MEAT PIE- I for the life of me have no idea why I thought it was shocking how much MEAT was used when making this meat pie. A good friend of mine is leaving NYC to go to Cambodia to continue working on a project for Engineers Without Borders. He is building a dam. You can visit the project website here. His favorite dish is MEAT PIE and for a going away I told him, I would make him, MEAT PIE. When making this I am tempted to add color to it with veggies…I was forbidden to mess around with the recipe and absolutely no veggies were permitted in the pies. Needless to say I served three veggies on the side.
This is actually perfect for entertaining because it can be made in advance and heated up. Since this dinner was taking place on a Monday night. This meat pie recipe is a simple perfect solution for a late fall or winter night dinner.
Meat Pie Recipe
2 lbs Ground Beef
1 lb. Ground Pork
1 Large Onion (Chopped)
2 ½ Teaspoons of poultry seasoning
2 Teaspoons of ground pepper
2 Teaspoons Salt
1 Teaspoon Celery Salt
1 Tablespoon chopped fresh Sage
1 Cup of Beef Stalk
3 Large Russet Potatoes
3 Tablespoons of Butter
2 Pie Crusts- (8- inch pies)
1 Egg Plus 1 Tablespoon of Wash ( to brush the top of the pies crusts)
Preheat Oven 425
In a large skillet combine beef, pork, and onion until fully cooked. Stir in poultry seasoning, pepper, salt, celery salt, sage, and beef stalk. Let simmer for 20 minutes. Peel and cook potatoes- in a separate bowl mash (keeping it a little on the clumpy side) the potatoes with 3 tablespoons of butter. Evenly distribute the meat into each pie shell. ( There will be juice left from the meat reserve 1/3 Cup for each pie. Now evenly top the meat with the potatoes and finish by covering with crust. Brush the top of the pie with the egg wash. Bake for 15 minutes at 425 and reduce to 350 degrees for 25 minutes.