GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- 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 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
PORK WITH CARROTS AND SNOW PEAS
Make and share this Pork With Carrots and Snow Peas recipe from Food.com.
Provided by cuisinebymae
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a skillet. Slice chops horizontally into thirds. Sprinkle with salt and pepper and fry in oil on medium high heat until browned on both sides, 2-3 minutes per side. Remove from pan. Set aside.
- Add carrots and snow peas to pan. Cook, stirring, one minute.
- Combine broth, flour and lemon juice. Add to carrots in skillet. Cook, stirring, 1 minute, or until liquid is slightly thickened. Return pork to pan. Heat through.
Nutrition Facts : Calories 374.1, Fat 17.8, SaturatedFat 5.2, Cholesterol 124, Sodium 243.3, Carbohydrate 8.5, Fiber 2.4, Sugar 4, Protein 42.5
PORK STEAK W/ROASTED POTATOES AND CARROTS
One of my husband's favorite meals. l love that you can throw it together pretty quickly. It smells wonderful while baking in the oven.
Provided by Jill L. Margaritta
Categories < 4 Hours
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut off most of the excessive fat on the edge of the pork steaks.
- Season both sides of the pork steak with salt, pepper, garlic powder and Lawry's Seasoning Salt.
- Melt 1tbs butter in a fry pan.
- Over medium to medium high heat, brown both sides of the pork steaks.
- About 3 minutes on each side.
- Grease a large roaster.
- Put the onion and celery on the bottom of the roaser.
- Sprinkle the chicken boullion on the bottom of the roaster.
- Add the water.
- Put the pork steaks in a single layer on top of the onions and the celery.
- Put the carrots along the edges of the pan.
- Put the potaoes in also.
- Salt and pepper the potatoes.
- Bake in a 300 degree oven for 2 1/2 hours; covered.
- After an hour use a baster to get some juice from the bottom of the pan. Squeeze some of this juice over the potatoes and carrots.
- I like to do this every hour.
- It gives the potatoes and carrots some of that extra great flavor from the pan drippings.
- Do the following for the gravy.
- At the end of the 2 1/2 hours, pour about a 1/4 cup of the drippings from the roaster in a saucepan. Add the dry gravy mix and 2 cups of water. Season with salt and pepper. Bring to a boil, mixing often. Stir until thckened.
- Serve and enjoy!
Nutrition Facts : Calories 433.7, Fat 7.2, SaturatedFat 2.4, Cholesterol 66.8, Sodium 405.6, Carbohydrate 63.8, Fiber 9.2, Sugar 6.4, Protein 28.9
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