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Savory Pastrie Meat Pie

Course Beef, Main Course
Servings 6 servings


  • 2 medium potatoes peeled and quartered
  • 1 pound ground beef
  • 3/4 cup sliced green onions
  • 1 large carrot finely chopped
  • 1 clove garlic minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon celery salt
  • Pinch ground cinnamon
  • 1/4 cup minced fresh parsley
  • 1/4 cup chili sauce
  • 1 inches Pastry for double-crust pie 9
  • 1 tablespoon Dijon mustard
  • 1 tablespoon milk


  • In a saucepan, cook potatoes in boiling water until tender; mash and set aside. Meanwhile, in a skillet, brown the beef; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in potatoes, parsley and chili sauce; remove from the heat. Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. Brush with milk. Bake at 450° F for 10 minutes. Reduce heat to 350° F. Bake 25 minutes longer or until golden brown.