MEAT PIES
You’ll Need:
2 Pie Crusts*
1 lbs. ground beef (I used sirloin)
1 shallot, diced
1 package of mushrooms, finely chopped
1 cup of petite frozen peas

Slurry:
1 to 1 1/2 cup beef stock
1 low-sodium beef bouillon
1/4th c. cornstarch or flour

Seasoning:
Pinch of Kosher salt
pepper (to taste)
Garlic powder (I probably used a solid teaspoon or so)
Onion powder (1/4th or 1/2 tsp)

Pie Crust – You can use whatever you like, be it your own or store bought. I have yet to master the puzzle that is pie crust so I am sticking with Trader Joe pie crust at the moment. Get them thawed out and unrolled before you begin cooking.

Preheat oven to 375-400F (depending on how hot your oven runs)

In a large skillet, get your meat on its way to browning. Add some garlic & onion powder as it gets going. Chuck in your diced shallot and finely chopped mushrooms. When your meat is done or close to being done, drain the fat from your pan and return to the lowest heat possible as you prepare your slurry.

In a small-medium mixing bowl (hey, I don’t know what size bowls you have lying around your kitchen) combine your stock and bouillon, then slowly whisking in your cornstarch or flour. When everything is well whisked, pour it into the skillet, give it a good mix and then take a second to add the petite peas. Incorporate everything together until the sauce thickens, bringing mixture no higher than a low simmer. When the gravy is to the thickness of your liking, remove from heat. Season with salt, pepper or whatever the hell you want, it’s your freaking pie filling.

Place parchment paper on a baking/cookie sheet.
Now, here is where you cut out two circles in the size of your choice from the dough. I can’t cut even to save my life, so I took a bowl, flipped it face down atop the dough and cut out circles.

Place one circle on the parchment paper and fill its center with the beef mixture. Be sure to leave enough room around the edges to fold it up! Take the top circle of dough and place on top of the mixture like a sandwich, but pinch together the ends like a calzone. Fold them upward for a nice effect.
Using a sharp, pointy knife (or fork tings if you’re super fancy) make some slits in the center.
Brush the top with a beaten egg for the most awesome golden brown crust you ever did see. Seriously, it will impress the shit out of the ladies.

Repeat this dough, fill, dough, pinch, slit, egg process until all of your dough and/or mixture is used.
Stick it into the oven and bake until you have yourself an impressive golden brown crust – about 30-40 minutes.
Dig in straight away – but this is a great recipe for next day lunches, so don’t be afraid to make a big batch.

Notes:
- Due to inadequate public schooling and general lack of being able to grasp basic geometry, my first batch of pies were a little on the too-large-for-a-single-portion side (or, as most Americans would say, “Just right!”), but I was able to use the leftover dough to make a more manageable, realistic meat pie (pictured above).
- Unless you’re well versed in the ways of the meat pie, it’s going to be trial and error to get that meat to gravy ratio. Both Steffie and I love gravy but I was too scared of the dough becoming soggy and sloppy before I even got it into the oven so our gravy was just a wee scarce. That was the only critique I could give this otherwise genius recipe.
- You can totally veggie this by omitting the meat and replacing it with roasted vegetables, lentils or a meat substitute of your liking.