Ree Drummond’s Easy Weeknight Meat Pies

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These homemade meat pies are a delicious and comforting dish, perfect for a weeknight dinner or a potluck gathering. Inspired by Ree Drummond, the Pioneer Woman, this recipe is simple to follow and delivers a flaky crust filled with savory ground beef and vegetable goodness.

Ingredients:

Best Steak and Potato Pie Recipe - How to Make Steak and Potato Pie
Best Steak and Potato Pie Recipe – How to Make Steak and Potato Pie

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 (1/2 cup) cold unsalted butter, cubed
  • 1/2 cup ice water
  • 1 egg yolk, beaten with 1 tablespoon of water (egg wash)
  • For the Filling:
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (10.75-ounce) can condensed beef broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

  • Directions:

    1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
    2. Preheat the Oven: While the dough chills, preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.
    3. Brown the Beef: In a large skillet over medium heat, heat the olive oil. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
    4. Sauté the Vegetables: Add the chopped onion and minced garlic to the pan with the browned beef. Cook for 3-4 minutes, or until the onions are softened and translucent.
    5. Assemble the Filling: Stir in the diced tomatoes (undrained), condensed beef broth, frozen peas, frozen corn, Worcestershire sauce, dried thyme, salt, and black pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
    6. Assemble the Pies: On a lightly floured surface, roll out the chilled dough to a 1/4-inch thickness. Cut out circles using a biscuit cutter or a drinking glass. Spoon the hot filling into the center of each dough circle, leaving a 1-inch border around the edge.
    7. Seal and Bake: Fold the dough edges over the filling and crimp with a fork to seal. Brush the tops of the pies with the egg wash.
    8. Bake the pies in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
    9. Cool and Serve: Let the pies cool slightly before serving. Enjoy warm with your favorite side dishes!

    Nutrition Facts (per serving):

    Calories: 500 (approximately)

  • Fat: 25g
  • Saturated Fat: 12g
  • Cholesterol: 70mg
  • Sodium: 800mg (depending on the sodium content of your broth)
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 20g

  • Please note: This is an approximate nutritional breakdown and may vary depending on the specific ingredients you use.

    Conclusion

    These Pioneer Woman-inspired meat pies are sure to become a family favorite. They’re easy to make, packed with flavor, and perfect for a satisfying meal.

    Here are some Frequently Asked Questions (FAQs) about these Meat Pies:

    1. Can I use a different type of meat? Absolutely! You can substitute ground turkey, chicken, or even sausage for the ground beef in this recipe.
    2. Do I have to use frozen vegetables? No, you can use fresh vegetables instead of frozen peas and corn. Simply chop them to a similar size and cook them in the pan with the onions and garlic.