Ground Beef Pie

 

Ground Beef Pie                                                                                           yield: 1 – 9” pie

This meat pie with a flaky double crust is filled with ground beef cooked with vegetables and seasonings. You can prepare the meat filling one day ahead.

Ingredients:

 ⅓ cup butter

1 cup onions, finely chopped

2 tablespoons garlic, minced

1 tablespoon parsley, finely chopped

1 lb. ground beef

2 medium potatoes, peeled and grated

2 carrots, peeled and grated

1 tablespoon Worcestershire sauce 

1 tablespoon dark soy sauce

2 teaspoons salt

1 teaspoon ground black pepper

½ cup Panko or regular breadcrumbs

9-inch double crust pie dough (purchased or home made)

1 egg, beaten (for egg wash)

Instructions:

1.    Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.

2.    Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.

3.    Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.

Assemble and Bake the Pie:

1.    Preheat the oven to 400°F.

2.    Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.

3.    Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.

4.    Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).

5.    Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.

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6.    Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.

7.    Enjoy!

 

Substitutions:

You can use ground turkey or chicken for this recipe.  If you want to use “Ground Round” for a vegetarian pie, add it at the very end – after you have cooked all of the vegetables with the seasonings.

 

Use frozen vegetables and save time with washing and cutting.

 

You can purchase puff pastry and use that for the crust.  You can also reduce fat by using only a top crust.

 

How to freeze unbaked meat pie: You can freeze the entire unbaked pie to make things easier when you actually want to bake and serve this pie. I would recommend to initially prepare the pie in a disposable pie tin, for easier storage. Then, tightly wrap the unbaked pie in 3 layers of plastic wrap and then place inside a sealed freezer bag and store for up to 2 months. Bake directly from frozen but add an extra 5 minutes in the first baking step (so bake for 25 minutes at 400 F).

How to freeze baked meat pie: You can freeze baked pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. You can also place inside a heavy-duty freezer bag for storing. To reheat, thaw and then reheat at 350 F for 20 minutes.

 

 

Adapted from Sam’s recipe from www.aheadofthyme.com