Italian Meat Pie

I was given this recipe by a dear, dear friend in Missouri.  I lived there for a couple years, during which time I met and fell in love with my wonderful husband (more on that later).  It is a hearty meat dish with a bit of Italian flair (hence, the name), and it is a winner in all crowds.

Okay, maybe not vegetarian crowds.

The original recipe calls for a pie crust that you have to roll out.  However, when I make quiches or this recipe, I take the lazy route and make Kay’s Pat-in-the-Pan Pie crust which is every bit as good and way less work.

It also calls for a package of spaghetti seasoning mix… but I don’t generally have that in my house.  What I do have is fresh oregano and rosemary and an array of other dried herbs, so I improvised!

Here is my take on Mrs. Velma’s Italian Meat Pie.

Italian Meat Pie

Prepare Kay’s Pat-in-the-Pan pie crust and set aside.

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In a skillet over medium-high heat, brown together 1 lb. ground beef, 1 small minced onion (about 1/2 – 3/4 C.), 1 tsp. minced garlic, and several (5 or 6) dashes of Worcestershire sauce.  Drain off any grease.

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(We use all of our own home-raised, grass fat, natural beef.. so I never have to drain fat off of any meat.  It is wonderful.)

In a medium bowl, whisk together 1 (7 oz) can of tomato paste, 3/4 C. water, 1 tsp. each rosemary, basil, oregano, and parsley (fresh if you have it, dried if you don’t!), 1/2 tsp. salt, and 1/4 tsp. pepper.

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Pour sauce over meat mixture in skillet, stir together and cover to let simmer over low heat for 10 minutes.

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In pie plate, sprinkle 1/6 C. parmesan cheese, half of the meat mixture, 3/4 C. shredded mozzarella cheese.  Repeat layers.

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Bake at 400 degrees for 15-20 minutes, or until cheese is lightly golden and bubbly.

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Italian Meat Pie

Pie crust for single crust pie

1 lb. ground beef

1 small onion, minced

1 clove garlic, minced

Worcestershire sauce

1 (7 oz) jar tomato paste

3/4 C. water

1 tsp. rosemary

1 tsp. basil

1 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper.

1/3 C. parmesan cheese

1 1/2 C. mozzarella cheese

Line a deep pie plate with crust and set aside.  3/4 C.), 1 tsp. minced garlic, and several (5 or 6) dashes of Worcestershire sauce.  Drain off any grease.

In a medium bowl, whisk together 1 (7 oz) can of tomato paste, 3/4 C. water, 1 tsp. each rosemary, basil, oregano, and parsley (fresh if you have it, dried if you don’t!), 1/2 tsp. salt, and 1/4 tsp. pepper.

Pour sauce over meat mixture in skillet, stir together and cover to let simmer over low heat for 10 minutes.

In pie plate, layer half of the parmesan cheese, half of the meat mixture, and half of the shredded mozzarella cheese.  Repeat with remaining ingredients.

Bake at 400 degrees for 15-20 minutes, or until cheese is lightly golden and bubbly.

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