Hearty Meat and Potato Pie

Hearty Meat and Potato Pie Recipe

Ingredients

• For the Filling:
  • 1 pound (450g) ground beef (or your choice of meat)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and diced
  • 1 cup beef broth (or stock)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon olive oil
• For the Pie Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and diced
  • 6-8 tablespoons ice water
  • 1 egg (for egg wash, optional)

Instructions

1. Prepare the Pie Crust:
   • In a large bowl, mix the flour and salt. Add the diced butter and blend until the mixture resembles coarse crumbs.
   • Stir in the ice water, a tablespoon at a time, until the dough comes together. You may not need all the water.
   • Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Filling:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
   • Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
   • Stir in the carrots and potatoes, cooking for another 5 minutes. Add the beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper.
   • Bring to a simmer, then reduce the heat and let it cook for about 10-15 minutes, or until the potatoes are tender and the mixture has thickened. Remove from heat and let cool slightly.
3. Assemble the Pie:
   • Preheat your oven to 400°F (200°C).
   • Roll out one disc of dough on a floured surface to fit your pie dish. Place the rolled-out dough into the bottom of a 9-inch pie dish, trimming any excess.
   • Pour the meat and potato filling into the pie crust.
   • Roll out the second disc of dough and place it over the filling. Seal the edges by crimping with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
   • If desired, beat the egg and brush it over the top crust for a golden finish.
4. Bake:
   • Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
   • If the edges brown too quickly, cover them with aluminum foil to prevent burning.
5. Cool and Serve:
   • Allow the pie to cool for about 10 minutes before slicing. This will help the filling set up a bit more.

Tips

• Vegetarian Option: You can substitute the meat with lentils or mushrooms for a vegetarian version.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

This Hearty Meat and Potato Pie is a satisfying and comforting dish that’s perfect for any occasion. Enjoy!