MEAT AND POTATO PIE
When I was working full-time, this hearty pie was a favorite of my family. Now that I'm retired , I still rely on this sure-to-please recipe.-Helen Ellingson, Swan River, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, cut shortening into biscuit mix until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. , On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Line ungreased pie plate with pastry; trim and flute edges or make a decorative edge. Set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in soup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Pour into pie shell. Top with carrots and mushrooms. Combine potatoes and sour cream; spread over pie. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°. Bake 15 minutes longer or until golden brown. Sprinkle with cheese; let stand for 5-10 minutes.
Nutrition Facts : Calories 604 calories, Fat 34g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1542mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 5g fiber), Protein 31g protein.
SAVORY MEAT & POTATO PIE
This recipe was given to me by a French lady that I worked with some time ago, I have been making this recipe ever since, it is one of my husband's favourite meals, I alway's serve it with veggies and a side order of salad.....a wondeful meal!(note: this recipe makes two pies, if desired, this pie freezes great, so pop one in the freezer for another meal)
Provided by Kittencalrecipezazz
Categories Meat
Time 1h5m
Yield 2 9inch pies
Number Of Ingredients 14
Steps:
- Set oven to 375 degrees.
- Line 2 9-in pie plates with pastry.
- In a skillet, cook first 5 ingredients over med heat until meat is no longer pink, and veggies are tender; drain, remove from heat.
- Stir in potatoes, broth and seasonings.
- Line two pie plates with pastry.
- Divide meat mixture between crusts.
- Top with remaining pastry; trim, seal and flute edges.
- Cut slits on top.
- Brush crusts with cream if desired.
- Bake for 30-35 mins, or until crust is golden brown.
Nutrition Facts : Calories 3480.2, Fat 200.3, SaturatedFat 60.7, Cholesterol 335.2, Sodium 4260.7, Carbohydrate 291.1, Fiber 17.5, Sugar 13.6, Protein 123
SOUPER MEAT 'N' POTATOES PIE
This is a tasty little pie,easy to do, that my Mom used to make us. Not sure where she got the recipe. You can adjust the seasonings to taste and play around with it, once I added green onions to the potatoe mixture and also used some grated parmesan on top with the melted cheddar. I like this with some peaches 'n' cream corn niblets on the side and some homemade pickles and/or chow. Nice with a side salad too.
Provided by Rhonda J
Categories Savory Pies
Time 55m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly mix 1/2 cup of the soup, beef, onion, breadcrumbs, egg,parsley& seasonings.
- Press firmly into a 9 inch pie plate.
- Bake at 350 for 25 minutes;spoon off fat.
- (I usually dab with some paper towel if i get any excess, not much with lean beef though) Frost the pie with mashed potatoes that have been mixed with the remaining soup.
- (i usually prepare the potatoes while the meat layer is cooking.) Sprinkle with grated cheese and return to the oven for another 10 mins or until done.
RUSTIC MEAT AND POTATO PIE
Steps:
- Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
- In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
- In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
- Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
- Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1 g
SOUPER MEAT 'N POTATO PIE
Make and share this Souper Meat 'n Potato Pie recipe from Food.com.
Provided by Julie Leo
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix thoroughly 1/2 can of soup, beef, onion, egg, and seasonings.
- Press firmly into a 9-inch pie plate.
- Bake at 359 for 25 minutes; spoon off fat.
- Frost with potatoes.
- Top with remaining soup and cheese.
- Bake 10 minutes more, or until done.
Nutrition Facts : Calories 197, Fat 9.6, SaturatedFat 3.4, Cholesterol 68.6, Sodium 527.3, Carbohydrate 12.5, Fiber 0.9, Sugar 1.3, Protein 14.5
MEAT SHELL POTATO PIE
Make and share this Meat Shell Potato Pie recipe from Food.com.
Provided by CutiePieHentai
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well.
- Press onto the bottom and up the sides of a 9-in. pie plate.
- Bake at 350 F for 25 minutes; drain.
- Combine potatoes and remaining soup in a bowl; mix until fluffy.
- Spread over meat crust. Sprinkle with bacon and cheese.
- Bake at 350 F for 15 minutes.
- Let stand for a few minutes. Cut into wedges.
Nutrition Facts : Calories 335.1, Fat 18.9, SaturatedFat 7.6, Cholesterol 98, Sodium 790.1, Carbohydrate 19.9, Fiber 1.4, Sugar 2.5, Protein 20.3
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