Mmm, Southern comfort food! I originally planned to make traditional Louisiana Natchitoches meat pies. Unfortunately, my bell peppers had spoiled and I only had ground beef. Needless to say, I improvised. Nonetheless, the end result was delicious!
You Will Need:
- 2 TBSP cooking oil of choice
- 1 1/2 lbs ground beef
- 1 yellow onion, diced
- 2 stalks celery, sliced
- 3 carrots, chopped
- 3 small white potatoes, diced
- 1 TBSP minced garlic
- 3 TBSP A1 sauce
- Salt and pepper to taste
- Cajun seasoning (optional)
- Pre-packaged pie crust*
- Heat oil in a medium to large skillet. Add all chopped vegetables, excluding garlic. Saute until vegetables are tender- potatoes will be slightly underdone.
- Add garlic and continue cooking. At this time, add ground beef. Cook through over medium-high heat, crumbling ground beef as it cooks.
- Add seasonings, including A1. Turn heat down to medium-low, allowing meat mix to continue simmering for approximately 20 minutes, stirring occasionally to prevent sticking. You may need to add a small amount of water or beef broth.
- Remove from heat. Allow the pie filling to cool completely. This takes 30 minutes to an hour.
- Roll out pie crust. Cut in half. Place each half of the pie crust on a greased cookie sheet.
- Scoop spoonfuls of the filling into the piecrust until it is approximately 2/3 full. Fold over the dough and press edges together to make a sort of dumpling or empanada. Repeat this for the following portions of pie crust.
- Bake at 350 degrees for 45 minutes, or until crust is golden brown. Serve alongside a green salad. Enjoy!
*NOTE- You can, of course, make your own pie crust. For convenience’s sake, I chose to use a pre-made crust. Many pre-made crusts contains allergens such as soy. Be sure to read the ingredients closely. I had good luck with a store brand that used canola oil in place of soy, making the crust allergen free. What a find!