Monday, August 6, 2007

Mum's Meat Pie

350° - 75 minutes. Serves 6


1 pound ground beef
1 large yellow onion, diced
2 carrots, diced
1 large potato, diced
1 can diced tomatoes
1 teaspoon (or cube) beef bouillon
1/4 cup water, or more to taste
Worcestershire sauce
Salt and pepper, to taste
1 tablespoon cornstarch
1/4 cup water
Dough for 9-inch, two-crust pie


Preheat oven to 350 degrees. In a large skillet over medium-high heat, brown ground beef and drain excess fat. Add onions and sauté for 2 to 3 minutes. Add carrots and potatoes. Cooking, stirring occasionally, for 5 minutes. Add tomatoes, beef bouillon and water. (If you want more gravy add additional water.)
Add one squirt of ketchup and a dash of Worcestershire sauce. Season with salt and pepper. Simmer 30 minutes.
Mix cornstarch with water until dissolved. Add to beef mixture. Simmer until gravy is thickened.
Drain the beef mixture, saving the tomato "gravy" for later.
Roll out half the pie dough about 1/4 inch thick and line a 9-inch pie pan. Fill pie pan with beef mixture. Roll out remaining dough and place on top of meat mixture. Cut off excess pastry by running a knife around the outer edge of the pie plate. Pinch and seal edges of pie.
Bake for 30 to 45 minutes or until crust is golden brown. Remove from oven and let cool slightly before serving. Reheat tomato gravy and serve on the side.

Source: SLtrib

No comments:

Related Posts with Thumbnails