Cornish Meat Pie

Cornish Meat Pie

 

1lb of ground beef
3 large potatoes
1 c. carrots
1 onion
1 small bag of frozen peas
1 package onion soup mix
1 Tbsp. minced garlic
1 tsp. turmeric
¼ tsp. pepper
¼ tsp. salt
1 c. water
1 tsp. flour
2 Pillsbury pie crusts
1 egg

Peel and dice potatoes, carrots and onion. In a large sauté pan add ½ cup of water, potatoes, carrots and onions cook on medium until potatoes parboiled. Add frozen peas and cook for additional 5 minutes. Drain vegetables and place all in a large mixing bowl.

In the same pan add the ground beef and garlic. Once the garlic has been browned add vegetable mixture, onion soup mix, turmeric, pepper, salt and ½ cup of water. Cook for 5 minutes and remove from heat.

Preheat oven 350

Lightly flour a cutting board. Roll out piecrust and flour both sides to avoid sticking. Put 1 pie crust on a cookie sheet. Use a slotted spoon to scoop out beef and vegetable mixture and add it to half the pie crust.  Make sure not to over fill. Fold the pie crust over forking the edges closed. Do the same with the other pie crust.

Cut three 1-inch long slits in the top of the piecrust. Break egg into a cup and beat well. Brush the raw egg onto the top and edges of the piecrust.  Bake for 15 minutes or until the crust is golden.

 

Our Thoughts:

This was an instant success!  Jen came up with this pie after checking out a couple other similar ones, and built this from the ground up.  Super savory but not over-the-top, this one requires a bit of prep, but the actual cook time is almost nothing.  It can even be readied the evening before and then filled and baked the next day.  This is a great choice for people on the go or with kids who don’t mind being a bit adventurous.  It allows you to save time and money and still get a healthy meal that tastes great and is packed with nice fresh veggies!

 

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