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Meat Pie Recipe
Made in individual ramekin dishes or in one large ovenproof dish.
If you have a leftover ground meat dish, this Meat Pie Recipe takes under 5 minutes to prepare, making it one of those quick easy dinner ideas - it is comfort-food at its best. Simply skip to Point No 7 in the Method. If you don't want to make this dish up in individual ramekin dishes, you can make it up in a large ovenproof dish. This Meat Pie Recipe is easily made using leftover Shepherd's Pie Recipe, Ground Beef Goulash or Recipes using Ground Beef - Spanish Style. If you don't have a leftover ground beef or lamb recipe, the recipe below is delicious and well worth the effort. The ground meat is given a long, slow bake at a low temperature. This produces a meltingly rich gravy and soft meat. The light puff pastry is then placed over the top and it is then baked at a high heat for about 20 minutes.
Easy - if you have a leftover ground meat recipeA little effort - if you are starting from scratchPreparation time: 20 minutesCooking time: ground meat - 1½ hoursCooking time: pie - 20 minutesServes 6Ingredients: 1½ lbs / 800g ground lamb or beefabout 3 tablespoons oil 2 medium onions, finely diced6 oz / 170g carrots, chopped into small dice2 cups lamb stock - this can be made up with a cube1 tablespoon Worcestershire sauce3 tablespoons tomato paste5 tablespoons fresh parsley, chopped2 tablespoons fresh rosemary, chopped14 oz / 400g puff pastryI egg beatenYou will need a casserole dish for baking the ground meat. Ideally, use one that is suitable on top of the hob as well, to save you using 2 pans. Alternatively, you can use a frying pan for browning the meat and then bake the meat in the casserole dish that you intend to serve from. You will also need 6 individual dishes that will be suitable for cooking the meat pies. Method: - Heat the oven to 350° F / 180° C.
- Brown the ground beef or lamb in the oil, in a couple of batches. (If you put it all into the oil at one time it will just become a gray mass). Keep the meat on one side.
- Fry the onions until they take on a deep caramelized color. This gives flavor to the dish.
- Add the carrots and fry for a minute.
- Add the ground meat back to the pan. Add the tomato paste, rosemary, parsley, Worcestershire sauce and the stock. Place the casserole dish in the oven and bake for 1 - 1½ hours.
- When the ground meat has cooked, transfer it to the ovenproof ramekin dishes.
- Roll out the pastry. Cut it into squares that will fit on top of the ramekin dishes. Place 2 squares on top of the meat, at an angle to each other.
- If you are using a large dish, place the pastry over the meat. Prick the pastry in a few places to allow the steam to escape. With the leftover pastry, cut a few leaves or attractive shapes and arrange on top of the pie. It is a good idea to leave about an inch / 2½ cm pastry overhang - this allows for any shrinkage as the pastry cooks.
- Bake at 400° F / 200° C for about 20 minutes, until the puff pastry is crisp and golden.
- Serve with green beans or broccoli, or a big salad.
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