Ground Beef Smoke Sausage Pie Rece

I grew up on those little pot pies in the ruby box. We stuck them in the oven for around an hour and when they came out they were perfectly crimped around the edges, bubbling through the summit, and shiny as a tiptop sitting in their little tin can-foiled pie holders.

And they tasted similar a chicken stew yous-know-what tempest.

That chemical aftertaste is seriously ingrained in my psyche. So information technology comes as no surprise that I haven't eaten a pot pie in approximately ten years. But when our now ten-month-one-time girl was built-in a sweet friend brought over a homemade potpie. The chaff was made with whole grain flour and home-rendered lard from a pig they had grown themselves. The filling was rich and savory and in that location was no aftertaste.

It was such a comforting, nourishing mail service-baby meal and we devoured the whole pie in a meal and a half. So I wanted to recreate it using a simple filling: ground beef, a flake of pork sausage, and the nuts of a good mirepoix and gravy.

Between the stock, vegetables, good meat, and lard y'all are creating a pan of nourishing warmth that volition go a whole lot further than filling bellies. You are creating sweet, warm memories of a meat-filled pie that maybe anytime your own children will recreate for a neighbor who is in need of nourishment.

Print Recipe

Footing Beef and Sausage Pot Pie

Course: Main Form

Serves: viii

Ingredients

1 recipe pie crust (acme and bottom)
1 ^one⁄₂ medium onions diced
three carrots diced
3 celery stalks diced
ii tablespoons butter
¹⁄₂ pound breakfast sausage
1 ¹⁄₂ pounds ground beefiness
1 ¹⁄_two cups stock (beefiness, chicken, or turkey)
4 tablespoons flour
¹⁄_ii teaspoon crushed dry rosemary
¹⁄₂ teaspoon stale sage
¹⁄₂ teaspoon stale thyme
salt and pepper to gustatory modality

Directions

Preheat oven to 400 degrees.
Ready pie filling by combining butter, onion, celery, and carrots in a medium skillet. Saute over medium rut with a bit of table salt and pepper until they begin to soften, about 5 minutes. Crumble in sausage and ground beef and go on cooking over medium heat until cooked through.
In a pint jar combine stock and 4 tablespoons flour. Put chapeau on jar and milkshake vigorously. Slowly add together to cooking meat-vegetable mixture, stirring with a wooden spoon to combine well. Stir in rosemary, sage, and thyme, and season with salt and pepper. Go along simmering, stirring frequently, until gravy has thickened up to your liking. Turn off the heat, taste, and season with additional table salt and pepper (and herbs if desired) until the flavor is to your liking.
Go out a 10″ cast-iron skillet that is seasoned well. Roll out your pie chaff on a flat surface that has been floured until it is wide enough to have a two″ overhang over your skillet. Advisedly move pie crust to pan. If it falls apart, no worries. Simply press the dough together at any breaking points and spread it out evenly with your finger tips until the crust comes all the way up the sides of the pan.
Advisedly motion filling from skillet to pie crust. Ringlet out 2d crust until information technology is just wide enough to cover pie. Crimp edges together with your fingers to create a seal and cut a couple of slits in top of chaff to permit steam to escape.
Identify in the 400 caste oven on everyman rack and bake thirty minutes, or until crust is cooked through and filling is bubbles. Permit stand at least five minutes before serving.

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