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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 268.1
  • Total Fat: 15.9 g
  • Cholesterol: 12.4 mg
  • Sodium: 217.7 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 14.7 g

View full nutritional breakdown of Non-traditional Meat Pie calories by ingredient
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Non-traditional Meat Pie

Submitted by: BTVMADS

Introduction

I have no idea what goes into a traditional pastry-based meat pie, so instead I just make this. It's tasty -- what else matters? I have no idea what goes into a traditional pastry-based meat pie, so instead I just make this. It's tasty -- what else matters?
Number of Servings: 12

Ingredients

    1 and 1/4 lbs 90% lean ground beef
    1 medium onion, chopped
    1 small bell pepper, chopped
    2 cloves garlic, minced
    2 small carrots, finely chopped
    2 small yukon gold potatoes, sliced into 1/4-inch rounds
    1 bay leaf
    1/2 teaspoon dried thyme leaves
    1 tablespoon chopped fresh OR 1 tsp. dried parsley
    1 teaspoon Worcestershire sauce
    salt-free seasoning blend to taste
    salt and pepper to taste
    1 beef bouillon cube
    1/2 cup water
    5 oz. shredded sharp Cheddar cheese

    2 frozen pie crusts

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Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Heat a large nonstick skillet with 1 tbsp. of oil over medium heat. Add the onions, pepper, and carrots, plus a large pinch of salt, and saute for 5min. or until they're just starting to soften. Then add the ground beef and stir until the meat has just started to brown and crumble a bit. Drain and discard any excess grease.
3. Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and pepper.
4. Dissolve the bouillon cube in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
5. With a slotted spoon, transfer the meat mixture into the crusts and spread evenly. Avoid adding liquid to the pie. Remove the bay leaf, too! Top pies evenly with the sliced potatoes and Cheddar cheese.
6. Bake, covered with foil, for about 40 minutes. Remove the foil for the last 10 minutes of baking so the cheese can form a nice crust and the potatoes can brown.

Serving Size: Makes 2 pies, each having 6 dinner-sized portions

Number of Servings: 12

Recipe submitted by SparkPeople user BTVMADS.






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