Tasty Meat Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large skillet, cook the ground beef and chopped onion until meat is no longer pink. Remove from heat and drain off excess fat. Stir in the vegetable beef and cream of mushroom soups, the potatoes and carrots. Season with salt and pepper. Divide filling between 2 - 9 inch pie plates.
• Roll pastry to fit the top of each pie. Cover each pie and cut slits in top to allow steam to escape.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Let stand on a wire rack for 15 minutes before serving.

Steps:

• In a skillet, cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9-in. pie plates. , Preheat oven to 350°. On a lightly floured surface, roll dough to fit the top of each pie; place over filling. Seal and flute edge; cut slits in top. , Bake until golden brown, 45-50 minutes. Let stand on a wire rack for 15 minutes before serving.

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

Steps:

• Preheat the oven to 400 degrees F.
• Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
• Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
• Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
• Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
• Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
• Slice and serve hot or cold.

Steps:

• Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.

Steps:

• In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
• Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
• Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
• Fit bottom pie pastry into each 9-inch deep-dish pie plates.
• Divide the beef misture between each pie plate.
• Top each pie with top pie crusts then flute edges together.
• Cut slits in top of crust each, then place onto a baking sheet.
• Bake in 450 degrees F (bottom rack) oven for 15 minutes.
• Reduce heat to 350 degrees F and continue baking for another 30 minutes.
• Cool slightly before slicing.

Steps:

• Preheat oven to 450°F (230°C).
• Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
• Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
• Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
• Bake until the dough is cooked and lightly golden brown, 15 minutes.
• Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
• Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
• Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
• Add a layer of caramelized onions, and more sliced mozzarella.
• Add the green, yellow, and orange bell peppers on top of the mozzarella.
• Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
• Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
• Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
• Slice the pie, serve with extra marinara sauce and grated parmesan.
• Enjoy!

Steps:

• Preheat the oven to 400°F.
• Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
• Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
• Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
• Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
• Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
• Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
• Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
• Sprinkle chopped onions & pepper on top.
• Bake uncovered for 30 minutes.
• Serve hot.

Steps:

• Pre-heat oven to 375°F.
• In a large bowl, mix your choice of ground meat, dried onions, garlic powder and onion powder thoroughly.
• In a skillet, heat canola oil on medium-high heat and brown the ground meat mixture, making sure to chop the meat into small pieces while browning until cooked through.
• Drain any excess oil and juices from skillet. Pour the browned meat mixture into a medium bowl. Add ½ can of the Cream of Chicken soup, ½ can of the Cream of Mushroom soup, fresh chopped onions and parsley to the browned meat and stir until thoroughly mixed.
• Beat egg until slightly foamy. In a small bowl add small-curd cottage cheese then FOLD the beaten egg into the cottage cheese until blended.
• Remove the 9-inch deep dish pie shell from the freezer. Pour the meat mixture into the pie shell and spread the cottage cheese mixture on top.
• Bake in pre-heated oven for 50-55 minutes or until top is golden brown. Let pie cool for approximately 15-30 minutes before serving.
• Serving suggestion: Serve with a side of green beans and a fresh, crisp salad. Enjoy!