A delicious meat pie is great at Christmas. Feel free to use ground beef, pork, lamb or a combination of different meats. Make a few of these meat pies a few weeks in advance, then freeze them in the freezer. Reheat it in the oven directly out of the freezer just before serving.
YIELD
12 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsIngredients
Directions
Sauté meat, garlic and onions in heated oil in a large skillet, until meat has browned.
Transfer to a large saucepan.
Add water, herbs, Worcestershire sauce, salt and pepper.
Bring to a boil, reduce heat, simmer ½ hour.
Add potatoes and carrots, cook 20 minutes longer.
Remove bay leaf; make a slurry of the flour and a little water and stir in.
Bring to a boil until the mixture thickens.
Add peas.
Remove from the heat and set aside.
Prepare your favorite pie crust and place the bottom crust into a pie pan.
Pour the meat mixture into the pie pan.
Cover with pie crust, flute edge, cut slits in top.
Bake 15 to 20 minutes or until crust is nicely browned.
Note:
Feel free to use ground pork, beef, lamb or a combination of different kinds of ground meat.
Comments
