Savory Meat Potato Pie Food

SAVORY SHEPHERD'S MEAT & POTATO PIE

Steps:

• 1. Peel the potatoes and quarter them. Put them into a pot of cold water and bring to a boil, lower heat and cook until tender.
• 2. In a large bowl, mash the potatoes with the butter and milk; add the salt, pepper, nutmeg to taste; then the egg yolks and half of the cheese, mix and set aside until needed.
• 3. Brown the beef. Preheat the oven to 375 degrees. (F)
• 4. In a small pan add butter, and the onion and bell pepper and caramelize them.
• 5. Combine the caramelized vegetables with the meat and add the beef broth and bay leaf bringing to a boil, and boil until there is almost no liquid left.
• 6. When ready, remove from heat, take out the bay leaves, and add the salt, pepper, oregano, red pepper flakes and paprika, making sure to mix well.
• 7. In a greased casserole pan, layer in half the potato mixture, then all of the meat mixture, then add the sliced eggs and top with the rest of the potatoes. Don't spead the potatoes out flat, you want some ridges. Sprinkle on the parmesan cheese and bake in a 375 oven for 30 minutes.

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.

TOURTIERE (MEAT PIE)

Steps:

• Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
• While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
• Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
• Preheat oven to 425°F.
• Line a deep-dish pie plate with crust and add filling.
• Add top crust and seal edges. Add a few slits to allow steam to escape. Brush crust with beaten egg if desired.
• Bake for 45-55 minutes or until bubbly and crust is golden.

SAVORY MASHED POTATO PIE

Steps:

• Heat oven to 450°F
• Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.
• Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits.
• Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.
• Reduce oven temperature to 400°F; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.

SAVORY MEAT PIE

Steps:

• In a saucepan, cook potatoes in boiling water until tender; mash and set aside. , Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat. , Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. , Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.

SAVORY MEAT & POTATO PIE

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.