Good morning, everyone! Can you believe it? I’m sharing with you TWO recipes this week? I’ve been cooking up a storm – in spite of the fact that I’m working my fingers to the bone on my job. (Hmmm….maybe that’s making me hungrier than usual?) Anyway, I’ve got another autumn meal in store for you today.
HEARTY MEAT PIE
- 2-3 medium potatoes (about the size of your fist)
- 2 pounds ground beef
- 1 large onion, diced
- 2-3 cloves garlic, diced
- a bit of oil (coconut oil or vegetable oil – I used sunflower seed oil)
- 1 Tablespoon ground sage (or a bit more)
- 1-2 teaspoons dried oregano (depending on your taste)
- Salt & pepper to taste
- 2 pie crusts (made from your favorite recipe or refrigerated/packaged crusts, like Pillsbury’s)
- Peel potatoes, cut up, and boil. When tender, drain, mash with a little bit of water and put aside. (The potatoes should finish boiling right about the same time that the meat is cooked.)
- Preheat oven to 400 degrees Fahrenheit.
- Saute diced onions and garlic in a little bit of oil. Do not brown! Once the onions are soft, add the ground beef, breaking up as you cook it over medium heat.
- Once the beef is broken up, add sage, oregano, salt and pepper. Stir in well.
- When the beef is completely cooked, spoon it into a bowl with a slotted spoon (to drain the fat/drippings). Do not discard the drippings yet.
- One spoonful at a time, add the mashed potatoes to the beef and mix together. You want to bind the meat together with the potatoes without overdoing it and causing the mixture to be too dry. (If you happen to accidentally mix in too much mashed potatoes, add a spoon or two of meat drippings to moisten up the mix.)
- When the meat mixture is the correct texture/consistency (mushy looking), taste to see if you need to adjust the seasonings. For example, if you like a strong sage taste, you may need to add another teaspoon of it at this point.
- Line a 9 inch glass pie plate with a pie crust. Poke holes in the bottom with a fork.
- Add the meat mixture to the pie plate and spread evenly.
- Top the pie with the second pie crust. Crimp the edges and cut slits in the top.
- Place the pie on a cookie sheet on the bottom rack of your oven and bake 25-30 minutes – until the crust is starting to brown and you can see/hear the juices starting to bubble from the pie.
- Cool for a few minutes, cut, and serve with a salad or vegetable.
I must give credit to my mom for the basic recipe. I changed the seasonings a bit, and it still came out wonderful. So, feel free to experiment with different seasonings – or even different meats.