Skip to main content

Meat Pie

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.

Comments

Popular posts from this blog

Rhubarb Butterscotch Pie

1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream *
1 teaspoon vanilla

pastry for 2 crust pie

Combine brown sugar, white sugar and flour.  In another bowl combine beaten egg, cream and vanilla.  Add this to the first mixture, then fold in the diced rhubarb, which as been washed and not peeled.  Place in a pastry lined pie plate, cover with top crust.  Make steam slits.

Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.

* can substitute evaporated undiluted milk for the cream.

Stuffing for Turkey.

30 whole wheat/flax/ancient grains bread crusts
5 hot italian sausages
6 tbsps poultry seasoning
6 tbsps sage
2 tbsps basil
2 tbsps thyme
1/2 cup shelled pistachios/pumpkin seeds/cashews
1 head celery (diced)
1 large onion (diced)
4 tbsps olive oil

Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour.  Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well.  Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well. 

In large cast iron frying pan on medium heat, add olive oil, onions and celery.  Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast.  If using nuts, add to bowl of bread.

Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes.  Slice and add to bread in bowl.  Add onion/…

Brown Rice & Quinoa

1 cup unsweetened pineapple juice


1 cup water

1/2 cup brown rice

1/2 cup quinoa

1 small dark orange yam, peeled and diced

2 carrots peeled and diced

1 parsnip, peeled and diced

1 medium onion, diced

2 celery stalks, diced

2 tsp curry powder

1 tsp cayenne powder

1/2 medium zucchini sliced

1/2 large red bell pepper sliced thin



Bring juice and water to a boil. Add rice, yam, carrots, parsnip. Lower heat to medium low and simmer for 25 minutes. Add onion, celery, curry powder, cayenne(and a crushed garlic clove if you wish). Boil for another 10 minutes. Add quinoa and 1/4 cup water/juice and zucchini and bell pepper. Boil for another 20 minutes or until all liquid is cooked away. At this point, due to the natural sugars in the juice and yam, I start to stir, to ensure that it doesn't stick to the bottom.



Optional: I added green lentils to the second batch at the same time as the rice. In the first batch I added chick peas with the rice. Also, when onion and celery added, I added a pi…