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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Our Test Kitchen created this savory meat pie thatâs a sure way to warm up any cold winter night. Ingredients:
1 boneless beef chuck steak (1/2 pound), cut into 1/4-inch cubes |
1 teaspoon canola oil |
2 tablespoons brown gravy mix |
1/2 cup plus 1 teaspoon water, divided |
1 medium potato, peeled and diced |
1 medium carrot, peeled and diced |
1/4 cup chopped onion |
1 tablespoon minced fresh parsley |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1/8 teaspoon rubbed sage |
1 sheet refrigerated pie pastry |
1 tablespoon beaten egg |
Directions:
1. In a small skillet, brown beef in oil; set aside. In a small microwave-safe bowl, combine gravy mix and 1/2 cup water. Microwave on high for 1-2 minutes or until thickened, stirring frequently. In a large bowl, combine the beef, potato, carrot, onion, parsley, garlic and seasonings; stir in 1 tablespoon gravy. Set aside remaining gravy.
2. Place pastry on a baking sheet coated with cooking spray. Spoon meat mixture over half of pastry. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top. Combine egg and remaining water; brush over top.
3. Bake at 375° for 40-45 minutes or until golden brown. Warm reserved gravy; serve with pie. Yield: 2 servings.
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