HEARTY MEAT PIE RECIPE
Prepared pie crust speeds preparation of this homemade meat and vegetable pie topped with a tasty mushroom gravy. It takes a little longer to make two pies, but the reward comes when you pull the extra pie out of the freezer later and pop it into the oven. -Twila Burkholder, Middleburg, Pennsylvania
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Divide pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. In a large bowl, combine the next seven ingredients; crumble beef over mixture and mix well. Spoon half into crust.
- Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling. Cover and freeze one pie for up to 3 months.
- Bake second pie at 375° for 15 minutes. Reduce heat; bake at 350° for 1 hour. Meanwhile, drain mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside.
- In a small saucepan, cook mushrooms and flour in oil until bubbly. Remove from the heat; stir in bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve with pie.
- To use frozen pie: Bake at 375° for 70 minutes. Prepare gravy as directed. Serve with pie.
- Yield: 2 pies (6-8 servings each).
- Originally published as Hearty Meat Pie in Quick Cooking
- September/October 1998, p34
- Nutritional Facts
- serving (1 piece) equals 317 calories, 17 g fat (7 g saturated fat), 23 mg cholesterol, 464 mg sodium, 33 g carbohydrate, 1 g fiber, 7 g protein.
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