English Cheddar Meat Pie
From a random magazine
clipping in Mom’s kitchen…delicious find! (adapted by Mom too)
Yield: 8 servings
2 lbs. ground beef or turkey
2 carrots, cut into ¼” cubes
1 large onion, cut into ¼” cubes
2 stalks celery, cut into ¼” cubes
1 clove garlic
1 large baked potato, peeled and cut into ¼” cubes
½ c. apple juice
5 green onions, diced
8 ounces sharp cheddar cheese, shredded
Salt and pepper
2 pie crust dough rounds (like the Pillsbury 2-pack)
1 egg yolk, beaten with 1 TB water
Preheat oven to 375. In a skillet, combine meat, carrots,
onion, celery, garlic and potato and cook, breaking up the meat, over medium
high heat. Cook until beef is cooked through and some liquid has evaporated
(about 15 mins). Lower heat to medium, add apple juice and green onions, and cook for 10 mins.
Add the cheese, 2 tsp. salt and ½ tsp pepper. Let cool.
On a floured surface, roll 1 pie crust dough into a 12-inch
round and place in a 10 inch skillet or deep pie plate. Roll the second pie
crust dough into an 11 inch round.
Transfer the meat mixture into the baking dish, making sure some liquid
transfers as well, but not too much. Lightly brush the edge of the crust with
some of the egg wash, then place the second pie crust dough on top. Press the
edges to seal and trim to a ½” edge.
Place the pie on a baking sheet. Brush the top with more of
the egg wash and cut an “X” into the top of the pastry. Sprinkle the top with 1
tsp. salt and ½ tsp. pepper. Bake for 45 mins, tenting with foil if the crust
browns too quickly. Transfer to a rack to cool for 15 minutes. Cut like a pie
and serve warm.
