|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 80g||29%|
|Dietary Fiber 6g||23%|
|Total Sugars 10g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This meat pie recipe is a good way to use leftover roast beef, beef brisket, beef stew meat, pot roast or taco meat. Don't have leftovers? You can make this pie with pre-cooked refrigerated beef tips or frozen beef or pork.
1 refrigrerated pie crust
1 tablespoon canola oil
1/2 cup onion, diced
1 1/2 cups frozen hash brown potatoes
3/4 cup frozen peas and carrots, mixed evenly
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 cup leftover cooked roast beef, brisket, pot roast or beef taco meat
Kosher salt, to taste
Freshly ground black pepper, to taste
3 slices American cheese, or cheddar cheese
Gather the ingredients.
Preheat the oven to 350 F.
Take the pie crust out of the refrigerator to thaw while preparing the filling.
Heat the oil in a large, nonstick skillet over medium heat. Add onions. Cook 3 to 4 minutes until softened.
Add frozen hash browns. Cook, stirring frequently, 5 to 6 minutes until soft, but not browned.
Add frozen peas and carrots, Worcestershire sauce, ketchup, and beef. Cook 2 to 3 minutes until vegetables are thawed. Season with salt and pepper to taste.
Unroll the pie crust onto a baking sheet. Pile the filling onto the pie crust, leaving a 1-inch border all the way around. Flatten filling with a spatula. The meat filling will be about 1 1/2 inches high.
Fold the pie crust border over the meat pie filling, crimping, if desired. The meat pie will look like a rustic tart.
Bake 30 to 40 minutes until the pie crust starts to brown.
Top the pie with cheese. Bake another 5 minutes until cheese melts and crust is golden.