Ingredients

How to make it

  • In a large fry pan add the lean ground beef and cook until the meat is browned. I use a wooden spoon to mush it around add the onions and parsley and mix it around with the spoon until the filling is fine with no lumps.. Cover the meat with beef stock and water (or just water) and bring to simmer for 5 to 10 minutes. Add beef bouillon packages and stir in adding pepper and salt to taste. Add the carrots and stir them into the beef mixture. Cover and continue to simmer until carrots are tender. If the liquid has reduced too much add more water to almost cover the mixture. Then add the potatoes and simmer until almost tender. They will continue to cook when in the crust the oven. When all mixed sprinkle corn starch over top and stir to thicken. If it is not thick enough sprinkle a bit more corn starch and stir until it is becoming a thicker constituency. Turn of burner and let the mixture cool while preparing the crust for a 10 inch pie pan. Rolling out the dough on a floured surface and making it the size of the pie pan. Make sure the pie pan is a solid pan like metal or glass this pie is heavy and I don't recommend a foil like pan unless it is supported with something strong.
  • Preheat oven to 350F.
  • Carefully put the pie crust in the pan and smooth it out over the surface of the pan. Cut any excess dough off the outer rim of the pie pan. Spoon in the meat mixture into the crust. Put the other crust on top and seal the edges with a fork or crimp the bottom and top crusts together with your hands. Cut off any excess dough off the rim of the pie pan with a knife. Brush the top with egg wash if using. Cut a four or more one inches holes in the top of the pastry with a sharp knife. This will help any steam to escape while cooking. Sometime the juices bubble over you may want to place a try covered with foil in the bottom of the oven to catch any if this happens. Bake in a 350F oven for 35 to 45 minutes until golden brown. You can cut and serve at this point or cool and reheat it later. The remaining pie or pieces of pie when cooled can be wrapped with freezer wrap and frozen. It is always nice to know you have a hearty quick meal ready in the freezer when you need it on lazy days, when in a hurry or when ever . It does take some time to make but pays off big time in the end. Enjoy!

Reviews & Comments 4

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    " It was excellent "
    NPMarie ate it and said...
    So very good! More in IMI
    Old Fashioned Meat Pie

    3/30/2014
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  • optimistic1_2 2 years ago
    I keep going back to this recipe....my mom used to make something like this, 40 years ago....great post!
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  • wynnebaer 2 years ago
    Oh my!!!
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  • chuckieb 2 years ago
    Joce....this looks really yummy! Beautiful picture!
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  • otterpond 2 years ago
    Your family must beg you to make this all the time. Looks wonderful.
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