What do Australia, New Zealand and members of the United Kingdom have in common? In addition to their great admiration for their royal family, they’re known for their meat pies.
We have meat pies in the U.S., too; however theirs are the small hand-held type that look like our dessert fruit pies. Our meat pies, on the other hand, are generally much larger.
Fall season is a great time to make meat pies for potluck church dinners, tailgating parties or even a family supper.
The following meat pie recipe makes two, but you can either cut the recipe in half for just one pie or make two and put one in the freezer for a quick meal later. They freeze well, so all you need to do is wrap the unbaked pie in foil, freeze it, thaw it out later when you want it and bake it according to regular directions.
Unlike most meat pies that have chunky pieces of potatoes and carrots, the grated vegetables this recipe calls for are more flavorful. You’ll be glad you tried the recipe because it’s both filling and delicious!
HEARTY TASTY MEAT PIES
Pastry for two double-crust pies
2 cups grated, peeled potatoes
1 1/4 cups diced celery
1 cup grated carrots
1/4 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained (save liquid for gravy)
1 teaspoon salt
1/4 teaspoon black pepper
1 pound ground beef, browned
4 tablespoons flour
Brown Gravy: (Make this for each pie)
Water
1 package dry brown gravy mix
2 5ablespoons Worcestershire sauce
2 beef bouillon cubes
Mix mushroom liquid and water to make 1 cup and add bouillon cubes and Worcestershire sauce. Empty brown gravy mix into liquid mixture and heat over low heat until bouillon cubes dissolve, stirring constantly. If mixture becomes too thick, add a little more water.
Divide pastry into four crusts – two crusts for each pie pan. Place one pastry in bottom of each 9-inch pie pan.
Meanwhile, in a large bowl, combine the potatoes, celery, carrots, onions, mushrooms, and salt and pepper, and then add browned beef. Combine the beef mixture and gravy mixture.
Divide meat and gravy mixture between the two pies. Sprinkle 2 tablespoons of flour evenly over top of pie mixture in each meat pie and then cover with second crust, and secure edges.
Brush pie crusts with a mixture of one beaten egg, mixed with 2 tablespoons water. Bake pie at 375 degrees for 15 minutes and then reduce heat to 350 degrees and bake an additional 45-50 minutes or until done.
Note: Pies may be kept frozen for up to 3 months. Each pie makes 6-8 servings.
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