CookPal AI
Meat Pie, Southern Version

Meat Pie, Southern Version

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • Cooking spray
    • 1 pound ground beef
    • ½ pound ground pork
    • 🧅 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 2 stalks celery, finely diced
    • 🧄 3 cloves garlic, minced
    • 🥕 1 small carrot, finely chopped
    • 🥔 1 large baking potato, peeled and finely chopped
    • 1 bay leaf
    • 1 teaspoon dried thyme leaves
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon Worcestershire sauce
    • Salt-free seasoning blend to taste
    • Salt and pepper to taste
    • 2 beef bouillon cubes
    • 1 cup hot water
    • 🧀 2 cups shredded mild Cheddar cheese
    • 2 sheets frozen puff pastry, thawed
    • 🥚 1 egg yolk
    • 1 tablespoon water

STEPS

1

Preheat the oven to 350°F (175°C) and spray a 9x13-inch dish with cooking spray.

2

Heat a large skillet over medium-high heat, cook the ground beef and pork, stirring until browned and no longer pink. Drain excess grease. Stir in chopped onion, bell pepper, and celery. Reduce heat to medium, cover, and cook for 5 minutes until vegetables soften.

3

Create a well in the center of the skillet; place minced garlic and cook until fragrant, about 30 seconds. Mix garlic into the meat mixture then add carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, salt, and pepper.

4

Dissolve the bouillon cubes in hot water. Pour the mixture into the skillet, stir well, and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes until carrots soften.

5

Lay one sheet of puff pastry into the prepared baking dish, pressing it gently into the corners. Use a slotted spoon to transfer the liquid-drained meat mixture into the crust and evenly spread the mixture. Top with shredded Cheddar cheese.

6

Whisk egg yolk and water, brush onto the edges of the bottom puff pastry. Lay the second puff pastry over the top, pressing edges with a fork to seal. Brush the surface with egg wash and pierce the top pastry with a fork to vent.

7

Bake in the preheated oven for 50 minutes, checking periodically to tent with foil if over-browning. Let stand 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

530

Calories

  • 22
    Protein
  • 31
    Carbs
  • 35
    Fats

💡 Use fresh parsley for a more distinct flavor.Ensure to vent the top crust with a fork to prevent it from puffing up excessively during baking.For added depth of flavor, use a mix of extra sharp and mild Cheddar cheese.This dish freezes well; store leftovers in an airtight container for up to 3 months.