Easy Meat Pie Filling by David Russell This is a quick and easy recipe that is guaranteed to stick to your ribs. You can customize it to suit your family’s tastes. 1 lb ground beef (or pork, chicken, veal, turkey) 2 TB olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 can (157ml/5.5oz) tomato paste 1/4 cup Worcestershire sauce 1/4 cup your favourite barbecue sauce 1 cup beef broth (or chicken stock) 1 cup frozen mixed vegetables 1 tsp thyme salt and pepper to taste pie crust, mashed potatoes, or biscuit dough In one pan, brown ground meat until cooked. Meanwhile, in another pan, sauté onion in olive oil over medium heat until clear. Add garlic and continue to sauté for a couple of minutes. Stir in tomato paste, mix well, and continue to cook. Drain the ground meat and add to the onions and garlic. Stir in Worcestershire sauce and barbecue sauce. Add broth, mixed vegetables, and thyme. Bring to a boil and then reduce to simmer, uncovered, until thickened, about 10 minutes. Season with salt and pepper to taste. Now that the filling is ready, you can transfer it to a pie dish or individual ovenproof dishes. Top with mashed potatoes or a biscuit crust and bake at 350°F/176°C for about 30 minutes until the topping is cooked. If you are going to prepare the meat pie with a single or double pie crust or a puff pasty top, allow the filling to cool to room temperature first to avoid a soggy crust. It’s fun to try this recipe with different crusts and toppings for variety. You can also prepare the filling ahead and keep it in the refrigerator for up to two days or the freezer for a couple of months. Consider making up a larger batch to stock your freezer. Serves 6 RETURN TO THE RECIPES PRINTABLE

Meat Pie Filling

Easy Meat Pie Filling

by David Russell

This is a quick and easy recipe that is guaranteed to stick to your ribs.

You can customize it to suit your family’s tastes.

•1 lb ground beef (or pork, chicken, veal, turkey)
•2 TB olive oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 can (157ml/5.5oz) tomato paste
•1/4 cup Worcestershire sauce
•1/4 cup your favourite barbecue sauce
•1 cup beef broth (or chicken stock)
•1 cup frozen mixed vegetables
•1 tsp thyme
•salt and pepper to taste
•pie crust, mashed potatoes, or biscuit dough

In one pan, brown ground meat until cooked. Meanwhile, in another pan, sauté onion in olive oil over medium heat until clear. Add garlic and continue to sauté for a couple of minutes. Stir in tomato paste, mix well, and continue to cook. Drain the ground meat and add to the onions and garlic. Stir in Worcestershire sauce and barbecue sauce. Add broth, mixed vegetables, and thyme. Bring to a boil and then reduce to simmer, uncovered, until thickened, about 10 minutes. Season with salt and pepper to taste.

Now that the filling is ready, you can transfer it to a pie dish or individual ovenproof dishes. Top with mashed potatoes or a biscuit crust and bake at 350°F/176°C for about 30 minutes until the topping is cooked. If you are going to prepare the meat pie with a single or double pie crust or a puff pasty top, allow the filling to cool to room temperature first to avoid a soggy crust. It’s fun to try this recipe with different crusts and toppings for variety.

You can also prepare the filling ahead and keep it in the refrigerator for up to two days or the freezer for a couple of months. Consider making up a larger batch to stock your freezer.

Serves 6

RETURN TO THE RECIPES

PRINTABLE - MEAT PIE FILLING.pdf

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