This is your lucky day; you’re about to get a three-for-one deal. Not only will you end up with the most delicious meat pie you have ever tasted, but you will have three different recipes to use again and again. There are five very important steps to follow before you can actually eat the meat pie, though, so read and follow directions carefully. Your family will thank you for it, and your taste buds will really thank you.
These recipes are based on meals for a family of four or five. Even if your family is ravenous the first day, you should have enough to make one meat pie. If they restrained themselves from eating you out of house and home, you might even be able to make two meat pies. Freeze the second one for a later date (but that doesn't count as a frozen dinner).
Oh, and one more important point: homemade food does take a little pre-planning and preparation time. But remember, it will be worth it. Let's help our children have fond memories of comfort food as being something better than fast food and frozen dinners.
To make meat pies:
- Prepare a beef roast dinner with potatoes, carrots, and onions. You will need the following:
- An English-cut roast or some other large cut of beef with some marbling in it
- 6 to 8 medium-sized white potatoes, skinned and cut in half
- A large bag of carrots, skinned and cut in about 5" lengths,
- 2 to 3 medium-sized yellow onions, with skins removed and left whole
- A few cloves of garlic
- Oil for searing
- A couple tablespoons of flour
- Salt and pepper to taste
- A large heavy-duty pot with a lid
- Preheat oven to 350 degrees. Place the pot on the stove and add the oil.
- While you are bringing up the temperature of the oil, mix the flour, salt and pepper. Coat the piece of beef with this mixture.
- When the oil is hot, sear both sides of the beef for about 2-3 minutes per side. Remove pot from the heat and add about 1/2 cup of water and place the onions around the meat.
- With a sharp paring knife, make small slits in the meat and insert a small clove of garlic into the meat, repeating this as desired for a garlic-flavored dinner.
- Once this is completed, place the lid on the pot and put it in the oven. Bake for about two hours. Add the potatoes and carrots and bake for another hour.
You have now created an awesome dinner consisting of roast beef, potatoes, carrots, and onions. But, you are missing something.
- Prepare gravy to be used for both the above dinner and for the meat pie. Brown gravy is a must-have for meat pie, so here goes on making delicious gravy every time. For gravy, you will need the following:
- 3/4 cup of flour
- Salt and pepper to taste
- Once the above roast dinner has been plated onto a larger platter, cover the food with foil to keep warm while you prepare the gravy.
- Put the pot, with its remaining juices, back on the stove, after adding about 1/2 cup of water, and bring to a bubble.
- In a medium-sized bowl, whisk these ingredients together until you have a batter about the consistency of heated syrup.
- After you have scraped the bottom of the pot to get all that wonderful flavoring from the meat, and as it bubbles, slowly add the flour mixture. Be sure to constantly whisk the mixture to avoid any floury lumps forming. The consistency of the gravy is up to you -- if you want it thinner, add a bit more water to the flour mixture. And vice versa for thicker gravy.
- Let the gravy bubble away for about 2-3 minutes, stirring constantly, to make sure the flour has cooked.
Now you have a wonderful dinner which includes roast beef, potatoes, carrots, onions, and gravy. Eat and be merry! But don't eat it all -- you need leftovers to make the meat pie…
- Prepare the leftovers for meat pie. Once everyone has enjoyed the above roast dinner, you can now do the preparation work for making a meat pie. For the sake of your fingers, be sure to let the leftover meat, potatoes, carrots, and onions cool before this preparation begins.
- Once everything has cooled, cut the meat, potatoes, carrots, and onions into small pieces, ranging from 1/2" to 3/4", so they are all roughly the same size.
- Toss together in a large bowl and pour remaining gravy over. Gently fold the gravy into the mixture and store in the refrigerator.
Now it is time to relax and accept all the wonderful accolades for the roast dinner you served earlier. But just wait until tomorrow when you astound them with a meat pie.
- Prepare the crust for meat pie. The next day, that bowl in the refrigerator has your name all over it and you are up to the task of making meat pie. You will need the following:
- 2 cups of flour, plus a little extra to dust the cloth for rolling out
- 2/3 cup of shortening
- Water and salt
- One 8-9" pie plate.
- In a 2-cup measuring cup or small bowl, add about 1 cup of water, a couple ice cubes and 1 tablespoon of salt. Mix and set aside.
- In a large bowl, sift the 2 cups of flour. Cut in 1/3 cup of the shortening until smaller than "pea" size.
- Cut in remaining 1/3 cup of shortening.
- Measure 7 tablespoons of the ice cold water and add to flour and shortening mixture. Gently combine until it forms a ball. Do not overwork the dough because it will get tough -- be gentle. Break this large ball into two and set one aside.
- On a floured cloth, roll out one ball slightly larger than the pie plate and place in the bottom of the pie plate. Roll out the second ball to slightly larger than the pie plate.
- Remember that bowl in the refrigerator? Carefully spoon the mixture into the pie plate, being very cautious not to disturb the bottom piece of dough.
- Cover with the second piece of dough and seal the perimeter -- you don't want those wonderful juices to leak out!
You have now made an awesome crust and constructed a meat pie.
- Bake your meat pie. Preheat oven to 425 degrees. Once you have completed step 4, place the meat pie in the oven and set the timer for 15 minutes. At the end of 15 minutes, reduce the heat to 350 degrees and bake 45 minutes longer. At the end of that hour, you will be serving your family a succulent, juicy, mouthwatering meat pie. No accessories necessary.