|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.|
Popular in British cuisine, meat pies are a savory mixture of ground or shredded meat and vegetables in a flaky pie crust. These hearty dishes are a great use for leftover meat, such as roast beef, beef brisket, beef stew meat, pot roast, or even taco meat. This recipe also calls for a few things from the freezer, like hash brown potatoes and frozen peas and carrots. When all mixed together, placed inside a pre-made pie crust, and topped with cheddar cheese, this is an ideal all-in-one dish for a busy weeknight.
To make this simple free-form pie, the frozen hash browns are cooked along with sautéd onion, and then the vegetables, Worcestershire sauce, ketchup, and cooked beef are added and cooked until warmed. The filling is spooned onto the pie dough, the edges are folded over to make a rustic pie, and then it is baked until golden brown; a few slices of cheddar cheese melted on top are the finishing touch. And no need for a pie plate or top crust here—the meat pie is formed and cooked on a baking sheet, making for quick assembly and a homemade look.
If you don't have leftover cooked meat, you can make this pie with pre-cooked refrigerated beef tips or cook some ground beef along with the onion before adding the hash browns.
1 refrigrerated or frozen pie crust
1 tablespoon canola oil
1/2 cup diced onion
1 1/2 cups frozen hash brown potatoes
3/4 cup frozen peas and carrots
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 cup leftover cooked shredded roast beef, brisket, or 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 and line a baking sheet with parchment paper.
Take the pie crust out of the refrigerator or freezer to thaw while preparing the filling.
Heat the oil in a large, nonstick skillet over medium heat. Add the diced onions. Cook 3 to 4 minutes until softened.
Add the frozen hash browns. Cook, stirring frequently, 5 to 6 minutes until soft, but not browned.
Add the frozen peas and carrots, Worcestershire sauce, ketchup, and beef. Cook 2 to 3 minutes until the vegetables are thawed. Season with salt and pepper to taste.
Unroll the pie crust onto the lined baking sheet. Pile the filling onto the pie crust, leaving a 1-inch border all the way around. Even out the filling with a spatula.
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 the cheese slices, placing them to cover the filling. Bake another 5 minutes until the cheese melts and the crust is golden brown.