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Leftover Meat Pies

List of Ingredients




2 c leftover meat (beef, pork, veal or lamb) sliced in thin strips
½ c onions, chopped
½ c portobello mushrooms, chopped
1 pkg. brown gravy mix, prepared per package instructions with the addition of ¼ c water and ¼ c red wine
¼ t white pepper
½ t granulated garlic
½ t red pepper flakes
1 t Worcestershire sauce
½ t parsley flakes
½ t dried chives
¼ t dried basil
½ t lemon juice
Olive oil
Cheese
2-9" pie shells




Recipe



Sauté meat, onions and mushrooms for 5-6 minutes. Remove from saute pan. Add next 9 ingredients to the sauté pan and whisk constantly until gravy mixture begins to thicken at a slow boil. Add the meat and vegetable mixture. Reduce heat and simmer for 30-45 minutes, stirring often.

When the liquid is reduced by half, remove from heat. Turn out two 9" pie shells on a floured surface. Flatten and sprinkle with flour. Spray a sheet pan with non-stick spray. Transfer half of the pie filling and spread evenly over half of the pie shell. Using a spatula, carefully fold the other half of the pie shell over the filling forming a half-moon shaped pie. Seal the outside edges with a fork. Transfer the pie to the sheet pan and bake in a 350 degree oven for approximately 20 minutes.

These freeze well and can be popped into the oven frozen for a quick and easy meal.