RCI-BR.006.0218.001
New England Meat Pie
New England Meat Pie from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- two 9-inch pie crusts1 unit
- bulk breakfast sausage½ pound
- ¾ pound
- onion1 smallchopped
- ½ teaspoon
- ½ teaspoon
- 1 unit
- a few grinds of fresh black pepper1 unit
- 1 small
- boiled potatoes2 cupscubed
- gravy of your choice1 cup
Method
1
Preheat oven to 375°F. Place one pie crust in a 9-inch pie dish, allowing the edges to hang slightly over the rim.
2
Heat a large skillet over medium-high heat. Add the bulk breakfast sausage and ground beef, breaking apart with a spoon as it cooks until no pink remains, about 8 minutes.
8 minutes
3
Add the chopped onion to the meat mixture and cook for 2-3 minutes until softened.
4
Stir in the celery seed, poultry seasoning, salt, and black pepper, mixing well to distribute the seasonings throughout the meat. Add the chopped green chilies if using.
5
Fold the cubed boiled potatoes and gravy into the meat mixture, stirring gently to combine without breaking up the potatoes. Cook for 1-2 minutes over medium heat until warmed through.
6
Pour the meat and potato filling into the pie crust, spreading evenly. Top with the second pie crust, pressing the edges of both crusts together and crimping with a fork or your fingers to seal.
7
Cut 4-5 small slits in the top crust to allow steam to escape during baking.
8
Bake for 25-35 minutes until the crust is golden brown and the filling is heated through.
30 minutes
9
Remove from the oven and allow to rest for 5 minutes before slicing and serving.