The savory meat pie shown above was made using this pie crust recipe. Hubby and I LOVE, LOVE, LOVE this pie!
about 1 1/2 c mashed potatoes
1 lbs ground beef
1/2 c onion, chopped
1 lg carrot, finely chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp salt
1/2 tsp pepper
1/4 tsp celery salt
pinch cinnamon
1 Tbsp dried parsley
1/4 c chili/taco sauce
pastry for double-crust pie
1 Tbsp Dijon mustard
1 Tbsp milk
Brown beef in skillet with onions and garlic; drain. Stir in next 7 ingredients. Simmer 4-5 min. Stir in potatoes, parsley, and chili sauce; remove from heat. Place bottom pastry in a 9" pie plate; brush with mustard. Add meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in top crust; brust with milk. Bake at 450 degrees for 10 min. Reduce heat to 350 degrees; bake 25 min longer or til golden brown. Makes 6 servings.
about 1 1/2 c mashed potatoes
1 lbs ground beef
1/2 c onion, chopped
1 lg carrot, finely chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp salt
1/2 tsp pepper
1/4 tsp celery salt
pinch cinnamon
1 Tbsp dried parsley
1/4 c chili/taco sauce
pastry for double-crust pie
1 Tbsp Dijon mustard
1 Tbsp milk
Brown beef in skillet with onions and garlic; drain. Stir in next 7 ingredients. Simmer 4-5 min. Stir in potatoes, parsley, and chili sauce; remove from heat. Place bottom pastry in a 9" pie plate; brush with mustard. Add meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in top crust; brust with milk. Bake at 450 degrees for 10 min. Reduce heat to 350 degrees; bake 25 min longer or til golden brown. Makes 6 servings.
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