Meat and Potato Pie with Homemade Gravy

Meat and Potato Pie with Homemade Gravy

Meat and Potato Pie with Homemade Gravy

Meat pie is very big in my culture. Every region of Quebec has their own version of this awesome dish and in my family, we have meat pies almost exclusively during Christmas time (a tradition that I am changing in our house, since I make them all year round). But to me, Christmas would not be Christmas without meat pie.

Meat and Potato Pie with Homemade Gravy

Like I said, there are so many variations of meat pie, from the meat you choose, (beef cubes, ground beef, ground pork, ground turkey) with or without potatoes, the spices used in the dish, and some even add pasta noodles to their meat pies.


Meat and Potato Pie with Homemade Gravy

I’m always looking for different ways of making them and changing the flavour. A good meat pie must have an awesome crust. Some use lard to make the pie crust, but I prefer by far using butter for that awesome buttery taste.

Meat and Potato Pie with Homemade Gravy

This meat pie is packed with flavour, with beef, potatoes, carrots, celery and mushrooms. I chose to make this one with a crust on top only, that way I am sure to avoid the dreadful soggy bottom crust. I love to serve this meat pie with a nice rich brown gravy (super easy to make). You can serve this with a salad or a side of green bean casserole. I prefer eating this on its own since it already has a lot of veggies and flavour.

Meat and Potato Pie with Homemade Gravy

Meat and Potato Pie with Homemade Gravy
 
Author:
Recipe type: Main dish
Serves: 6-8
Prep time:
Cook time:
Total time:
 
Ingredients
  • For the pastry crust:
  • 1 1/2 cups of flour
  • 1/2 cup of cold butter (in cubes)
  • 3 tbsp of icy water
  • For the filling:
  • 2 pounds of ground beef
  • 1 tbsp of flour
  • 2 celery stocks (diced)
  • 2 carrots (diced)
  • 2 medium potatoes (diced)
  • 1 large onion (diced)
  • 2 cloves of garlic (minced)
  • 1 cup of sliced mushrooms
  • 1 cup of beef broth
  • 1/4 tsp of nutmeg
  • 1/4 tsp of dry thym
  • 1 bay leaf
  • 1 tbsp of freshly chopped or dry parsley
  • Salt and pepper to taste
  • 2 tbsp of Worcestershire sauce
  • 1 tbsp of Dijon mustard
  • For the gravy:
  • 2 tbsp of butter
  • 2 tbsp of flour
  • 2 cups of beef broth
  • 1 tsp of Worcestershire sauce
  • 1 tbsp of ketchup
  • 1 tsp of dry parsley
  • 1/2 tsp of garlic powder
  • Salt and pepper to taste
Directions
  1. For the pastry:
  2. In a food processor, pulse the cold butter with the flour until you have a fine crumbed texture. Add in the cold water and pulse until the dough sticks together. Wrap the dough in plastic wrap and chill for 1 hour in the fridge.
  3. For the filling:
  4. In a large pan, cook the beef until no pink remains (about 8 minutes)
  5. Add in all the veggies and cook for about 5 minutes.
  6. Sprinkle in the flour and mix well.
  7. Add in the beef broth, nutmeg, dry thym,the bay leaf, the freshly chopped or dry parsley and the 2 tbsp of Worcestershire sauce.
  8. Salt and pepper to taste.
  9. Cover with a lid and cook for 10 minutes.
  10. Uncover and cook for another 10 minutes to let the liquid reduce.
  11. Add in the Dijon mustard, stir in to combine.
  12. Transfer the preparation into a large oven safe dish.
  13. Roll out the pastry and place over the entire dish.
  14. Make a hole in the center of the pastry to let the steam out.
  15. Pinch the pastry edges all around the dish.
  16. Brush the pastry with an egg wash (1 beaten egg with 1 tbsp of milk or water)
  17. Bake in a preheated oven at 400F for 45 minutes (or until the pastry is golden)
  18. For the gravy:
  19. In a sauce pan, melt the butter.
  20. Add in the flour and cook for about 5 minutes (careful not to burn the flour).
  21. With a whisk, incorporate the beef broth.
  22. Add in the Worcestershire sauce, ketchup, garlic powder, parsley.
  23. Salt and pepper to taste.
  24. Simmer for about 10 minutes.