Deep Dish Meat Piecasserole Recipes

GOOD OLD MEAT PIE

Good Old Meat Pie image

A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!

Provided by Dan Poplawski

Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

1 recipe pastry for a 9 inch single crust pie
3 tablespoons margarine
½ cup chopped onion
1 potato, diced
⅓ cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon black pepper
1 ¼ cups beef broth
1 carrot, chopped
1 cup frozen green peas
2 cups cubed cooked or leftover beef

Steps:

Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g

DEEP DISH MEAT PIE/CASSEROLE

Deep Dish Meat Pie/Casserole image

I searched the site and saw several recipes that were sort of like this but not exactly so here goes! This takes a little time to put together but is well worth it. I use only fresh carrots and potatoes so I can't tell you if frozen would change the texture or taste. Also, this makes ALOT but then again, I have some big eaters in my family so it works great for us.

Provided by Tmisen2980

Categories Savory Pies

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ground beef
1/2 cup chopped onion
1 (10 ounce) package frozen peas
3 -4 fresh carrots, cleaned and sliced
2 -3 potatoes, peeled and cut into bite size pieces
16 ounces Velveeta cheese, cut up (or more if you like lots of cheese)
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
1 teaspoon salt
1 cup milk (or more depending on how thick you want the "sauce") or 1 cup water (or more depending on how thick you want the "sauce")
1 (8 count) can refrigerated crescent dinner rolls

Steps:

Place sliced carrots and cut up potatoes in a microwave safe bowl and cover with water.
Cover the bowl with a wet paper towel and microwave until crisp tender not soggy.
When done drain water and set aside until needed in the recipe.
While vegetables are cooking in the microwave, brown meat in a large skillet, drain.
Add onion and cook until tender, stirring occasionally.
Add all vegetables and cut up cheese.
Mix well.
Spoon into a greased 9 x 13 baking dish.
Melt butter in a small saucepan on low heat.
Add flour and salt, stir with a wire wisk until well blended.
Cook 2 minutes or until bubbly, stirring occasionally.
Gradually add milk or water, stirring until well blended.
Cook on medium heat until mixture boils and thickens, stirring constantly.
Reduce heat to low and simmer 3 to 5 minutes.
Pour over meat mixture. This will thicken the casserole so that is why you may want a little more than 1 cup if you don't like a thick sauce.
Separate dough into 4 rectangles and press perforations together to seal.
Place over meat mixture.
Bake at 350º for 20 to 25 minutes or until golden brown.
**NOTE-I ALWAYS season my meat with salt, pepper and garlic when cooking.
I know that seasoned cooks know this but novice ones may not realize what a difference it makes even if the recipe does not "call for it to be done".

Nutrition Facts : Calories 918.9, Fat 51.6, SaturatedFat 26.2, Cholesterol 211.9, Sodium 2017.9, Carbohydrate 61.1, Fiber 6.6, Sugar 13.4, Protein 51

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