Deep Dish Meat Pie
Submitted by amymarien
A classic deep dish meat pie with cubed beef, lamb, pork, or veal in a savory herb gravy with potatoes, peas, and carrots under a flaky golden crust.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis is the kind of meat pie that belongs on the table when the weather turns cold. Cubed meat, potatoes, peas, and carrots come together in a thick, herb-scented gravy under a single flaky crust.
Use whatever meat you have on hand: beef, pork, lamb, or veal all work beautifully here.
The filling cooks on the stovetop first, building flavor in the butter-and-flour gravy before everything gets piled into a casserole and topped with pastry.
Let it rest for 10 minutes after it comes out of the oven. The gravy needs a moment to set, and you’ll get cleaner servings.
Kitchen Tips
- Cook the potato and onion in the butter until tender but not browned for the best flavor base
- Use beef stock that matches your meat choice, or mix it up with chicken stock for a lighter gravy
- Frozen peas and carrots go in straight from the bag; no need to thaw
Ingredients
Directions
Prepare pastry.
Roll pastry into a 12 inch circle.
Cover and set aside.
In a medium saucepan cook potato and onion in butter over medium heat, stirring constantly, for 5 to 6 minutes or until onion is tender but not brown.
Stir in flour, herb and ⅛ teaspoon pepper.
Add broth all at once.
Stir in peas and carrots.
Cook and stir until bubbly.
Stir in meat.
Transfer mixture to a 1½ quart casserole.
Top with pastry; trim pastry to ½ inch beyond rim.
Turn under and flute edges of pastry.
Cut slits for steam.
Place on a baking sheet.
Bake in a 425 degrees F oven for 25 to 30 minutes or until golden.
Let stand 10 minutes.
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