Due to their sensitive, juicy, and delicate finish, giant bay scallops make a terrific sous-vide contender. A spectacular dinner can be created by serving with an airy espuma soy ginger sauce.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- 3 tablespoons margarine
- ½ cup chopped onion
- 1 potato, diced
- ⅓ cup all-purpose flour
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 ¼ cups beef broth
- 1 carrot, chopped
- 1 cup frozen green peas
- 2 cups cubed cooked or leftover beef
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts
| Calories | 757 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 6 g |
| Protein | 36 g |
| Saturated Fat | 14 g |
| Sodium | 697 mg |
| Sugars | 4 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
EXCELLENT! Reminded me of the beef pies my grandma made. The only thing I did differently is I added a bottom crust. This recipe is a keeper!
I made this it was really good, I think it needed a little salt, and my potatoes were not cooked enough , I think next time I make this I will cook it about 45 minutes. Overall it was really good , I also used frozen carrots and peas . Really tasty and plan on making it again!!
Delicious
This was amazing! My entire family loved it. It is definitely on the “make again” list!
This is a great recipe that is very forgiving and can be adapted so many ways. I’ve used chicken, Poe
I will most certainly make this pie again. it was one of the best savory pies I have ever eaten and my whole family loved it! I switched out the top crust for a nine-inch frozen pie crust and that held the pie together a bit better. fantastic warm and evan better cold, the day after.
Delicious and simple! I used dried minced onion instead of fresh, and ground beef. I cooked the potatoes and onion for a little longer to make sure it would be tender, which added nice flavor to the potatoes. Even my very picky eater liked it!
I made it in single serve corning ware dishes using left over prime rib and fresh garlic…. Super delicious
I didn’t change a thing! It was great as is. My husband pretty much licked the plate clean!
Easy & Excellent. I used leftover Lamb & red skin potatoes (skins left on). Everyone loved it,,
Good recipe. Followed directions. Would recommend boiling potatoes before adding to onions and butter. They were hard and not cooked Flavor and seasoning was good
I made this with leftover pork tenderloin and it turned out great. Will definitely make it again!
My first meat pie turned out great thanks to this recipe! I used left over deer pot roast because that’s what I was trying to use up. It was a wonderful and tasty way to “morph” our leftovers. Thank you!!
This was my first time making meat pie. This was awesome!!! As others, I did make changes to suit my families tastes. For those who felt it needed more spices, how about tasting the product, then add to your liking. Thank you for submitting. As all of my 3 men said, “put this on rotation please”.
Turned out awesome! I add some corn just to sweeten it up a bit and it is delicious!
Made this a little simpler…ground beef,onion,Worcestershire sauce,potato,garlic and a bag of mixed vegetables into pie crust.Bake for 45 min. at 375…..awesome!
This was great.I had some stew beef in the freezer and marinated it with The Best Ever Beef Marinade (on this site)for 3 hours.When making the pie I drained the marinade off of the meat and browned with no need for margerine.Removed the meat to a plate and resumed the pie recipe as written omitting the garlic due to the marinade.OMG,the combine of flavors were awesome!Next time chicken 🙂
I used ground beef because that’s all I had for beef. Added a little bit more beef broth and added some spice. family loved it
This was super yummy, hearty winter pie! I’ve made it more than once and it is always a hit!
Loved this, though I ended up changing over half the recipe. I used this one as a starting point/inspiration since I’d never cooked a meat pie before and decided I wanted to, after I realized I had all the right leftovers. I subbed chicken for beef (I had most of a leftover rotisserie chicken.) subbed Chicken broth for beef broth. (’cause, chicken) Subbed butter for margarine (seriously? margarine is gross. Who still uses that ??) Also, since I’d used a low sodium broth, I went ahead and added in some celery salt to help offset the flavor. Also, some fresh parsley, ’cause I had it. I used all the same veggies as per the recipe, but I also dumped in a bunch of leftover steamed veggies (mix of carrots, broccoli, califlower, yellow squash) and some leftover mushrooms in a broth. Added in more chicken broth than it called for, along with all the liquid from the mushroom broth, and let the whole thing simmer a lot longer. Also used far less flour than called for, since I’d let a lot of the liquid evaporate off. All in all, it was super tasty! A big hit too, with le husband. I am planning to cook a leg of lamb next week, so I may try a lamb pie with the leftovers. Will also try the dough from scratch rather than pre-made dough. Edit: Oh yeah, I also omitted pepper and added ground mustard seed. Also used fresh garlic instead of garlic powder. Lol, forget it… I pretty much ended up changing the entire thing. lolol. Still, super yummy though. 🙂
I love this recipe! I have made it twice, both times using a sweet potato in place of a regular potato. It fills you up without making you feel bloated. I also used lamb meat the second time, which was good. You can throw in other veggies too, like broccoli and corn. YUM!