Ingredients1 h 40 m servings 530
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
- Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
- Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
- Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
- Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
- Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
- Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.
- Cook's Note
- I use a Pyrex® dish and bake it with the convection setting of my oven. If you use a convection oven, lower the baking temperature to 300 degrees F (150 degrees C). Tent the pie with a sheet of aluminum foil for the duration of the baking time. Remove the foil during the last 5 to 10 minutes of baking to brown the crust.
- Editor's Note
- To make this dish ahead of time, allow the filling to cool before assembling the pie. Refrigerate before baking, or freeze it, well-wrapped in aluminum foil. Store up to 1 month. Thaw before baking, or increase the baking time by about an hour.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 530 calories; 35 31.4 22.2 86 491 Full nutrition
ReviewsRead all reviews 31
I doubled this recipe for about 20 people and it was a huge hit. A few notes: Pillsbury brand puff pastry (the only kind available in my local grocery store) only has 2 sheets per box and doe...
This was very good! I didn't have the salt-free seasoning blend, so I omitted it. I also used lean beef and pork, and reduced-fat cheese. I was surprised that the pastry sheets that I bought ...
We made a slightly modified version. My picky father loved this. He usually eats sparingly, but this he had 3 servings of LOL. My son and I loved it too.
My fiance had been asking for a meat pie for dinner for a couple weeks, so I finally decided on this one. I read the reviews before I made it for suggestions and that really helped. The puff pas...
This recipe is really good! Instead of boullion cubes I used beef stock, that was the only change I made and we really liked it. Definitely making this again.
Really like this take on a meat pie.............quite different than most. I find that it is better just to line the sides of the baking dish with the puff pastry and that way no chance of th...
Super recipe, and exceeded our expectations! Rather than using puff pastry, used Pillsbury Refrigerated Pie Crust for the bottom crust and Pillsbury Crescent Dinner Rolls for the top crust. A gr...