Grandmas Ground Beef Pie Recipes

GRANDMA'S POTPIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in onion powder and salt. Transfer to a greased 9-in. square baking dish. Top with potatoes and vegetables. , Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over vegetables. , For crust, in a small bowl, combine the flour, baking powder and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until a soft dough forms. , On a floured surface, roll dough into a 9-in. square. Place over filling; flute edges and cut slits in top. Brush with melted butter. Bake at 350° for 45 minutes or until golden brown.

OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798

Steps:

• If using ground beef, brown the meat in a saucepan over medium heat. If you are using other cuts of raw beef, boil the beef until it is cooked and then chop it into small pieces. Or, if you are using left over beef that has already been cooked, you can chop the meat into small pieces. After chopping the beef, add the salt to the meat.
• In a large bowl, combine chopped apples, chopped suet (or your suet substitute) cider, spices, and fruit. Add the beef and apple cider and mix well until all ingredients are thoroughly combined. (If you want to be more authentic, you can chop up all of the ingredients together at this point to mince them finely.)
• Line a 9 inch pie plate with pastry and then pour in the mincemeat.
• Add the top crust, sealing the edges with a fork and cutting slivers in the top to let out steam. If you want an extra golden brown crust you can brush the top of the pie with some egg.
• Bake in a 400 degree oven for about 45 minutes until the crust looks golden brown.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

GRANDMA'S GROUND BEEF CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix sour cream, cream cheese, and onion in a bowl.
• Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
• Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

FRECH MEAT PIE (GREAT-GREAT GRANDMA'S RECIPE)

Steps:

• 1. Place ground pork, onions, garlic and water in large pan and simmer on medium low until all water boils away (about 1 1/2 hours) stirring occasionally. Do not allow to brown at the end.
• 2. While meat is cooking, peel and boil potatoes as you would for mashed potatoes. Do not add butter or milk. Can use left over mashed potatoes, if you have them, but there will be enough fat from the pork. Mash thoroughly with a fork.
• 3. When potatoes and meat are done, combine and add spices. Taste and add more depending on your family's taste. We usually heap the above measurements, but use your own discretion.
• 4. Place bottom pie crust in pan. Add filling and top with top crust. Cut a few small slits for steam to escape. Bake at 350 degrees for 35-45 minutes. Tent loosely at the end if browning too quickly. Serve with a tossed salad and "Fifth Generation Salad Dressing", posted below.

GROUND BEEF MEAT PIE

Steps:

• Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.
• Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.
• Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.
• Preheat the oven to 400°F.
• Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.
• Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.
• Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
• Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.
• Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.

MOM'S MEAT PIE FROM GRANDMA'S KITCHEN

Steps:

• Simmer the hamburger, onions, garlic, and shredded potatoes until the potatoes are tender, and the beef is browned. Drain in colander, remove, and add Worcestershire sauce.
• Pre-bake bottom pie shell until light brown at 350 degrees F. Fill shell with mixture, and cover with top pie crust. Bake until crust is done on top....brown at 325 degrees F.
• Top slice with brown gravy to individual taste to serve. May also serve Worcestershire sauce on the side, to taste. Serve with steamed vegetables and biscuits.

GOOD OLD MEAT PIE

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.

TORTILLA PIE

Steps:

• Preheat oven to 400°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 4-6 minutes. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a small bowl, mix ricotta cheese, mozzarella cheese and 2 tablespoons cilantro., Place 1 tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half the meat sauce, 1 tortilla, ricotta mixture, another tortilla and remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. , Bake, covered, until heated through, 15-20 minutes.

GRANDMAS HAMBURGER PIE WITH CORNBREAD TOPPING

Steps:

• Brown hamburger, onion and green peppers in pan.
• Drain the grease.
• Stir in corn and tomatoes and add salt and pepper to taste.
• Pour into a 9x13-inch pan.
• Mix cornbread topping and pour over hamburger mixture.
• Bake at 425° for 35-45 minute.

GRANDMA'S TAMALE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
• Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
• Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
• Bake in the preheated oven for 30 minutes.

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.