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How To make Southwest Meat Pie
6 bacon slices
1 pound lean ground beef
1 cup corn, canned
1/4 cup green bell peppers
finely chopped
1/4 cup onions :
finely chopped
1/4 cup cornmeal
1/2 teaspoon oregano
1 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon black pepper
8 ounces tomato sauce
1 large egg
1/4 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups cheddar cheese, shredded
1/4 cup sliced black olives
1/4 cup green chiles chopped
:
Pie crust: ----- 1 cup all-purpose flour
2 tablespoons cornmeal
1/3 cup bacon fat -- or shortening
1. Fry bacon until crisp; break into large pieces.
2. Chill 1/3 cup bacon drippings until firm to use for crust, or use
vegetable shortening instead. 3. Brown ground beef in large skillet, drain well. Stir in corn,
green pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper, tomato sauce and half the mild green chiles. Keep warm while preparing pie crust. 4. CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in
bacon drippings with two knives or pastry blender until mixture is the size of small peas. Sprinkle 3-4 tablespoons water over mixture; stir with fork until dough holds together. Form into a ball and flatten to 1/2 inch thick. Keep edges smooth. Roll out on a floured surface to a diameter 1-1/2 inch larger than inverted 9-inch pie plate. Fit into pie plate and fold edges to form a rim, then flute edges. 5. Place the ground beef mixture into pie crust. Bake in preheated
425-degree oven for 25 minutes. 6. Combine egg, milk, 1/2 teaspoon salt, dry mustard, Worcestershire
sauce, half the sliced olives, 2 tablespoons mild green chiles and shredded cheese. Spread on top of beef mixture. Top with bacon and remaining olives. Bake for 5 minutes or until cheese is melted and bubbly. Let stand 10 minutes before slicing.
How To make Southwest Meat Pie's Videos
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This Southwestern Chicken Pot Pie is Delicious and very easy and quick to prepare. A special blend of vegetables are seasoned and mixed with spicy chicken and Potato style gravy, then baked in a Puff Pastry Crust!
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Southwestern Skillet Pie
Southwestern Skillet Pie is an easy, quick, weeknight dinner idea! Use ground beef or turkey, add any veggies you’d like (diced zucchini or sweet potatoes would be a great addition!), and top with cheesy biscuits for a tasty skillet supper.
Southwestern Skillet Pie (adapted from Everyday Food magazine)
1 lb. ground turkey or beef
1-2 tsp. olive oil (if using turkey)
1 bell pepper, any color
4 cloves garlic
salt, pepper, cumin
1-15oz. can sweet corn
1-15 oz. can black beans
1-15 oz. can kidney beans
16-24 oz. salsa—mild, medium, or hot—whatever you like! (The original recipe calls for 16 oz., but if you want to use an entire 24 oz. jar it would be just fine!)
½ c. water
1 c. flour
3 Tbsp. cold butter, cubed
½-¾ c. milk
1 ½ tsp. baking soda
½ tsp. salt
8 oz. pepper jack cheese, grated
Optional toppings: Sour cream, hot sauce, cilantro
Preheat oven to 425*. Dice the bell pepper and garlic. Drain and rinse the corn, black beans, and kidney beans. In a large, oven-safe skillet, heat the olive oil over medium high heat. Add the ground turkey and bell pepper. Season with ½ tsp. salt, 1/8 tsp. black pepper, and ½ tsp. cumin (you can adjust these measurements to taste). Use a wooden spoon to break up the turkey. Cook until the meat is browned and the veggies have softened. Add the garlic for the last 30 seconds of cooking.
While the meat and veggies cook, make the biscuit dough. Whisk together the flour, baking soda, and salt. Add the cubed butter and mix together with your hands to incorporate (the flour should resemble pea-sized crumbles—if you press the mixture together between your fingers it should stay together and not be dry). Slowly pour in the ½ c. of milk and stir with a fork to combine. Add additional milk if the mixture is still too dry. Mix half of the grated pepper jack cheese into the biscuit dough.
Add the corn and beans to the skillet. Pour in the salsa and water. Stir to combine and simmer for a few minutes. Add half of the grated pepper jack cheese to the meat mixture. Stir to combine. Spoon dollops of the biscuit dough evenly over the surface of the meat and veggies. Bake at 425* for about 20 minutes, or until the biscuits are golden brown and cooked through. Serve and top with sour cream, hot sauce, cilantro…whatever sounds good to you! ENJOY!
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Cooking with Dalene-Southwest Sheppards Pie
Southwest Sheppards Pie
2.5 lbs Ground beef
½ Green bell pepper
½ Red bell pepper
1 medium Onion
1 T Garlic
1 whole Jalapeno
Pinch of Cayenne pepper
Salt and pepper to taste
1 can Diced tomatoes
1 cup Frozen corn kernels
8 Large Potatoes
¼ cup skim Milk
1 stick or 4oz Butter
1 boz 8 oz Philadelphia cream cheese
½ cup cilantro
2 T Worcestershire sauce
½ Cup Kraft shredded Mexican cheese
Salad
1 sliced tomato
1 sliced cucumber
1 sliced avocado
1 sliced red tomato
Drizzle of equal parts balsamic vinegar and extra virgin olive oil
Salt and pepper to taste
Directions
Prepare salads lice all ingredients and place on plate and drizzle with oil and vingar.
Shepherds Pie
Pre heat oven to 400 degrees fahrenheight.
Brown ground beef add salt pepper and worcestershire sauce.
Peel and cube potatoes. Add to pot of salted boiling water.
Dice peppers, onions and jalapenos, add to sauté pan. Saute for about 5 mins. Add roughly chopped jalapenos and cilantro to veggies.
Combine veggies with ground beef.
Start layering. First layer of mashed potatoes and then a layer of ground beef mixture and sprinkle shredded cheese. Layer twice, end with the mashed potatoes and sprinkle with remaining shredded cheese.
Bake in oven for 20 minutes
Serve with garlic bread
Southwestern Taco Pie
Great alternative to Taco Night!
1 lb. lean ground beef
1 pkg. taco seasoning
1/3 cup water
1 tbsp. oil
1 1/2 cup fresh diced red, green peppers, onion and seeded jalapeño
1 1/2 cup frozen corn
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp pepper
1/2 cup salsa
1 pkg. refrigerated pie crust (2 crust pie)
2 cups cheese
1. Preheat oven to 400 degrees F.
2. Brown and drain ground beef. Add seasonings and water. Simmer for 5 minutes.
3. Heat oil in pan. Sauté corn, peppers and onion until tender. Drain excess liquid. Add salsa and stir well.
4. Prepare refrigerated pie crust to package directions. Place in a 9-inch pie plate.
5. Sprinkle 1//2 cup shredded cheese evenly in bottom of crust. Then spoon in 1/2 of the beef mixture, followed by 1/2 of corn/vegetable and 1 cup of cheese. Repeat layers ending with cheese. Place second pie crust on top. Flute edges and make slits on top of crust.
6. Bake for 30 minutes. Place foil strips around pie crust 15 minutes into the baking time prevent over browning.
7 Let pie rest 5-10 minutes before slicing. Store in refrigerator.
Recipe adapted from foodnetwork.com
Best Meat pie filling recipe | Everything you need for a perfect meatpie
Proper meat pies ANYWHERE - Jaffle / Pie Iron pies
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Recipe
15min prep
2.5 hours total
Serves 4-5
Ingredients
• 700g chuck steak or other cheaper stewing steak
• 2 tbspn plain flour
• 1 medium onion, diced
• 1 stick of diced Celery
• 1 diced carrot
• 1.5 cups beef stock
• 1 tbspn Worcestershire sauce
• Beer (optional)
• 2 tbspn corn flour
• Sharp cheddar cheese
• Puff pastry
• Butter
Directions:
• Dice your beef in to 2cm cubes and dust with flour, salt and pepper.
• Generously oil the base of a camp oven and heat to medium and add the onion and beef, sauté for 3-4 minutes or until the beef is slightly browned all over.
• Add the carrots and celery and mix for another 3-4 minutes, then add the beef stock and Worcestershire sauce.
• Cook on a simmer with only bottom heat (yes a gas burner is fine) for around 2 hours or until the beef is tender but not falling apart.
• Combine the corn flour with ½ cup water, mix and add it to the beef mixture. Then leave the mixture somewhere to cool down until nearly room temperature.
• Pre heat a jaffle/pie iron and coat it very well with butter, then mark out the outlines of the iron and cut out puff pastry sheets about 5mm wider than the iron.
• Slot in the puff pastry sheets and add the mixture to the middle, adding a generous layer of grated cheddar to the top then the lid of the puff pastry and pinching the sides together.
• Cook for about 5-10min each side depending on the heat of the fire, when it’s ready, the pastry should come away from the iron when you open it.
Tips: Use a normal size jaffle/pie iron, not a jumbo.