Meatless meat pie

Meatless meat pie

All families, I think, have those meals that are quintessential. For my family, one of those meals is meat pie. It’s a leftover-made meal, made from last night’s beef roast and potatoes.

When my sister had her baby she requested it as a meal I made for her, and this version was a vegetarian, from-scratch, need-to-make-gravy version. I roasted vegetables, and made the pastry crust. Then I made a roux with miso paste.

Since my sis was off onions and garlic (sulphur = gassy baby), I was worried that it would be bland. Luckily, our family’s recipe IS bland, so it tasted juuuuust right.

Savory Meat Pie

Make the crust a few hours or the night beforehand:
Sift together 1 c. flour, 1 T. sugar, 1.2 tsp. salt. Cut in 6 T. butter. Mix 1 egg yolk, 1 1/2 T. lemon juice, 1 T. water. Blend into dry ingredients. Dough will be soft. Chill. Roll out on lightly floured board.

Make the filling:
Saute in hot fat…
1/4 c. chopped onion
2 T. chopped green pepper

Combine in 2 qt. baking dish with…
2 c. diced cooked meat (beef, lamb, veal from leftover roast)
2 c. diced cooked vegetables (fresh or leftover, such as carrots, celery, peas, corn, turnips, parsnips)
1 1/2 to 2 c. well seasoned gravy thinned with milk or stock

Heat in hot oven (425 degrees) for 15 min. Take out, and cover with pastry crust. Have mixture hot when topping goes on to insure a thoroughly baked top crust. Cut slits in top for steam to escape. Bake until golden brown (20 min?).

Temp: 425
Time: Bake about 20 min.
Amount: 6 servings

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