Best 5 Meat N Veggie Pie Recipes
Delight your taste buds with a hearty and flavorful Meat 'n' Veggie Pie, a classic dish that combines the goodness of succulent meat and an array of colorful vegetables, all encased in a golden, flaky crust. This savory pie is a perfect meal for any occasion, whether it's a cozy family dinner or a special gathering. With its irresistible aroma and tantalizing taste, it's sure to be a hit among meat lovers and vegetarians alike.
This versatile recipe offers a variety of options to suit your preferences. Choose from ground beef, chicken, or turkey as your protein base, and select your favorite vegetables to create a customized filling. From bell peppers and carrots to broccoli and mushrooms, the possibilities are endless. Experiment with different herbs and spices to create a unique flavor profile that reflects your taste.
The pie's flaky crust is a key element that adds texture and richness to the dish. You can either make your own crust from scratch using simple ingredients like flour, butter, and water, or opt for a pre-made crust to save time. Once the filling is prepared and the crust is ready, it's time to assemble the pie. Layer the filling evenly in the pie dish, top it with the crust, and brush it with an egg wash for a golden finish.
Bake the pie in a preheated oven until the crust is golden brown and the filling is bubbling hot. The enticing aroma of the pie baking in the oven will fill your kitchen and create an atmosphere of anticipation. As the pie cools slightly, prepare a selection of accompaniments to complement its flavors. Serve the Meat 'n' Veggie Pie with a side of fresh greens, creamy mashed potatoes, or a crisp salad. You can also offer a variety of sauces, such as tomato ketchup, brown gravy, or a tangy chutney, to enhance the taste experience.
This Meat 'n' Veggie Pie is not only delicious but also a versatile dish that can be enjoyed in different ways. Leftover pie can be refrigerated and reheated for a quick and satisfying meal. It's also a great option for potlucks and picnics, as it can be easily transported and served at room temperature. With its combination of hearty meat, colorful vegetables, and a flaky crust, this pie is a culinary delight that will satisfy even the most discerning palates. So gather your ingredients, preheat your oven, and embark on a culinary journey to create a memorable and delicious Meat 'n' Veggie Pie.
IMPOSSIBLY EASY VEGETABLE PIE
My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
FRENCH MEAT AND VEGETABLE PIE
Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar-after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. -Rita Winterberger, Huson, Montana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. Brown beef and pork together until no longer pink; drain. Combine onion, meat, potatoes, vegetables and seasonings. , On a lightly floured surface, roll one half of dough to a 1/8-in.- thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill crust with meat mixture. Place crust over filling; trim, seal and flute edges. Cut slits in top. If desired, brush with egg. , Bake until golden brown, 30-35 minutes.
Nutrition Facts : Calories 531 calories, Fat 32g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 724mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
VEGETABLE BEEF PIE
Like most country folks, I have busy days, so I depend on easy recipes that also taste great. This simple meat pie originally called for homemade crust, but I use purchased pastry to save time. - Valorie Hall Walker, Bradley, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts :
MEAT N' VEGGIE PIE
I developed this recipe because I love frozen meat pies so much and wanted to make my own. I used the Moms Souper Easy Pie Recipe from this site for the pasty. You can use whatever veggies you like or mix it up and make different kinds of meat pies. It is a very simple to make, freezes well and is a great meal for a brunch or a cold winters night.
Provided by AnitaLynn
Categories Vegetable
Time 1h30m
Yield 2 Pies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Make two pie crusts, using Moms Souper Easy Pie Recipe from this site or your own. I like to pre-cook the bottom shell for about 8 - 10 minute.
- Cook the minute steak flavor or spice as to your liking.
- Dice your veggies into small bite size pieces and add to a large bowl.
- Once the steak has cooled cut into small bite size pieces and add to the veggies.
- Prepare your gravy mix but only use 3/4 the amount of water for each package.
- Once cooled add to the mixture of veggies and meat. Mix well.
- Pour mixture evenly into the two pie shells, top with the crust, pinch edges and make a couple slits on the top.
- You can freeze them from here or cook in a 350 degree oven for approximately 1 hour. The vegetables cook during this process.
- Serving size is 4 - 6 per pie.
Nutrition Facts : Calories 164.4, Fat 6.7, SaturatedFat 2.6, Cholesterol 13.2, Sodium 395.2, Carbohydrate 20.4, Fiber 3.6, Sugar 4.9, Protein 6.9
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
Tips:
- To make the pie crust, use a pastry blender or two forks to cut the butter into the flour until it resembles coarse crumbs. Do not overmix, as this will make the crust tough.
- When adding the liquid to the flour mixture, do so gradually until the dough just comes together. Too much liquid will make the dough sticky and difficult to work with.
- If you don't have a pie plate, you can use a 9-inch round baking dish.
- To prevent the bottom of the pie from getting soggy, pre-bake the crust for 10-15 minutes before adding the filling.
- When cooking the meat and vegetables, be sure to season them well. This will add flavor to the pie.
- Let the pie cool for at least 15 minutes before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
This meat and veggie pie is a hearty and flavorful dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your pie with a flaky crust or a crispy one, or with more meat or more vegetables, this recipe is a great place to start. So next time you're looking for a delicious and satisfying meal, give this meat and veggie pie a try.
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