Recipe: Meat Pot Pie

Who doesn't love a good meat pie? I actually ordered my first meat pie from an australian website yeas ago when I was a blogging teeny-bopper who spent her afternoons screwing around in photoshop.

Then last Christmas I decided I would make my own Meat-Pot-Pie!

Here is what you need:

Crust:
2 sticks of butter
3 cups of flour
6 tablespoons of water (or as needed)

Filling:
2 lbs ground beef
1 carton of mushrooms (dice em up!)
1 onion
2 cloves garlic
1 tblsp of Flour
1/4 cup cream
1/2 cup of chicken stock (stock of choice)

Mix the dough in your Mix master by hand/with your hands until combine. Form a disc. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.


Dice your onions and thrown into a warm pan on medium heat with olive oil. Sprinkle with kosher salt. Let those babies <i>sweat</i>. Make sure the heat is not too high, we are caramelizing these onions and rendering their sweetness (10-15 minutes. You can add sugar if you want to hurry the process along). Add the minced garlic, The onions wont be completely caramelized, but that's okay because now we are adding the [thawed] ground beef. Once the beef is mostly browned, add your diced mushrooms.

Now add a tablespoon of flour. Mix to coat the meat/mushrooms/onions. Add cream and chicken stock and mix together - a gravy should form. If more liquid is needed, add more stock. Turn to low.

Separate your chilled pie dough in half and roll out one sheet. Place in a buttered pie plate. Fill with ingredients. [lick pan clean...] Roll out the next batch of pie dough and cover.

Brush the top of the pie with cream and sprinkle with kosher salt. Cut the top of the pie to let steam escape.

Bake at 375 for 30-45 minutes (depending on how hot your oven runs).

Once the pie is golden on top, remove. Cool slightly. Cut. Serve!