MEAT POTATO PIE RECIPES

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RUSTIC MEAT AND POTATO PIE RECIPE - BETTYCROCKER.COM



Rustic Meat and Potato Pie Recipe - BettyCrocker.com image

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 13

1 box refrigerated pie crusts, softened as directed on box
1 lb lean (at least 80%) ground beef
1 tablespoon finely chopped garlic
2 teaspoons vegetable oil
2 cups sliced fresh carrots
2 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/2 cup cooked real bacon pieces (from 3-oz jar)
3/4 teaspoon dried thyme leaves
3/4 teaspoon pepper
2 cups beef broth (from 32-oz carton)
5 tablespoons cornstarch
1 egg
1 tablespoon water

Steps:

  • Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
  • In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
  • In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
  • Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
  • Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 470 , CarbohydrateContent 45 g, CholesterolContent 75 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 17 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 890 mg, SugarContent 3 g, TransFatContent 1 g

MEAT AND POTATO PIE RECIPE: HOW TO MAKE IT



Meat and Potato Pie Recipe: How to Make It image

When I was working full-time, this hearty pie was a favorite of my family. Now that I'm retired , I still rely on this sure-to-please recipe.—Helen Ellingson, Swan River, Manitoba

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 15

2 tablespoons shortening
1-1/2 cups biscuit/baking mix
3 to 4 tablespoons cold water
FILLING:
1-1/2 pounds ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 can (15 ounces) sliced carrots, drained
1 can (8 ounces) mushroom stems and pieces, drained
2 cups hot mashed potatoes (prepared with milk and butter)
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, cut shortening into biscuit mix until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. , On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Line ungreased pie plate with pastry; trim and flute edges or make a decorative edge. Set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in soup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Pour into pie shell. Top with carrots and mushrooms. Combine potatoes and sour cream; spread over pie. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°. Bake 15 minutes longer or until golden brown. Sprinkle with cheese; let stand for 5-10 minutes.

Nutrition Facts : Calories 604 calories, FatContent 34g fat (15g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 1542mg sodium, CarbohydrateContent 42g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 31g protein.

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