Monday, March 4, 2013

Hearty Meat Pie - Best of Country Potluck Recipes

Pastry for two double-crust pies
2 cups grated peeled potatoes
1 1/4 cups diced celery
1 cup grated carrots
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound uncooked lean ground beef

Mushroom Gravy for each pie:
1 can (4 ounces) mushroom stems and pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 teaspoon beef bouillon granules
4 drops browning sauce, optional

Divide pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-inch pie plate. In a bowl, combine the next seven ingredients; add beef and mix well. Spoon half into crust. Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling. Cover and freeze one pie for up to 3 months. Bake second pie at 375 degrees for 15 minutes. Reduce heat; bake at 350 for 1 hour.

Meanwhile, drain the mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside. In a saucepan, cook the mushrooms and flour in oil until bubbly. Remove from heat; stir in the bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute. Stir in browning liquid if desired. Serve with meat pie.

To use frozen meat pie: Bake at 375 for 70 minutes. Make gravy as directed.

Makes 2 pies (6-8 servings each).

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