Savory Meat Pie
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 6 servings.
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
Ingredients
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2 medium potatoes, peeled and quartered
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1 pound ground beef
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3/4 cup sliced green onions
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1 large carrot, finely chopped
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1 garlic clove, minced
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1/2 teaspoon dried thyme
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1/2 teaspoon rubbed sage
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon celery salt
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Pinch ground cinnamon
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1/4 cup minced fresh parsley
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1/4 cup chili sauce
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Pastry for double-crust pie (9 inches)
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1 tablespoon Dijon mustard
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1 tablespoon 2% milk
Directions
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1.
In a saucepan, cook potatoes in boiling water until tender; mash and set aside.
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2.
Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat.
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3.
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.
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4.
Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.
Nutrition Facts
1 slice: 506 calories, 26g fat (11g saturated fat), 51mg cholesterol, 802mg sodium, 50g carbohydrate (7g sugars, 2g fiber), 18g protein.
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