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

Special Gift Offer

Okay all of you Foodie Fans out there, are you ready for something completely different from this site?  No?  Me either, just kidding........ I have a contest for ya'll to check out.  I will be presenting a randomly chosen blog buddy to receive a $20 gift code for an online store called CSN Online.  All I ask you to do is to click on this link after leaving me a comment that you have done so.  I will be checking with the store as I'm pretty sure   that they can track this kind of thing.  So if you leave me a comment that you clicked it and they say no, well, no entry.  I know ya'll wouldn't do that to the cowboy chef/poet, but just in case I thought I'd better put the warning in there. So the place to go do some window shopping or real shopping is a place that has everything from pendant lighting to fantastic cookware. Check it out, leave a comment here and get entered to receive a $20 gift code to be used at their online store.

Eggnog Cheesecake

This was so fantastic and so light, considering it was a baked cheesecake. Ingredients 1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter   3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3/4 cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg (I did NOT add the rum and it was great) Directions Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. ( NOTE :  I used a hand beater and it worked just fine) Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 ...

Double Chocolate Marble Cheesecake

Crust: 1/4 cup Graham crumbs 3/4 cup Oreo Chocolate cookie crumbs 1/2 cup pecans, ground 1/3 cup butter, melted Filling: 3 packages cream cheese, at room temperature 3 tbsp sugar 3 eggs, at room temperature 1 tsp vanilla 1 cup sour cream 2 tbsp all purpose flour 4 squares Bakers white chocolate 2 squares Bakers dark chocolate 1 tbsp butter 1 tbsp cocoa powder 1. Preheat oven to 350F. 2. Combine the nuts, crumbs and melted butter. Press evenly onto the bottom of one 9" spring form pan. Bake for 5-8 min. Set aside to cool. 3. Melt both chocolates over a double boiler and set aside. The dark chocolate may be quite stiff and can be softened by adding the tablespoon of butter to the chocolate just before removing from the double boiler. 4. For the filling, beat the cream cheese and sugar with an electric mixer until smooth. Add vanilla and sour cream and beat until blended. 5. Take 1/3 of the mixture to a separate bowl, add dark chocolate and cocoa powder and mix it in. Beat in 1 egg j...