this savory pie, simply place it in an airtight container and refrigerate for up to three days.

Can you freeze savory pie?

Yes, you can absolutely freeze savory pie. It’s a great way to enjoy a delicious homemade meal even when you’re short on time. To freeze your savory pie, simply wrap individual slices tightly in aluminum foil, then place them in the freezer. They will last there for up to three months. When you’re ready to eat one, thaw it overnight in the refrigerator and, for the best texture, reheat it in the oven until warmed through. You can also remove slices from the foil and microwave them.

Savory Pie Tips

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Can I use a different type of protein?

Absolutely! You can use a variety of meats or vegetarian options to make savory pie. Try it with lean ground pork, ground lamb, ground turkey or chicken. When using a different type of meat, you may need to adjust the cooking time and seasoning to achieve the desired flavor and texture. You can also replace the ground beef with a plant-based ground beef alternative or crumbled extra firm tofu, tempeh, or cooked and seasoned French lentils.

What can I use as a substitute for chili sauce?

If you can’t find bottled chili sauce you can make your own or substitute ketchup or jarred or canned tomato sauce with a dash or two of hot sauce mixed in.

Can I use frozen potatoes instead of fresh?

Yes, you can use diced or shredded frozen potatoes instead of mashed fresh ones. Do note that it’s the soft texture of the mashed potato that creates a matrix to hold the ground beef and vegetables, so you might find the filling to be more crumbly without that textural element. You can also try it with instant mashed potatoes cooked according to the package instructions.