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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Succulent Meat Pie Recipe

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This recipe for Succulent Meat Pie is from Family Recipes for Christopher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two 9-inch pie crusts
2 large stalks celery, sliced
1 can (10.5 ounces) beef broth
4 medium carrots, sliced
2 medium potatoes, halved lengthwise and sliced
1 pound lean ground beef
1 medium onion, chopped
1/2 teaspoon pepper
Directions:
Directions:
Prepare pie crust and set aside. Pillsbury pie crush does fine. In a 12-inch or electric skillet, brown the beef over medium high heat. Add celery and onions. Sauté until onion is soft, about 5 minutes. Reduce heat and stir in beef broth and pepper. Add carrots and potatoes. Cover and simmer 10 minutes. Remove cover and cook, stirring occasionally, until most of broth has been reduced.

Preheat over to 400 degrees. Transfer meat mixture to 9 inch pie plate. Cover with top crust. Roll and crimp edge. Prick to allow steam to escape. Bake for 35-40 minutes, or until crust is golden brown. Use pie edge protector once the edges brown to prevent it from getting too brown.

 

 

 

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