British Pub Meat Pie

The great thing about this recipe is that the ingre­di­ents and steps list­ed here are just basic sug­ges­tions for how to assem­ble the pie. You can put just about any ingre­di­ents togeth­er and still wind up with a killer tasty pie.

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  • INGREDIENTS:
  • Pie crust: Pick up a pre­made one or use the Cthulhu’s Pie Crust From Scratch recipe; what­ev­er yanks ya crank
  • Veg­etable oil
  • 1 lb. peeled and cubed potatoes
  • 1 yel­low onion, chopped
  • 6 oz. sliced mushrooms
  • 1 can con­densed cream of mush­room soup
  • 1 leek, sliced
  • 2 cloves minced gar­lic
  • BEEF PIE!
  • 8 oz. chuck roast, cubed
  • 1 tsp. chopped chives
  • 1 tsp. chopped basil
  • 1 tbsp. chopped parsley
  • CHICKEN PIE!
  • 8 oz. chick­en breast, cubed
  • 1 tsp. chopped sage
  • 1 tsp. chopped tarragon
  • 1 tbsp. chopped parsley
  • VEGGIE PIE!
  • 8 oz. grat­ed sharp Cheddar
  • A lit­tle bit more potatoes
  • A lit­tle bit more leek
  • A lit­tle bit more onion

The great thing about this recipe is that the ingre­di­ents and steps list­ed here are just basic sug­ges­tion on how to assem­ble the pie. You can put just about any ingre­di­ents togeth­er and still wind up with a killer tasty pie.

There are a few essen­tials, though:

Essentials

  • Give the fill­ing as much time to cool as pos­si­ble before spoon­ing it into the pie crust. Hot ingre­di­ents will melt the fats in the crust and leave you with a sog­gy bot­tom. No one wants a sog­gy bottom!
  • Please notice that oth­er than the meat, the fill­ing is delib­er­ate­ly under­cooked. This will let the ingre­di­ents fin­ish cook­ing in the pie with­out get­ting too soft or mushy.
  • And final­ly: Even if you end up with mushy fill­ing or a sog­gy crust, it’s hard to ruin this recipe! A firmer crust and ingre­di­ents ele­vate your pie from great to real­ly great, so it’s gonna at least be great.

Directions

Boil the pota­toes for about 5 min­utes, until they’re just start­ing to soft­en. Drain and set aside.

Add veg­gie oil to a large skil­let. Gen­tly cook the sliced leek, onion and gar­lic; avoid brown­ing them.

If you have meat, add meat and mush­rooms and stir until the meat’s cooked through.

Add the pota­toes and cream of mush­room soup. Stir thor­ough­ly; salt and pep­per to taste.

If you’re adding grat­ed cheese, stir it in briefly before cool­ing the filling.

Remove the fill­ing from heat and let it cool thor­ough­ly. The cool­er the fill­ing is the bet­ter the crust will be. Which reminds me:

Crust

Grab some pre­made pas­try dough or pie crust, or make your own. Use the Cthulhu’s Pie Crust From Scratch recipe or what­ev­er you like.

When the crust is ready to go, pre­heat oven to 375° F. Put a cook­ing sheet under the pie in case the fill­ing bub­bles out.

Add herbs/other sea­son­ings to the cooled fill­ing and stir them in just before spoon­ing the fill­ing into the pie crust.

Top off the crust, pinch the bot­tom and top crusts togeth­er, and make fan­cy curly thingys around the edge.

Poke a few holes in the top and bake at 375° F. for 30–40 min­utes. If the crust is brown­ing too rapid­ly cov­er it with foil for a bit.