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Rustic Meat and Potato Pie
Rustic Meat and Potato Pie
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Prep Time:
35 minutes
Total Time:
1 hour 45 minutes
Ingredients:
  • 1 box refrigerated pie crusts, softened as directed on box
  • 1 lb lean (at least 80%) ground beef
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons vegetable oil
  • 2 cups sliced fresh carrots
  • 2 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
  • 1/2 cup cooked real bacon pieces (from 3-oz jar)
  • 3/4 teaspoon dried thyme leaves
  • 3/4 teaspoon pepper
  • 2 cups beef broth (from 32-oz carton)
  • 5 tablespoons cornstarch
  • 1 tablespoon water
Instructions:
  • Preheat your oven to 425°F. Follow the instructions on the box to prepare the pie crusts for a 9-inch glass pie plate.
  • 1. Cook beef and garlic in a 12-inch skillet over medium-high heat for 5 to 7 minutes until beef is fully cooked; then drain. Transfer to a large bowl. In the same skillet, heat oil over medium heat. Add carrots and cook for 3 to 4 minutes until crisp-tender. Add the carrots, potatoes, bacon, thyme, and pepper to the beef mixture.
  • Whisk together broth and cornstarch in a small bowl, then pour into skillet. Bring to a boil over medium heat and simmer for about 2 minutes until thickened. Stir the thickened mixture over beef and vegetables, then pour into a pie plate lined with crust.
  • Cover with the second crust and firmly press the edges together, creating a decorative pattern. Make small cuts in the top crust to allow steam to escape. Whisk together an egg and water in a small bowl, then brush this mixture over the top crust.
  • Bake at current temperature for 15 minutes. Lower oven temperature to 375°F and bake for an additional 40-45 minutes until crust is golden brown. Cover crust with foil for the last 20 minutes of baking. Allow to cool for 10 minutes before serving.

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