1. Meat & Potato Pie
Makes 6 servings
Ingredients
- 2 refrigerated pie crust, 9″ size
- 1/2 cup whole milk
- 1/4 cup dry onion soup mix
- 1/8 tsp. black pepper
- 1/8 tsp. ground allspice
- 1 lb. lean ground beef
- 2 tbs. minced parsley
- 1 tbs. melted unsalted butter
- 1/2 tsp. salt
- 3 cups thawed frozen hash browns
Directions
Preheat the oven to 350°. Place one pie crust in a 9″ pie pan. In a bowl, add the milk, onion soup mix, black pepper and allspice. Stir until combined. Add the ground beef and stir until combined. Pat the meat into the pie crust. In a bowl, add the parsley, butter, salt and hash browns. Stir until combined and spread over the meat in the crust.
Place the remaining crust over the pie. Trim & flute the edges as desired. Using a knife, cut several small slits in the top crust. Bake for 1 hour or until the ground beef is browned and the crust golden brown. Remove from the oven and let the pie rest for 5 minutes before serving.
2. Beef & Hash brown Pie
Makes 6-8 servings
Ingredients
- 1 beaten egg
- 3/4 cup soft breadcrumbs
- 1/3 cup whole milk
- 2 tsp. salt
- 1/4 tsp smoked salt
- Black pepper to season
- 1/2 cup finely chopped onion
- 1/4 cup fresh minced parsley
- 1 1/2 Ibs lean ground beef
- 3 cups frozen hash browns, thawed
- 2 tbs. melted unsalted butter
- 3/4 cup shredded cheddar cheese
- 8 oz. can tomato sauce
- 1/2 tsp. chili powder
- 1/2 tsp. yellow prepared mustard
- 1/4 tsp. Worcestershire sauce
- 2 drops Tabasco sauce
Directions
In a bowl, add the egg, breadcrumbs, milk, 1 1/4 teaspoon salt, smoked salt, 1/8 teaspoon black pepper, onion and parsley. Stir until combined. Add the ground beef to the bowl. Stir until combined. Spray a 9″ pie pan with nonstick cooking spray. Press the ground beef in the pie pan to form a crust. In a bowl, add the hash browns, 3/4 teaspoon salt and black pepper to taste. Stir until combined and spoon over the ground beef.
Drizzle the butter over the hash browns. Preheat the oven to 350°. Bake for 30 minutes or until the ground beef is browned and no longer pink. Drain off the excess grease. Turn the oven to the broiler position. Sprinkle the cheddar cheese over the top. Broil for 3 minutes or until the cheese is bubbly and begins to brown.
Remove from the oven and let rest while you make the sauce. In a sauce pan over medium heat, add the tomato sauce, chili powder, mustard, Worcestershire sauce and Tabasco sauce. Stir until combined and bring to a boil. Remove from the heat and spoon the sauce over individual servings.
3. Beef Tamale Cheese Pie
Makes 6 servings
Ingredients
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 tbs. unsalted butter
- 8 oz. ground beef
- 1 cup sliced mushrooms
- 15 oz. can diced tomatoes
- 1 1/2 cups canned whole kernel corn, drained
- 8 oz. can tomato sauce
- 1/4 cup chopped green bell pepper
- 1 tbs. chili powder
- 2 1/2 tsp. salt
- 1 cup sliced black olives
- 3/4 cup plain white cornmeal
- 3 cups whole milk
- 2 beaten eggs
- 2 cups shredded cheddar cheese
Directions
In a skillet over medium heat, add the onion, garlic, 1 tablespoon butter, ground beef and mushrooms. Mix it well to break the meat into crumbles as it cooks. Cook for 6 minutes or until the ground beef is no longer pink and browned. Drain off the excess grease. Add the tomatoes with juice, corn, tomato sauce, green bell pepper, chili powder and 1 1/2 teaspoons salt.
Stir until well combined. Reduce the heat to low and place a lid on the skillet. Simmer for 45 minutes or until thickened. Stir in the black olives and remove from the heat. While the filling cooks, make the cornmeal. In a bowl, add the cornmeal and 1 cup milk. Stir until combined. In a sauce pan over medium heat, add 2 cups milk, 1 tablespoon butter and 1 teaspoon salt. Mix until combined and take it to a boil. Reduce the heat to low.
Whisk in the cornmeal. Place a lid on the pan. Stir occasionally and cook about 15 minutes or until the cornmeal thickens. Remove from the heat and add the eggs and 1 cup cheddar cheese. Stir until combined and the cheese melts.
Remove 1 1/2 cups cornmeal from the pan. Preheat the oven to 350°. Spray a shallow 2 quart casserole dish with nonstick cooking spray. Spread the remaining cornmeal in the dish. Spoon the beef filling over the top. Drop the 1 1/2 cups cornmeal by spoonful’s over the top of the pie. Sprinkle 1 cup cheddar cheese over the top. Bake for 50 minutes or until the cornmeal is browned and the casserole bubbly. Remove from the oven and serve.
4. Layered Beef Pie
Makes 6 servings
Ingredients
- 1 1/2 Ibs. Ground beef
- 1 1/4 cups chopped onion
- 1 chopped green bell pepper
- 2 cups tomato sauce
- 8 oz. pkg. egg noodles, cooked
- 15 oz. can cream style corn
- 4 oz. jar sliced mushrooms, drained
- 1 cup grated cheddar cheese
Directions
Preheat the oven to 350°. Press the ground beef in the bottom of a 11 × 7 baking pan. Sprinkle the onion and green bell pepper over the top. Spread the tomato sauce over the meat and vegetables. Spread the egg noodles over the tomato sauce. Spread the corn and mushrooms over the noodles. Sprinkle with the cheddar cheese.
Cover the pan with aluminum foil. Bake for 45 minutes. Remove the aluminum foil. Bake for 5 minutes or until the ground beef is browned, no longer pink and the cheese bub-by. Remove from the oven and serve.
5. Potato Puff Meat Pie
I make this when I have leftover roast beef and gravy. If you don’t have leftover mashed potatoes, make a batch of instant potatoes for a quick meal.
Makes 3-4 servings
Ingredients
- 2 cups cubed cooked roast beef
- 2 cups roast beef gravy
- 1 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. paprika
- 1 tbs. finely chopped onion
- 2 cups prepared & seasoned mashed potatoes
- 2 tbs. unsalted butter
Directions
Spray a 1 1/2 quart casserole dish with non stick cooking spray. Preheat the oven to 450°. Add the roast beef, gravy, salt, black pepper, paprika and onion to the casserole dish. Stir until combined.
Spread the potatoes over the top. Cut the butter into small pieces and place over the potatoes. Bake for 30 minutes or until hot, bubbly and the potatoes browned. Remove from the oven and serve.
6. Old Fashioned Steak Pie
Makes 6-8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. dried oregano
- 1/4 cup plus 3 tbs. grated Parmesan cheese
- 3/4 cup unsalted butter
- 5 tbs. cold water
- 1 lb. round steak, cut into cubes
- 2 cups tomato sauce
- 1 cup chopped onion
- 1 tbs. granulated sugar
- 1 tsp. dried basil
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 4 slices cheddar cheese,
- 1 oz. size
Directions
In a bowl, add 1 1/2 cups all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon oregano and 1/4 cup Parmesan cheese. Stir until combined. Add 1/2 cup butter to the bowl. Using a pastry blender, cut the butter into the dry ingredients until you have coarse crumbs. Sprinkle 4 tablespoons water over the bowl. Stir with a fork until combined and a dough forms. Add the remaining water if needed to make a dough. Shape into a ball.
Lightly flour your work surface. Remove 1/3 of the dough and set aside for now. Place the remaining dough on your surface. Roll into a 10″ circle or large enough to fit a 1 1/2 quart casserole dish. Place the crust in the dish. Add the steak and 1/2 cup all-purpose flour to a bowl. Toss until the steak is coated in the flour. In a skillet over medium to hight heat, add 1/4 cup butter. When the butter melts, add the steak. Sauté for 5 minutes or until the steak is browned. Add the tomato sauce, onion, 3 tablespoons Parmesan cheese, granulated sugar, basil, salt, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder and black pepper. Stir until combined. Stir occasionally and simmer for 30 minutes. Remove from the heat and spoon into the crust.
Place the cheddar cheese slices over the top. Roll the remaining dough out to 1/8″ thick. Using a 2″ biscuit cutter, cut out rounds. Place on top of the casserole. Preheat the oven to 400°. Bake for 34-44 min or until the crust is browned. Remove from the oven and serve.
7. Monday Meat Pie
This pie was made famous since roast beef, potatoes and carrots were a popular Sunday dinner. This uses the leftovers to make a fabulous pie.
Makes 6 servings
Ingredients
- 2 cups cubed cooked roast beef
- 1 1/2 cups cooked diced potatoes
- 1 cup cooked diced carrots
- 1 tbs. chopped red pimento
- 1 cup shredded mild cheddar cheese
- 1/2 cup chopped onion
- 3/4 cup mayonnaise
- 1 cup boiling water
- 1 cup plain white or yellow cornmeal
- 1/2 cup whole milk
- 1 tbs. melted unsalted butter
- 2 beaten eggs
Directions
Spray a 11″ × 7″ casserole dish with nonstick cooking spray. Preheat the oven to 400°. In a skillet over medium heat, add the roast beef, potatoes, carrots, red pimento, cheddar cheese, onion and mayonnaise. Stir constantly and cook until hot and the cheese has melted. Remove from the heat and spoon into the casserole dish.
In a bowl, add the water and cornmeal. Stir until combined. Add the milk, butter and eggs. Stir until combined and pour over the top of the casserole. Bake for 40 minutes or until the cornbread is set in the center and golden brown. Remove from the oven and serve.
8. Beef Broccoli Pie
Makes 6 servings
Ingredients
- 1 lb. ground beef
- 1/4 cup chopped onion
- 2 cups plus
- 2 tbs. all-purpose flour
- 1 3/4 tsp. salt
- 1/4 tsp. garlic salt
- 1 1/4 cups plus
- 1 tbs. whole milk
- 3 oz. pkg. cream cheese, softened
- 1 beaten egg
- 10 oz. pkg. frozen chopped broccoli, cooked & drained
- 2/3 cup vegetable shortening 8 tbs. cold water 4 oz.
- Monterey Jack cheese, sliced
Directions
In a skillet over medium heat, add the ground beef and onion. Mix well frequently to break the meat into small pieces as it cooks. Cook for 81 min or until the ground beef is browned and no longer pink. Drain off the excess grease. Add 2 tablespoons all-purpose flour, 3/4 teaspoon salt and garlic salt to the skillet. Put constantly and cook for 111 min.
Add 1 1/4 cups milk and cream cheese to the skillet. Stir until combined and cook until smooth and bubbly. In a small bowl, add the egg. Add 1 cup sauce from the skillet to the egg. Whisk until combined and add back to the skillet. Stir constantly and cook until the sauce thickens. Remove from the heat and stir in the broccoli. In a mixing bowl, add 2 cups all-purpose flour and 1 teaspoon salt. Mix it until combined. Add the vegetable shortening to the bowl. Using a fork, cut the shortening into the dry ingredients until you have coarse crumbs. Sprinkle 6 tablespoons water over the flour.
Stir with a fork until a dough forms. Add the remaining water if needed to make a dough. Shape the dough into a ball. Divide into two equal portions. Lightly flour your work surface and place the dough on your surface. Roll each piece to a 11″ circle. Place one crust in a 9″ pie pan. Spoon the filling into the pie crust. Place the Monterey Jack cheese slices over the filling.
Place the remaining crust over the top. Trim & flute the edges as desired. With a knife, cut several small slits in the top crust. Brush 1 tablespoon milk over the crust. Preheat the oven to 350°. Bake for 40 minutes or until the crust are golden brown. Remove from the oven and let the pie rest for 5 minutes before cutting.
