Hearty Meat Pie

14 ingredients
5 steps

Ingredients

  • Pastry for two double-crust pies
  • 2 cups grated peeled potatoes
  • 1-1/4 cups diced celery
  • 1 cup grated carrots
  • 1/4 cup chopped onion
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound lean ground beef (90% lean)
  • 1 can (4 ounces) mushroom stems and pieces
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 1 teaspoon beef bouillon granules
  • 4 drops browning sauce, optional

Directions

  1. 1
    Divide pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. In a large bowl, combine the next seven ingredients; crumble beef over mixture and mix well. Spoon half into crust.
  2. 2
    Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling. Cover and freeze one pie for up to 3 months.
  3. 3
    Bake second pie at 375° for 15 minutes. Reduce heat; bake at 350° for 1 hour. Meanwhile, drain mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside.
  4. 4
    In a small saucepan, cook mushrooms and flour in oil until bubbly. Remove from the heat; stir in bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve gravy with pie.
  5. 5
    To use frozen pie: Bake at 375° for 70 minutes. Prepare gravy as directed; serve with pie.

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