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Superlative Meat Pie https://www.metro.ca/userfiles/image/recipes/pate-viande-supreme-5448.jpg PT25M PT1H00M PT1H25M
Preheat oven to 375°F (190°C).Heat oil in a large skillet over medium-high heat.Brown ground beef and onion for 8 - 10 minutes. Add pork or second quantity of ground beef. Pour off excess fat.Stir in flour.Stir in chili sauce, beef broth, Worcestershire sauce, savory, thyme, cloves, cinnamon and bay leaf.Simmer, stirring occasionally, for 5 minutes or until mixture thickens.Remove skillet from heat. Remove bay leaf, and add carrots and peas. Set aside.Cook potatoes in a large pot of boiling salted water until tender when tested with a fork. Drain and mash roughly.Whip potatoes with an electric mixer, gradually adding butter and cream in a thin stream, until smooth. Season.Fill deep-dish crust with meat mixture. Cover with whipped potatoes. Swirl into peaks with the back of a spoon. Set on a baking sheet and bake on the bottom rack for 45 minutes.
6
4 21 5 2
1 tsp. (5 mL) extra virgin olive oil 1 lb (450 g) lean ground beef 1/2 lb (225 g) lean ground pork or beef 1 onion, diced 1 Tbsp. (15 mL) all-purpose flour 3/4 cup (190 mL) chili sauce 1/2 cup (125 mL) beef broth 1 Tbsp. (15 mL) Worcestershire sauce 1 tsp. (5 mL) dried savory 1 tsp. (5 mL) dried thyme cloves cinnamon 1 bay leaf 1 cup (250 mL) carrot, grated into threads 1 cup (250 mL) frozen peas 3 medium Yukon Gold or Russet potato, peeled and cubed 1/2 cup (125 mL) half and half 2 Tbsp. (30 mL) butter, melted 1 tsp. (5 mL) salt 1 c. à thé (5 mL) pepper 1 frozen 9 in. (23 cm) deep-dish crust, thawed
Superlative Meat Pie

Superlative Meat Pie

Rate this recipe
21 Votes
6
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 tsp.
    (5 mL)
    extra virgin olive oil
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    3 L SELECTED VARIETIES


  • 1 lb
    (450 g)
    lean ground beef
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    VALUE PACK 11.99/kg


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    226 g


  • 1/2 lb
    (225 g)
    lean ground pork or beef
  • 1
    onion, diced
  • 1 Tbsp.
    (15 mL)
    all-purpose flour
  • 3/4 cup
    (190 mL)
    chili sauce
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    STAGG CHILI

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  • 1/2 cup
    (125 mL)
    beef broth
  • 1 Tbsp.
    (15 mL)
    Worcestershire sauce
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  • 1 tsp.
    (5 mL)
    dried savory
  • 1 tsp.
    (5 mL)
    dried thyme

  • cloves

  • cinnamon
  • 1
    bay leaf
  • 1 cup
    (250 mL)
    carrot, grated into threads
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    ORGANIC BABY PEELED CARROTS

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  • 1 cup
    (250 mL)
    frozen peas
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  • 3
    medium Yukon Gold or Russet potato, peeled and cubed
  • 1/2 cup
    (125 mL)
    half and half
  • 2 Tbsp.
    (30 mL)
    butter, melted
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  • 1 tsp.
    (5 mL)
    salt
  • 1 c. à thé
    (5 mL)
    pepper
  • 1
    frozen 9 in. (23 cm) deep-dish crust, thawed
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Heat oil in a large skillet over medium-high heat.

Brown ground beef and onion for 8 - 10 minutes. Add pork or second quantity of ground beef. Pour off excess fat.

Stir in flour.

Stir in chili sauce, beef broth, Worcestershire sauce, savory, thyme, cloves, cinnamon and bay leaf.

Simmer, stirring occasionally, for 5 minutes or until mixture thickens.

Remove skillet from heat. Remove bay leaf, and add carrots and peas. Set aside.

Cook potatoes in a large pot of boiling salted water until tender when tested with a fork. Drain and mash roughly.

Whip potatoes with an electric mixer, gradually adding butter and cream in a thin stream, until smooth. Season.

Fill deep-dish crust with meat mixture. Cover with whipped potatoes. Swirl into peaks with the back of a spoon. Set on a baking sheet and bake on the bottom rack for 45 minutes.

Source : Heinz

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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