Best Deep Dish Italian Meat Pie Recipes

ITALIAN PIZZERIA-STYLE MEAT PIE

Steps:

• Brown beef and pork.
• Add onions and Peppers and saute till onions are slightly browned. Add garlic and saute.
• Add all other ingredients except dough, and simmer till thickened.
• Roll out 1 loaf of dough to fit a lightly greased cookie sheet.
• Using a slotted spoon spread the meat mixture on top.
• Roll out the second loaf.
• Place this sheet on top and seal the edges.
• Poke a few vent holes in the crust.
• Brush the top completely with the fat drippings.
• Bake at the temp reccomended for the bread dough, till golden brown.
• Allow to cool slightly before cutting with a bread knife. (the inside will look slightly doughy).

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

LYNN'S ITALIAN MEAT PIE

Steps:

• 1. Prepare pie crust and refrigerate while cooking meat.
• 2. Place ground beef, Italian sausage, garlic and onion in skillet till meat is browned. Drain any excess grease. Add enough sauce to pan to make the meat moist, but NOT soupy or saucy.
• 3. Add Italian seasoning and basil. Simmer for 10 min. Meanwhile roll out pie crust large enough to fit in a 12" deep dish skillet or pan.
• 4. Place a large piece of parchment paper in bottom of pan, this will allow for easier removal, unless using a springform pan. Place dough in pan, I used a cast iron skillet. Make sure dough comes almost all the way up the sides of the pan.
• 5. Spoon in just enough sauce (not meat mixture) to barely cover bottom.
• 6. Add slices of fresh mozzarella. Spoon in all of meat mixture.
• 7. Top with Bruschetta Jack cheese (or your favorite Italian blend). Tears pieces of prosciutto and drop on top of pie as well as Parmesan cheese.
• 8. Bake 375° for 50 min. Allow to cool for 15-20 min before removing from pan.

OUR FAVORITE ITALIAN MEAT PIE

Steps:

• Preheat oven to 375*.
• Brown ground beef and onions, seasoning with salt and pepper. Drain well.
• Put meat back into pan and add enough spaghetti sauce to coat the meat well but not make it soupy (usually about half a jar for me). I like Ragu Old World Style, Mushroom Flavor.
• Stir in the mushrooms if your family will eat them!
• Line an 8x8 pan with about 6 of the crescent rolls (I use Pillsbury Reduced Fat crescent rolls and they work fine!), sealing the seams by smooshing them together and making the rolls go about an inch up the sides of the pan.
• Mix the beaten egg with one cup of shredded mozzarella (I use the 2% shredded cheese and that works well!), then spread it evenly over the top of the crescent rolls.
• Top egg and cheese layer with ground beef mixture.
• Sprinkle remaining cup of cheese over the top of the meat layer.
• Bake for 25-30 minutes, or until cheese is nicely melted and lightly browned and crescent rolls crust is done.
• Roll up remaining crescent rolls and bake along side the meat pie.
• Let meat pie rest on the counter or table for about 5 minutes or so to make it easier to serve.
• Serve the meat pie with the crescent rolls and a great salad. Enjoy!

DEEP DISH MEAT PIE/CASSEROLE

Steps:

• Place sliced carrots and cut up potatoes in a microwave safe bowl and cover with water.
• Cover the bowl with a wet paper towel and microwave until crisp tender not soggy.
• When done drain water and set aside until needed in the recipe.
• While vegetables are cooking in the microwave, brown meat in a large skillet, drain.
• Add onion and cook until tender, stirring occasionally.
• Add all vegetables and cut up cheese.
• Mix well.
• Spoon into a greased 9 x 13 baking dish.
• Melt butter in a small saucepan on low heat.
• Add flour and salt, stir with a wire wisk until well blended.
• Cook 2 minutes or until bubbly, stirring occasionally.
• Gradually add milk or water, stirring until well blended.
• Cook on medium heat until mixture boils and thickens, stirring constantly.
• Reduce heat to low and simmer 3 to 5 minutes.
• Pour over meat mixture. This will thicken the casserole so that is why you may want a little more than 1 cup if you don't like a thick sauce.
• Separate dough into 4 rectangles and press perforations together to seal.
• Place over meat mixture.
• Bake at 350º for 20 to 25 minutes or until golden brown.
• **NOTE-I ALWAYS season my meat with salt, pepper and garlic when cooking.
• I know that seasoned cooks know this but novice ones may not realize what a difference it makes even if the recipe does not "call for it to be done".

ITALIAN MEAT PIE

Steps:

• Brown ground beef and drain.
• Add green pepper and cook 2 minutes.
• Add water, tomato paste and spaghetti sauce mix; cover and simmer 10 minutes.
• Sprinkle 1/4 cup Parmesean cheese on bottom of pie shell.
• Spread 1/2 meat mixture on top of parmesean and then layer 1 cup Mozarella.
• Layer remaining meat mixture.
• Top with 1/4 cup Parmesean.
• Bake on cookie sheet in 400-degree oven for 15-20 minutes.
• Sprinkle with 1 cup Mozarella and heat until melted (10 minutes).