Savory Meat Pie: Difference between revisions
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|Source=[http://www.tasteofhome.com/Recipes/Savory-Meat-Pie Taste of Home] 1999, page 99 | |Source=[http://www.tasteofhome.com/Recipes/Savory-Meat-Pie Taste of Home] 1999, page 99 | ||
|Yield=6 servings | |Yield=6 servings | ||
|Rating= | |Rating={{Excellent}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
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* 1/4 cup minced fresh parsley | * 1/4 cup minced fresh parsley | ||
* 1/4 cup chili sauce | * 1/4 cup chili sauce | ||
* Pastry for double-crust pie (9 inches) | * [[No-Chill All-Butter Pie Crust|Pastry for double-crust pie]] (9 inches) | ||
* 1 tablespoon Dijon mustard | * 1 tablespoon Dijon mustard | ||
* 1 tablespoon milk | * 1 tablespoon milk | ||
| Line 37: | Line 37: | ||
[[Category:Main Dish]] | [[Category:Main Dish]] | ||
[[Category:Ground Beef]] | [[Category:Ground Beef]] | ||
[[Category: | [[Category:Comfort Food]] | ||
[[Category:Elias-Approved]] | |||
[[Category:Mia-Approved]] | |||
[[Category:Adria-Approved]] | |||
Latest revision as of 17:43, 16 February 2025
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 35 min |
| Source | Taste of Home 1999, page 99 |
| Yield / serves | 6 servings |
| Rating | Excellent |
Ingredients
- 2 medium potatoes, peeled and quartered
- 1 pound ground beef
- 3/4 cup finely diced onion or sliced green onions
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried savory or thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon celery salt
- 1/8 teaspoon 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
Preparation
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.
