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Succulent Meat Pie

Source of Recipe

by Shanny, from Country Journal/December 1987


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6677.1

List of Ingredients

pastry for 9" double-crust pie
1 lb. lean ground beef
2 large ribs celery, sliced
1 medium onion, chopped
1 can (10½ oz) condensed beef broth
1/2 tsp. black pepper
splash of worcestershire sauce (optional)
dash of tabasco sauce (optional)
4 medium carrots, sliced
2 medium potatoes, coarsely diced


Recipe

Prepare pie crust and set aside.

Brown beef in large skillet over medium-high heat. Add celery and onion, sauté about five minutes. Reduce heat, add broth, seasonings, carrots & potatoes. Cover and simmer ten minutes. Remove cover and continue cooking until most of liquid has been reduced.

Transfer filling to pie crust, position top crust; roll and crimp edges; prick crust for steam vent. Bake at 400° about 35-40 minutes, or until crust is golden brown.

Makes 8 servings of 3" wedges.