Ground Beef Country Pie (Makes 2, Freezer-Friendly)
This Ground Beef Country Pie really surprised me. I made a slight change to the original recipe, and this was a big hit!
Equipment
9-inch pie dish (x2)
Large mixing bowl
Box grater
Rolling Pin
Small saucepan
Pastry brush (optional, for egg wash)
Instant-read thermometer
Ingredients
For the filling
- 2 packages refrigerated pie crust - each package contains 2 rounds, 4 rounds total (or 2 batches homemade double-crust pastry dough)
- 2 cups yellow potatoes - shredded, about 280g
1 cup carrots - grated, about 110g
1 ¼ cups celery - thinly sliced, about 150g
¼ cup white onion - chopped, about 40g
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried oregano - for filling
¼ teaspoon ground black pepper
1 ½ lb ground beef (minced beef) - lean ; 90/10 or leaner, about 680g
1 large egg yolk - optional, for glaze
For the mushroom sauce
1 can mushrooms - 4 oz / 113g, drained (reserve liquid)
2 tablespoons all purpose flour (plain flour Australia and UK) - plain flour in Australia and UK
2 tablespoons olive oil- 1 teaspoon beef bouillon granules
- ½ teaspoon dried oregano - for mushroom sauce
Instructions
Assemble the pies
- Unroll your 4 pastry rounds. On a lightly floured surface, roll each round to fit a 9-inch (23cm) pie dish with about 1 inch of overhang. Line two pie dishes with one pastry round each, pressing gently into the bottom and sides.2 packages refrigerated pie crust
- In a large bowl, mix the potatoes, celery, carrots, onion, Worcestershire sauce, salt, pepper, oregano, and ground beef until evenly combined.2 cups yellow potatoes, 1 cup carrots, 1 1/4 cups celery, 1/4 cup white onion, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1 teaspoon dried oregano, 1/4 teaspoon ground black pepper, 1 1/2 lb ground beef (minced beef)
- Divide the filling mixture evenly between the two lined pie pans, pressing down gently to level. Top each with the remaining pastry rounds. Fold the overhanging edges under and crimp to seal. Cut 4-5 small steam slits in the top of each pie. If baking immediately, place on the centre oven rack and bake at 375°F / 190°C (170°C fan-forced) for 70 minutes, or until the top is golden brown, the edges are bubbling, and an instant-read thermometer inserted through a steam slit reads 160°F / 71°C.2 packages refrigerated pie crust
- Optional: In a small bowl, whisk 1 egg yolk with 1 teaspoon of water. Brush the egg wash over the top crust of each pie using a pastry brush for a golden, glossy finish.1 large egg yolk
Make the mushroom sauce
- Drain the mushrooms (reserve liquid) and add water to measure 1 cup (240ml). Set aside.1 can mushrooms
- In a small saucepan, heat the olive oil over medium heat. Add the drained mushrooms, 1/2 teaspoon dried oregano, and flour. Stir constantly until the mixture is bubbly, about 2 minutes. Remove from heat and stir in the beef bouillon granules and reserved mushroom liquid (topped up with water to make 1 cup / 240ml). Return to heat and bring to a boil, stirring constantly. Cook for 1 minute until thickened. Set aside and reheat when the pie is ready to serve.1 can mushrooms, 2 tablespoons all purpose flour (plain flour Australia and UK), 2 tablespoons olive oil, 1 teaspoon beef bouillon granules, 1/2 teaspoon dried oregano
Freezing and baking from frozen
- To freeze for later: Let pies cool to room temperature if par-baked, or freeze unbaked pies directly. Place pies on a flat surface in the freezer until firm (about 2-3 hours). Transfer to labelled 2 1/2-gallon freezer bags. Freeze the mushroom sauce in a small airtight container alongside the pies. Keeps for up to 3 months.
- To bake from frozen: Remove pie from freezer 30 minutes before baking. Bake at 375°F / 190°C (170°C fan-forced) for 70 minutes, or until the top is golden brown and an instant-read thermometer inserted through a steam slit reads 160°F / 71°C. Serve sliced with the warmed mushroom sauce.
Notes
Storage: Baked pie keeps in the fridge for up to 3 days. Reheat at 325°F / 165°C loosely covered with foil for about 20 minutes.
Freezer: Flash-freeze unbaked assembled pies on a flat surface until firm, then transfer to labelled 2½-gallon freezer bags. Freeze mushroom sauce separately. Keeps for up to 3 months.
Make-Ahead: Assemble unbaked pie and refrigerate for up to 24 hours before baking — no time adjustment needed.
Substitutions: Swap celery for diced parsnip or turnip for a sweeter root vegetable flavour. Fresh mushrooms (sliced and sautéed) can replace the canned mushrooms for a deeper taste.
Pro Tip: Use the large holes of a box grater for the potato and the fine holes for the carrot — this gives the filling two distinct textures that cook at the same rate inside the sealed crust.
Nutrition
Serving: 1servingCalories: 505kcalCarbohydrates: 46gProtein: 17gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 52mgSodium: 674mgPotassium: 511mgFiber: 4gSugar: 2gVitamin A: 1858IUVitamin C: 8mgCalcium: 44mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
