I remember back when I was a kid and we used to live in Lytton, BC (used to be called the Hotspot of Canada, though I think Osoyoos has stolen the title). About once a month, we'd all pile into the suburban and head down to Vancouver. This was a three to four hour trip. When I was in grade six we moved to Taylor BC. (Yes, the same town on CBC TV going through Village on a Diet). The trip from Taylor to Vancouver was over 13 hours. Sometimes they would stop at Lytton for a break, but sometimes it was straight through. Bathroom breaks consisted of a bush on the side of the road. Lunch and dinner was whatever mother had made for us. Thus today's topic - Meat pie. That was one of her staples for long road trips. She made hers on a cookie sheet. Pastry covered in a thin layer of regular ground beef, some form of gravy and peas, then covered in pastry. We never got to eat it warm, it was always saved for the road trips and eaten cold. I remember a couple of times they actually let us put ketchup on it. My own meat pie is absolutely NOTHING like that.
Joe's Meat Pie
1 pound extra lean ground beef
1 medium yellow zucchini sliced.
1 cup frozen green peas
1/2 cup frozen kernel corn
14 baby carrots sliced
3 stalks of lovage chopped (2 stalks celery can be subsituted)
2 leeks chopped (1 small onion and 2 green onions can be substituted)
1/2 cup red wine (I used pinot noir)
1 cup beef broth
1 cup rice cooked
1 284 ml can cream of mushroom soup
1 284 ml can cream of celery soup
salt and pepper to taste
1 tbsp dried basil
1 tbsp dried oregano
1 tsp dried thyme
Preheat oven to 375 degrees. Brown ground beef in large frying pan. Add frozen veggies and carrots, broth, wine and herbs and simmer for ten minutes. Add zucchini, lovage, onions, rice and creamed soups, stir and simmer another ten minutes. NOTE: you may have to add water to thin it a little bit.
While this is simmering, make baking powder biscuit dough. Roll dough out.
Pour meat mixture into deep dish pie plate (the one I use is 2.5 inches deep) DO NOT grease pie plate. Lay baking powder biscuit dough over top of meat mixture in pie plate. Bake in oven for 20 to 30 minutes. Keep an eye on the dough, when it is a nice golden color, remove from oven. Let it set for five minutes. Serve with garden salad.
Joe's Meat Pie
1 pound extra lean ground beef
1 medium yellow zucchini sliced.
1 cup frozen green peas
1/2 cup frozen kernel corn
14 baby carrots sliced
3 stalks of lovage chopped (2 stalks celery can be subsituted)
2 leeks chopped (1 small onion and 2 green onions can be substituted)
1/2 cup red wine (I used pinot noir)
1 cup beef broth
1 cup rice cooked
1 284 ml can cream of mushroom soup
1 284 ml can cream of celery soup
salt and pepper to taste
1 tbsp dried basil
1 tbsp dried oregano
1 tsp dried thyme
Preheat oven to 375 degrees. Brown ground beef in large frying pan. Add frozen veggies and carrots, broth, wine and herbs and simmer for ten minutes. Add zucchini, lovage, onions, rice and creamed soups, stir and simmer another ten minutes. NOTE: you may have to add water to thin it a little bit.
While this is simmering, make baking powder biscuit dough. Roll dough out.
Pour meat mixture into deep dish pie plate (the one I use is 2.5 inches deep) DO NOT grease pie plate. Lay baking powder biscuit dough over top of meat mixture in pie plate. Bake in oven for 20 to 30 minutes. Keep an eye on the dough, when it is a nice golden color, remove from oven. Let it set for five minutes. Serve with garden salad.
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