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 refrigerated 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 (mixed evenly)
- 2 tablespoons Worcestershire sauce
- 2 tablespoon ketchup
- 1 cup leftover cooked roast beef, brisket, pot roast or beef taco meat
- Kosher salt and freshly ground black pepper (to taste)
- 3 slices American or cheddar cheese
Take pie crust out of the refrigerator to thaw while preparing the filling. Preheat the oven to 350 F.
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 pie crust starts to brown. Top the pie with cheese. Bake another 5 minutes until cheese melts and crust is golden.