Meat Pie: easy weeknight comfort food
Savory meat filled pie cooked in mushroom, onion, garlic, celery, carrots, and thyme. Baked to perfection with flakey buttery pie crust.
Equipment
- 9 inch pie plate or 7x11 inch baking dish
Ingredients
- 1-1½ pound lean ground beef
- 1 pie crust, thawed
- 3 stalks celery, diced
- 3 medium size carrots, diced
- 8 oz baby bella cremini brown mushroom, diced
- 1 medium onion, diced
- 3 garlic, minced
- 4 springs thyme
- 3 tbsp tomato paste
- 1 cup beef broth
- ¼ cup flour
- 3 tbsp butter
- salt and pepper to taste
Instructions
Pie
- Make sure the pie crust is thawed according to the package instruction. Follow the steps to pre heating the oven suggested on the package. It's usually 450℉.
Meat filling
- In a large size pan on medium heat, drizzle in some oil. Throw in all the vegetables and herbs; carrots, onion, mushrooms, celery, garlic, and thyme. Saute the vegetables for 6 minutes until softened to create a rich hearty base for the beef. Then add in tomato paste. Combine real well.
- Add in butter in the middle of the pan, once melted, add in flour to the melted butter. This will help thicken the sauce.
- Add in ground beef and cook until done about 5 minutes.
- Deglaze the pan with beef stock to get the brown bits off the pan. Bring the meat sauce to a quick simmer. Salt and pepper to taste.
- Transfer the meat filling to your baking dish. Cover the meat filling with the pie crust. Trim the edges of the dough and seal the edges with a fork or crimp the edges with your fingers. Make some slits on the pie to allow air flow while baking.
- Bake the pie according to the pie crust package instruction. Usually 10-13 minutes at 450℉. Enjoy!