Crustless Meat Pie
Crustless Meat Pie
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Crustless Meat Pie

1 H
1 H 25 MIN
8 to 10



  1. In a large non-stick skillet over high heat, brown the meat on all sides in the oil, about 15 minutes. Season with salt and pepper. Deglaze with the beer. Let simmer for 5 minutes.
  2. Meanwhile, in another large skillet, brown the bacon. Add the onions, carrots, potato and mushrooms. Cook until the vegetables begin to brown. Add oil, if needed. Deglaze with 1 cup (250 ml) of the broth.
  3. Add the vegetable mixture and the remaining broth (1 cup / 250 ml) to the beef. Cook over medium heat for 30 minutes or until the meat is tender. With a wooden spoon, lightly crush the potatoes and combine to thicken the sauce. Adjust the seasoning. Transfer to a 9-inch (23 cm) glass or ceramic pie plate. Freeze at this stage, if desired.
  4. With the rack in the middle position, preheat the oven to 400°F (200°C).
  5. In a food processor, chop the bread pieces. Add the melted butter and pulse to combine. Cover the meat with the bread crumbs and press lightly. Place the meat pie on a baking sheet.
  6. Bake for 35 minutes or until the bread crumbs are golden brown.

Good with...


  1. very good pie but it was a little dry next time will add more liquid and it should be great will let you know regards Betty

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