Savory Meat Pie
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.
1 – single pie crust (recipe here)
1 lb burger, lean
1 medium yellow onion (1 cup), chopped
1 medium red bell pepper, chopped (1 cup)
2 garlic cloves, freshly pressed
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
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.
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!