Moms Meat Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOM'S SHEPHERD'S PIE



Mom's Shepherd's Pie image

This recipe is simple and affordable. It's made up of common ingredients from the pantry- ground beef, green beans, tomato sauce, potatoes and seasonings. I'm not sure where it came from, but I know there are many variations. This is Mom's! Try serving with cranberry sauce or other fruit of your choice.

Provided by Missy

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 10

9 potatoes - peeled and cubed
1 ½ pounds ground beef
1 (6 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
1 dash Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 (15 ounce) cans green beans, drained
2 tablespoons all-purpose flour
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
  • To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
  • Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

Nutrition Facts : Calories 637.8 calories, Carbohydrate 63.5 g, Cholesterol 96.9 mg, Fat 30.7 g, Fiber 9.4 g, Protein 27.3 g, SaturatedFat 12.4 g, Sodium 651 mg, Sugar 3.9 g

MEAT PIE



Meat Pie image

This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.

Provided by Lauralane

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 8

Number Of Ingredients 13

1 medium potato, peeled and cubed
½ pound ground beef
½ pound ground pork
⅓ clove garlic, chopped
½ cup chopped onion
¼ cup water
½ teaspoon mustard powder
½ teaspoon dried thyme
¼ teaspoon ground cloves
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried sage
1 (15 ounce) package refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
  • Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
  • Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
  • Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 28.1 g, Cholesterol 35.6 mg, Fat 23.7 g, Fiber 2.6 g, Protein 13.5 g, SaturatedFat 6.9 g, Sodium 576.7 mg, Sugar 0.7 g

MOM'S MEAT PIE (TOURTIèRE à MA MèRE)



Mom's Meat Pie (Tourtière à Ma Mère) image

Here's a meat pie (tourtière) my mother made in our family for many years. This wonderful recipe has been passed on to me and my sisters to enjoy and remember at christmas. This recipe is great for it's simplicity in the ingredients, good meat, good spices and your favorite pie crust. Hope you enjoy!

Provided by Chouny

Categories     Savory Pies

Time 1h

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 11

2/3 cup ground pork
1/3 cup ground veal
1 small onion
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon savory
1/4 teaspoon celery seed (or celery pepper if you can find)
1/4 teaspoon ground cloves
1/2 cup water
1 pie crust (top and bottom)
1 egg, beaten

Steps:

  • In a large pan, mix together meats, spices and water.
  • Bring to a boil, cook at medium heat uncovered until mixture is cooked but still moist (approximately 20 minutes).
  • Line pie pan with one crust and fill with meat mix.
  • Top with second crust and pinch to seal.
  • Cut slits in top of crust to vent, at this point you might want to get creative by adding any christmas decoration with leftover pie crust using a cookie cutter.
  • Brush crust with beaten egg and place filled pie pan on cookie sheet to catch any drips.
  • Bake at 350F for 30 minutes until crust is golden.

Nutrition Facts : Calories 254.9, Fat 16.2, SaturatedFat 4.1, Cholesterol 46.5, Sodium 544.5, Carbohydrate 22.7, Fiber 2.1, Sugar 0.9, Protein 4.6

MOM'S APPLE PIE I



Mom's Apple Pie I image

My Mom makes the best Apple Pie I have ever tasted. Now I would like to share her secret with you. Serve with vanilla ice cream if you wish.

Provided by Rita Wittwer

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch double crust pie
¾ cup white sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 tart apples - peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey

Steps:

  • Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
  • In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
  • Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
  • Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 55.3 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 291.7 mg, Sugar 29.6 g

MOM'S MEAT PIES



Mom's Meat Pies image

This is a recipe that my mom made up when we were kids, she would make it often and we all loved them!

Provided by Country Cookin Mama

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

2 refrigerated pie dough
1 lb ground beef
1 onion, diced
2 large potatoes, chopped
salt & pepper

Steps:

  • Cut pie crust to make 4 pieces.
  • For each pie crust put equal amounts ground beef, onion and potato, season with salt and pepper to your liking. All ingredients should be raw.
  • Fold each individual pie to make a little pocket.
  • Bake at 350 for 30 minutes or until crust is light brown.
  • When we were kids we would eat this with ketchup, my husband likes it with gravy.

Nutrition Facts : Calories 792.2, Fat 39.8, SaturatedFat 13.8, Cholesterol 77.1, Sodium 440.8, Carbohydrate 76.9, Fiber 6.7, Sugar 2.6, Protein 30.4

FRENCH MEAT PIE



French Meat Pie image

French Canadian Meat pie. Tourtière, which is also known as meat pie is traditionally made with ground meat, onions, spices, and herbs baked in a pie crust.

Provided by Jessica Robinson

Categories     Main Course

Time 35m

Number Of Ingredients 13

2 pounds ground pork
2 pounds ground beef (round)
3/4 cup finely diced celery
1 yellow onion, finely diced
5 cups hot water
2 teaspoons Better Than Bouillon chicken base
1 teaspoon poultry seasoning
2 cups seasoned breadcrumbs
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
salt and black pepper to taste
2 Homemade or store bought pie crust ((for 9-inch pies))

Steps:

  • Dissolve the Better Than Bouillon chicken into the hot water. Set aside.
  • In a large pot or Dutch oven, over medium heat. Cook the onion and celery for about 5 minutes to slightly soften. Stir with a wooden spoon to not burn.
  • Add the chicken stock mixture, ground pork, ground beef, and poultry seasoning. Cook over medium heat until the meat is cooked, about 20 minutes.
  • Add the breadcrumbs, allspice, ground cloves, and black pepper. Stir to combine. Let cook another 10 minutes.
  • Add salt to taste. Should only need a pinch of salt. (remember bouillon and breadcrumbs already have salt in them)
  • Let cool completely. Add to unbaked pie shells. Either homemade pie crust or store-bought. Top with pie crust. Roll edges under and pinch around the entire pie. Use a sharp knife to slice a slit in the top of each pie.
  • Brush with egg wash. Bake in a preheated 400 degree oven until the crust is nicely browned. About 30 to 45 minutes.
  • Makes two 9-inch pies.

Nutrition Facts : Calories 332 kcal, Carbohydrate 12 g, Protein 25 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 83 mg, Sodium 360 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MEAT PIES



Meat Pies image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 15 servings

Number Of Ingredients 14

1/2 pound ground beef
1/2 pound ground lamb
1 quart coarsely chopped yellow onions
1 teaspoon corn oil
1/2 cup pine nuts
1 tablespoon lemon juice (or 1/2 fresh lemon)
1 teaspoon salt 1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon dry yeast
1 teaspoon salt
1 1/2 cups warm water
3 tablespoons sugar
4 cups all-purpose flour, plus more for dusting
Nonstick cooking spray

Steps:

  • For the filling: Combine the beef and lamb in a large skillet and cook over high heat until browned and well done. Drain and reserve the drippings. Place the meat in a medium mixing bowl.
  • Using the same skillet, caramelize the onions in the meat drippings. When the onions are nice and brown, remove them from the drippings and mix into the meat mixture.
  • While the onions are caramelizing, preheat a small skillet with the corn oil. Add the pine nuts and toast until golden brown (they burn quickly, so don't walk away from them). Add the pine nuts to the meat mixture along with the lemon juice, salt, cinnamon and nutmeg and combine well.
  • For the dough: Dissolve the yeast, salt and sugar in 1 cup of the warm water. Stir to dissolve the yeast. Add the flour to a large mixing bowl, stir in the yeast mixture and combine well. Add additional water, as needed, to make a medium-sized, stiff dough ball. Knead thoroughly. Cut into 2 equal dough balls, cover and let stand for 15 minutes.
  • Lightly flour a large work surface and roll out each dough ball until approximately 1/8-inch thick. Cut the dough into circles with a 5-inch round cutter. Cover and let stand a second time for 15 minutes. Try to get as many round dough pieces as you can. Any excess dough can be rolled up and saved for more meat pies.
  • Preheat the oven to 350 degrees F. Coat 2 sheet pans with nonstick cooking spray.
  • Working quickly, place 5 of the rounds at a time, on a separate work surface. Spoon a heaping tablespoon of the meat filling in the center of each round. Grabbing the opposite sides of the circle, pinch together in the middle. Then, pinch the rest of the dough closed, forming a triangular pie. Place on the prepared sheet pans. When all the pies have been formed, place the pans in the preheated oven and bake until the edges and bottoms of each pie begin to brown. Rotate the pans from bottom to top during baking. Bake until the pies are golden brown.

MY MOM'S FRENCH CANADIAN TOURTIèRE



My Mom's French Canadian Tourtière image

CHEF TALK: My Mom's French Canadian Tourtière is more of a ratio than a recipe. This is the recipe that I was raised with. When you consider that the ladies of the church made 700 pies at a time for fundraising efforts, you will understand why the ratio method was more efficient. Ratio: for every pound of lean ground beef, use 1/3 lb. ground pork and 1/3 lb. ground veal. Mom always filled the pie shells to a shallow level because when sliced, the pie will cut cleanly and hold together. This is not a deep-dish type of pie.

Provided by Denise - The Urb'n'Spice Chef

Categories     Dinner

Time 2h

Yield 1 kg tourtière filling

Number Of Ingredients 13

1 lb (454 g) of lean ground beef
1/3 lb (150 g) of ground pork
1/3 lb (150 g) of ground veal
½ of a medium onion, diced finely
1 small clove garlic, minced
1 chicken bouillon cube or 1 teaspoon chicken bouillon paste
Water or unsalted chicken stock or beef stock to cover meat (approximately 1 Litre)
2 teaspoons dried chopped sage leaves or 1 teaspoon ground sage
1 teaspoon poultry seasoning, ground
½ teaspoon garlic salt
1/2 teaspoon pepper, freshly ground
1 teaspoon seasoned salt
Soda Crackers, crushed, as needed (approximately 24 crackers)

Steps:

  • For the Pastry: Follow the instructions for making the pie pastry from either of the recipe links above. Chill the dough until required.
  • For the Tourtière Filling: In a Dutch Oven or large saucepan, place the ground meat, breaking it apart with a large fork.
  • Cover the meat with water, or chicken stock or beef stock, just barely above the surface of the meat. Bring the mixture to a boil, then, lower the heat to a simmer. Mash the mixture with a potato masher to separate and blend the meat together.
  • Add the onion, garlic clove, chicken bouillon cube, sage, poultry seasoning, garlic salt, pepper and seasoned salt to the mixture. Continue to simmer, uncovered, for 1 ½ hours. (You are essentially braising the meat).
  • The moisture will evaporate and become absorbed into the meat mixture during the braising process, creating a savoury meat filling. CHEF TIP: Do not drain all of the fat from the mixture as this is what helps bind the tourtière filling.
  • Crush the soda crackers and stir into the meat mixture.
  • Taste the meat mixture for seasoning and adjust (tweak) as necessary. It should taste quite savoury. Tweaking ingredients could include, according to your taste: 1 -2 teaspoons Worcestershire sauce; a drop or two of lemon juice; a grind or two more of pepper; 1/2 teaspoon dry mustard; 1/2 teaspoon celery salt; additional sage, poultry seasoning and or 1/2 teaspoon summer savoury.
  • Let the meat mixture cool completely before filling the pie shells. The mixture should be quite thick. If you are not ready to make the pies; refrigerate the mixture. CHEF TIP: For longer storage, I measure the amount of filling that I will need to fill a shallow pie shell (about 1 lb of filling/500 g) and seal it using a vacuum sealer system.
  • Line two 8 inch pie shells with pastry. Divide the tourtière filling between the two pies and spread evenly. Brush the outer edges of the pie crust with water and place the top crust onto the pie and press the edges gently to seal.
  • Trim the edges and crimp the edges with a fork like my Mom did or create your own scalloped edge. Cut a few steam vents in the top of the crust. Decorate the pie, if desired.
  • Bake in a preheated 425°F oven (400°F if using a Convection oven) for 10 minutes and then lower the temperature to 375°F (350°F if using a Convection oven) for a further 25 minutes or until the crust is golden.
  • To Serve: Cut each 8 " pie into 6 - 8 pieces. Serve the tourtière warm (or cold the next day). Refrigerate any leftovers. Enjoy!

Nutrition Facts : ServingSize 1 slice

More about "moms meat pie recipes"

MY MOM'S FRENCH CANADIAN MEAT PIE RECIPE | RECIPELION.COM
my-moms-french-canadian-meat-pie-recipe-recipelioncom image
"My mom makes the best French Canadian style meat pie. I’ve been after her for years to teach me her tourtière recipe, which wasn't …
From recipelion.com
Estimated Reading Time 40 secs


A TRADITIONAL MEAT PIE RECIPE MADE WITH MOOSE MEAT
a-traditional-meat-pie-recipe-made-with-moose-meat image
Drain and mash; set aside. In a large bowl, mix together ground pork, ground moose, mushrooms, celery, stock, onions, garlic, salt, pepper, sage, thyme, cloves, cinnamon and potatoes. Set aside. On lightly floured surface, roll out 1 of the …
From all-about-moose.com


10 BEST BEEF MEAT PIE RECIPES | YUMMLY
10-best-beef-meat-pie-recipes-yummly image
2022-01-19 Mom’s Cipâte (Layered Meat Pie) Maple from Quebec pork, pie dough, salt, game, onions, beef, maple syrup, beef broth and 5 more Ground Beef Meat Pie Dans la lune
From yummly.com


MEAT PIE RECIPE - SUNCAKEMOM
2021-02-26 The unused dough can be kept in the fridge for about a week and used up anytime for fresh meat pies or other recipes like pies, tarts or turnovers. Print. 5 from 1 vote. Meat Pie …
From suncakemom.com
Ratings 1
Servings 12
Cuisine Sugar Free Recipe
Category Appetizer, Low Carb Meal, Main Course, Snack
  • Heat oil in a pan, on high temperature saute the diced onion, carrot and celery until the onion gets a glassy / translucent look for about 3- 5 minutes.
  • The quickest and easiest method is to simply use store bought pastry but making our own traditional dough isn't that hard either. We make muffin sized meat pies but if we are in the rush just use a standard pie tray. Unroll the puff pastry.
  • Saute onion until it gets a translucent, glassy look then add diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.


MEAT PIE RECIPE - DO IT ALL WORKING MOM
2016-11-30 Let the meat cool down in a cool place (refrigerator or outside if it’s cold enough). When the meat has cooled down, preheat the oven to 450° F. Line 2 – 9″ pie plates with bottom pastry and trim the edges. Using a large spoon with holes, spoon the meat equally between both pie crusts. Cover each pie with the top pastry (make a few holes ...
From doitallworkingmom.com
Servings 2
Total Time 2 hrs 15 mins
Estimated Reading Time 3 mins


MOM’S CIPâTE (LAYERED MEAT PIE) | MAPLE FROM CANADA
2018-09-25 Mom’s Cipâte (Layered Meat Pie) Pork Recipes. Hint-of-Maple Sandwich Loaf. Maple-Gin Brined Pork Roast. Maple Spinach-Ham Salad. More about Maple . Maple syrup comes in four classifications, according to colour and taste. At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season …
From maplefromcanada.ca
Servings 12
Estimated Reading Time 1 min
Category Beef


SHEPHERD'S PIE RECIPE - FOOD STORAGE MOMS
2022-01-07 Instructions. Cook the ground beef in a frying pan with the chopped onions, until cooked through, drain excess grease. Add the parsley, Worcestershire sauce, Veg-All, cream of potato soup, and salt and pepper. Preheat your oven to (400 °F ) = 204 °C ). Grease your casserole pan. Scoop the meat mixture into the pan.
From foodstoragemoms.com
Ratings 7
Servings 6
Cuisine American
Category Main Course


MY MOM'S EASY MEAT PIE OR SHEPARD'S PIE/ MY MOM'S RECIPES ...
2022-01-28 shepard’spie #meatpie #howtomakeshepardspie Ingredients: 2T oil 1T butter 1/2 bulb of garlic chopped 1 onion chopped 2 …
From acompletecookbook.com


MOM'S MEAT PIE - RECIPE | COOKS.COM
Home > Recipes > Pies > Mom's Meat Pie. Printer-friendly version. MOM'S MEAT PIE : 4 3/4 lbs. ground pork 1 3/4 lbs. ground beef 2 level teaspoons salt 1 tsp. Accent (optional) 1 cup oatmeal 1 tsp Raleigh all purpose spice 1/2-3/4 pkg. Kellogg's Croutons pepper 2 medium onions 2-3 cloves garlic, minced (optional) 1-2 potatoes, in half inch cubes (optional) 1 rutabaga, in …
From cooks.com


MOM'S MEAT PIE - RECIPE | COOKS.COM
Home > Recipes > Meat Dishes > Mom's Meat Pie. Printer-friendly version. MOM'S MEAT PIE : 2 1/2 lb. hamburger 2 1/2 lb. ground pork Ground cloves to taste Pork seasoning to taste Touch of cinnamon 1 onion, diced Allspice to taste Bell's poultry seasoning 2 c. water Salt & pepper Pie dough . In a large saucepan, in a little oil, brown the onion until golden in color. Add meat, salt, …
From cooks.com


MOM'S MEAT PIE (TOURTIèRE à MA MèRE) RECIPE - FOOD.COM ...
This recipe is great for it's simplicity in the ingredients, good meat, good spices and your favorite pie crust. Hope you enjoy! Feb 27, 2012 - Here's a meat pie (tourtière) my mother made in our family for many years. This wonderful recipe has been passed on to me and my sisters to enjoy and remember at christmas. This recipe is great for it's simplicity in the ingredients, good …
From pinterest.ca


MOM'S MEAT PIE - RECIPE | COOKS.COM
Home > Recipes > Meat Dishes > Mom's Meat Pie. Printer-friendly version. MOM'S MEAT PIE : 1 c. cooked meat (diced) 1/2 c. carrots (sliced) 1/2 c. broth 1/2 tsp. powdered onion 1/2 c. grated cheese 1 can biscuits. Cook carrots in broth until just tender. Add meat and onion. Turn into baking dish. Top with biscuits. Bake at 425 degrees for 12 minutes. Remove from oven and …
From cooks.com


MY MOM'S FRENCH CANADIAN MEAT PIE RECIPE - SAVVYMOM
2017-02-03 My Mom’s French Canadian Meat Pie Recipe. Deanna T. February 3, 2017. More posts . My mom makes the best French Canadian style meat pie. I’ve been after her for years to teach me her tourtière recipe, which wasn’t written down anywhere and existed only in her head. I finally had the chance to spend the day with her recreating her recipe (and taking plenty of …
From savvymom.ca


DYLAN DREYER'S SCIACHIATTA RECIPE
2022-01-24 1. Preheat oven to 400 F. 2. Sauté onions, carrots, zucchini, and garlic in olive oil over medium-low heat to soften them but not brown. Add pork and cook until pork is cooked through. Add in ...
From today.com


MOM'S HAMBURGER MEAT PIE - RECIPE | COOKS.COM
2006-08-26 Home > Recipes > Meat Dishes > Mom's Hamburger Meat Pie. Printer-friendly version. MOM'S HAMBURGER MEAT PIE : 1 lb. ground beef 1 onion, chopped fine 1/2 lb. fresh bean sprouts 1 pkg. onion soup 4 pkgs. crescent rolls. Cook meat and onions, drain. Mix with sprouts and soup. Mix soup into crescent roll (flattened). Top with another roll then press …
From cooks.com


MOM'S MEAT PIE - RECIPE | COOKS.COM
Place cooked meat and vegetables in a greased 13 x 9 x 2-inch dish. To the broth from the meat, add 2 to 3 tablespoons of flour and 1/2 to 3/4 cups of water. Mix together well and boil until thickened. Pour over meat and vegetables. Cover top of pie with pastry. Bake at 350 degrees for 45 minutes to 1 hour. Serves a lot!
From cooks.com


Related Search