Friday, October 28, 2011

Old-fashioned Meat Pie

There's something about the brisk days of Fall that make certain cozy things irresistibly attractive. Scarves, riding boots, flannel. And, for me, carbs. A savory pie is a great way to capture all of that desired coziness in a single dinner in a no-fuss way (especially if you use store-bought pastry ... just this once ... it will be our secret, I promise).

This is one of those recipes to which you could really make endless variations. Use different meats, ratchet up the spices, add lots of veggies. But for this particular take I went the classic french route: meat and potatoes in a pie crust. What could possibly be wrong with that?

Another bonus is that a meat pie is one of those coveted meals that actually gets better the longer it sits in your fridge (to a point of course). Though I am willing to bet that leftovers of this won't stick around for too long. Happy Autumn!

Old-fashioned Meat Pie adapted from All Recipes

2 tablespoons olive oil
1 large onion, diced
1 lb ground beef
1 lb ground pork
1 cup mashed potatoes
salt and pepper

pie crust pastry for top and bottom
1 egg, beaten

1. Preheat the oven to 375 F.

2. Heat oil in pan over medium heat; add onions and cook until they turn translucent. Add beef and pork. Liberally salt and pepper and cook until brown (about 7-10 minutes). Stir as necessary.

3. Combine onion/meat mixture and mashed potatoes in a large bowl. Salt and pepper again.

4. Line the bottom of your pie plate with one of your pie crusts. Trim around the edge with a knife. Fill with the meat mixture.

5. Cover with the other pie crust. Trim the edges again and crimp with a fork or your fingers. Brush the top crust with your egg and make 4 slits for steam to escape.

6. Bake for 30 to 35 minutes, until the crust is golden brown.

If you're feeling up to it, use a fun cookie-cutter to make shapes out of the extra dough and place on top of your pie. You can also use ramekins to make smaller meat pies (cook for about 25-30 minutes).

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