Savory Meat Pie
Download pdf Recipe
Pie.....for Dinner?? Yes, most certainly!!
Who doesn't love a delicate, flaky pie crust? So why not fill it with a savory meat filling? Add a green salad and dinner is easy-peasy. This Savory Meat Pie recipe uses cooked hamburger and a can of black beans, but you can easily substitute with whatever beans you have on hand -- pinto beans, Great Northern beans, lentils, etc. A good recipe is a great starting point, but learn to trust your instincts and change it according to ingredients on hand, or family taste preferences. That's how new recipes are born!
I like to make this recipe in multiples, as it freezes well and bakes up nicely to have on hand for busy days, or to share with a friend. Freezing and bake-day directions included.
Savory Meat Pie
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
I have linked ingredients to favorite products/vendors that I use, including Azure Standard Buying Club.
This is a national buying club that requires no membership and ships every 4 weeks to designated locations.
To find a "drop" that is near you, visit their website here.
Ingredients:
1 – single pie crust (recipe here)
1 TBSP olive oil or coconut oil
1 lb burger, lean
1 medium yellow onion (1 cup), chopped
1 medium red bell pepper, chopped (1 cup)
2 garlic cloves, freshly pressed
1 cup frozen corn (or canned, drained – save the liquid)
3 TBSP cornstarch
1 – 15 oz can black beans, rinsed and drained
½ cup Barbecue Sauce
½ cup beef or chicken broth (or liquid from a can of corn)
1 TBSP Chipotle Rub or Tex-Mex Rub by Pampered Chef (or other spice blend of your choice)
¾ - 1 cup cheddar cheese, grated
Directions:
-
Cook burger, onion, red bell pepper and garlic in oil until burger is crumbly and no longer pink. Sprinkle cornstarch over this mixture and stir to incorporate.
-
Combine black beans, barbecue sauce, beef (or canned corn broth) and spice and process in a manual or electric food processor until fairly smooth. Add this to the beef and veggie mixture and stir together.
-
Cool slightly and pour into single prepared crust.
-
Sprinkle cheese on top.*
-
Bake for 40-45 minutes at 400° until pie is bubbly and firm; let pie rest 10 minutes on a cooling rack before slicing and serving.
-
Serve with a fresh green salad.
*At this point, if the pie is to be frozen and baked later, see directions below.
How to Freeze & Thaw your Pie:
-
Allow filling to cool slightly, then cover with a piece of parchment paper cut in a circle to fit the top of the pie, pressing lightly onto the top of the pie.
-
Next, put a layer of plastic wrap over the top of the pie, pulling tightly and pressing out air pockets between the plastic wrap and the top of the pie.
-
Now cover the pie tightly with heavy duty aluminum foil (this piece of foil will remain clean and can be reused, once the pie is thawed).
-
Lastly, if the pie is going to be stored for more than a month, insert the wrapped pie into a 2-gallon size freezer Zip-lock, squeezing out as much air as possible.
-
To thaw your pie, leave wrapped as is, and thaw in the fridge for 2 days. Or you may bake it (unwrapped, of course!) and add 20 additional minutes or more, as needed.
-
Bake until pie is bubbly and firm; let pie rest on a cooling rack for 10 minutes before slicing and serving.
Serving Yield:
One pie can be cut into 6 large pieces or 8 smaller pieces. If you have a larger family, you'll want to make 2 pies. Leftovers are equally delicious. Serve with a beautiful green salad tossed with homemade dressing.
Treat your family to Savory Meat Pie tonight!
