Traditional Meat & Potato Pie

This old fashioned meat and potato pie is a comforting, economical dish that reheats well and is freezer friendly. The filling is made up of ground beef, mashed potatoes and onions, and is wrapped up with a homemade shortcrust pastry top and bottom.

         Homemade or store bought         pastry           ½ pound lean ground beef          1 large onion           3 lbs russet potatoes           ½ teaspoon salt          ¼ teaspoon pepper 

Place ground beef, onions and potatoes in a stockpot. Fill with water to just cover ingredients, and cook over medium heat until ground beef has been cooked through and potatoes are soft when you prick them with a fork.

Drain the water, reserving 2 cups. Use a potato masher and mash ingredients together, adding a bit of the reserved water at a time until mixture is moist, but not watery.  Season with salt and pepper.

Use homemade or store bought pastry.

On a floured surface roll out the larger pastry disc to ¼ inch thickness. Line pastry in the prepared pie dish.

Pour filling into the pie plate and brush milk/water mixture on the edge of the pastry.

Roll out other pastry disc to ¼ inch thickness, and cover the top of the pie with it.

Crimp the edges all around the pie to seal. Cut several vents into the top of pastry with scissors.  Whisk egg with water. Brush this all over pie crust.

Bake for 1 hour or until pie crust has nicely browned and filling is bubbling.