This Ground Beef Country Pie really surprised me. I made a slight change to the original recipe, and this was a big hit!
The Humble Country Pie
There are many different types of pies in the world. Some are sweet, some are savory, and some are a combination of both. Today, we’re going to explore the origins of one of America’s favourite pies: the country pie. This pie is made with a variety of meats and vegetables, and is perfect for those who love comfort food!
The first mention of a “country pie” was in the early 1800s.
The recipe for country pie was likely brought over by British immigrants and based on the English Pie. At that time, pies were typically made with a variety of meats and vegetables, and were often served as a main course. The country pie was no exception. This type of pie became popular because it was affordable and filling. It was also easy to make, which made it perfect for busy families.
Today, country pies are still popular in America. They are often served at country fairs and festivals, and are a staple of comfort food. If you’re ever in the mood for a hearty country meal, be sure to try a country pie! You won’t be disappointed.
There are many variations of country pie, including chicken, beef, pork, and lamb. You can also find vegetarian and vegan versions of this pie.
Ground Beef Country Pie
Ingredients
- 2 cups potatoes - yellow potatoes, shredded
- 1 cup carrots - grated
- 1 ¼ cup celery - thinly sliced
- ¼ cup white onion - chopped
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 ½ pound ground beef (minced beef) - lean
- 1 can mushrooms - 4-ounce
- 2 tablespoons all purpose flour (plain flour Australia and UK)
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
Instructions
- Divide pastry into fourths. Lightly roll the dough out on a floured surface. Place over the pie dish, fitting in, and repeat with the other dough round.
- In a large bowl, mix the potatoes, celery, carrots, onion, Worcestershire sauce, salt, pepper, oregano and beef.
- Divide the mixture between the two pie pans. Top with the remaining two pie rounds. Seal and pinch the edges. Cut steam slits at the top of each pie.
- *Optional – Use a pastry brush to brush a whisked egg yolk on top for color and glaze effect.
- Drain the mushrooms (reserve liquid) and add water to measure 1 cup, set aside.
- In a small saucepan, cook the mushrooms and flour in oil until bubbly. Remove from the heat; stir in the bouillon and mushroom liquid. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with your pie.
- Flash freeze (freeze on a flat surface in the freezer) the pies until firm. Place in a 2 1/2 gallon freezer bag that has been labelled. Seal and Freeze. Place the mushroom sauce in a small container—label and freeze with pie.
- Remove from freezer 30 minutes before baking. Bake at 375°F for 70 minutes or until the top begins to brown and the middle is bubbling. Serve with the gravy.