Non-traditional Meat Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 and 1/4 lbs 90% lean ground beef1 medium onion, chopped1 small bell pepper, chopped2 cloves garlic, minced2 small carrots, finely chopped2 small yukon gold potatoes, sliced into 1/4-inch rounds1 bay leaf1/2 teaspoon dried thyme leaves1 tablespoon chopped fresh OR 1 tsp. dried parsley1 teaspoon Worcestershire saucesalt-free seasoning blend to tastesalt and pepper to taste1 beef bouillon cube1/2 cup water5 oz. shredded sharp Cheddar cheese2 frozen pie crusts
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.
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.
Nutritional Info 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
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