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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A friend gave me this recipe after I had mentioned that my meat pies lacked punch . The pie has a delicious, distinctive flavor thanks to lots of seasonings. Flecks of carrots peek out of each neat slice. My family especially enjoys this dinner when the weather turns chilly. -Paula L'Hirondelle, Red Deer, Alberta Ingredients:
2 medium potatoes, peeled and quartered |
1 pound ground beef |
3/4 cup sliced green onions |
1 large carrot, finely chopped |
1 garlic clove, minced |
1/2 teaspoon dried thyme |
1/2 teaspoon rubbed sage |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon celery salt |
pinch ground cinnamon |
1/4 cup minced fresh parsley |
1/4 cup chili sauce |
pastry for double-crust pie (9 inches) |
1 tablespoon dijon mustard |
1 tablespoon 2% milk |
Directions:
1. In a saucepan, cook potatoes in boiling water until tender; mash and set aside.
2. Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat.
3. Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust.
4. Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown. Yield: 6 servings.
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