Best Savory Meat Pie Recipes

SAVORY MEAT PIE

Steps:

• In a saucepan, cook potatoes in boiling water until tender; mash and set aside. , Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat. , Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. , Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.

SAVORY MEAT PIE

Steps:

• 1. Preheat oven to 375. In a skillet, combine beef, onion, garlic, potatoes, carrots, and any other vegetables if you choose more. Cook while breaking up the meat over medium heat until the beef is cooked through. (I usually cook the meat about halfway through first, then add the rest). Lower the heat to medium, add the beer, steak sauce, and chili powder and cook another 10 minutes. Add the cheese, 2 teaspoons of salt, and 1/2 teaspoon pepper (I like to add cayenne pepper too). Let cool
• 2. Roll out your puff pastries or pastry dough (X2). I cheat and use store bought cold pastry rolls, but feel free to make your own special pie dough! Transfer the first pastry or puff crust into a deep dish pie pan or cast iron skillet. Transfer meat mix into the pie dish or skillet. Put the top crust on and press the edges closed.
• 3. Place the pie on a baking sheet. Brush top with egg and then sprinkle with salt and pepper. Place an X into the pastry top and then bake for 30 minutes (or check to see how dark the crust is). Take out and cool for 15 minutes. Serve and enjoy this savory pie!
• 4. You are welcome to play around with the ingredients in this filling. It should always have the ground beef, potatoes, carrots, and beer. I usually add red bell peppers, peas, and corn if it needs more bulk. I also use malt beer if I do not have dark beer as it has a "bite" to it like dark beer does. I often add Worcestershire sauce for extra richness and cayenne for a "kick." Have fun and enjoy this savory comfort food.

SAVORY SHEPHERD'S MEAT & POTATO PIE

Steps:

• 1. Peel the potatoes and quarter them. Put them into a pot of cold water and bring to a boil, lower heat and cook until tender.
• 2. In a large bowl, mash the potatoes with the butter and milk; add the salt, pepper, nutmeg to taste; then the egg yolks and half of the cheese, mix and set aside until needed.
• 3. Brown the beef. Preheat the oven to 375 degrees. (F)
• 4. In a small pan add butter, and the onion and bell pepper and caramelize them.
• 5. Combine the caramelized vegetables with the meat and add the beef broth and bay leaf bringing to a boil, and boil until there is almost no liquid left.
• 6. When ready, remove from heat, take out the bay leaves, and add the salt, pepper, oregano, red pepper flakes and paprika, making sure to mix well.
• 7. In a greased casserole pan, layer in half the potato mixture, then all of the meat mixture, then add the sliced eggs and top with the rest of the potatoes. Don't spead the potatoes out flat, you want some ridges. Sprinkle on the parmesan cheese and bake in a 375 oven for 30 minutes.

RUSTIC SAVORY MEAT PIE

Steps:

• Prepare dough, using bread machine.
• Preheat oven to 350 degrees.
• Saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
• Add sliced mushrooms and continue cooking until mushrooms are tender.
• Add cooked beef and spices.
• Stir to blend well, then add the wine and cooked vegetables.
• Allow mixture to simmer while you prepare the brown sauce.
• Melt butter in a small saucepan.
• Gradually add the flour, stirring so as to avoid lumps.
• Stir in beef broth and blend well.
• When this is thoroughly blended, bring to a boil, then reduce to simmer.
• Add balsamic vinegar and stir.
• Add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
• Roll out dough so that it is 1 1/2 times the size of your pie pan.
• Carefully place crust into pie pan.
• Crust will hang over the edges.
• Pour the filling into the prepared pan, cover with brown sauce.
• Bring outer edges of crust toward the center and pinch dough to close.
• Do not seal too tightly.
• You want to allow space for steam to escape.
• Bake at 350 degrees for 35-40 minutes or until crust is nicely browned.