Deep Dish Meat Piecasserole Recipes

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

DEEP-DISH HAM PIE

Steps:

• Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

CLASSIC DEEP-DISH CHICKEN POT PIE

Steps:

• Prepare Pastry, set aside.
• In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
• Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
• Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
• PASTRY TOPPER:.
• In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
• Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
• Form into a ball.
• On a lightly floured surface, roll dough into a 13x9-inch rectangle.
• Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).

ITALIAN PIZZERIA-STYLE MEAT PIE

Steps:

• Brown beef and pork.
• Add onions and Peppers and saute till onions are slightly browned. Add garlic and saute.
• Add all other ingredients except dough, and simmer till thickened.
• Roll out 1 loaf of dough to fit a lightly greased cookie sheet.
• Using a slotted spoon spread the meat mixture on top.
• Roll out the second loaf.
• Place this sheet on top and seal the edges.
• Poke a few vent holes in the crust.
• Brush the top completely with the fat drippings.
• Bake at the temp reccomended for the bread dough, till golden brown.
• Allow to cool slightly before cutting with a bread knife. (the inside will look slightly doughy).

DEEP-DISH PIZZA CASSEROLE

Steps:

• Preheat oven to 425°F.
• Cook meat and onion in a large non-stick skillet until browned.
• Drain.
• Return to skillet and add tomato sauce and mushrooms until heated through.
• While the meat mixture is cooking, coat a 13 x 9 inch baking dish with cooking spray.
• Unroll pizza crust dough and press into the bottom and halfway up the sides of the baking dish.
• Top bottom of pizza crust with meat mixture.
• Bake, uncovered at 425°F for 12 minutes.
• Top with cheese and bake an additional 5 minutes or until cheese is melted and crust is browned.
• Let cool for 5 minutes before serving.

DEEP DISH ITALIAN MEAT PIE

Steps:

• Preheat oven to 350ºF.
• Brown beef in large skillet.
• Drain, add green pepper and cook 2 minutes.
• Dissolve cornstarch in water and add to skillet along with tomatoes and all seasonings.
• Cover and simmer 10 minutes.
• Sprinkle half of Parmesan cheese over bottom of pie crust.
• Cover with half of meat mixture, then half of Mozzarella, followed by the remaining meat mixture.
• Bake pie on cookie sheet 15 minutes.
• Sprinkle with remaining Mozzarella cheese and return to oven 5 more minutes or until cheese melts.