Hey y’all!
I make a seriously good meat pie, or so I’m told. People have asked for my “secret” and I keep saying that there’s no secret at all. They tut and walk away thinkin’ I’m fooling them just to not say, but honestly everyone…there is no secrets to this recipe…maybe just love? Ha-ha-ha! I came up with this recipe one night while hiding from trick-or-treaters. So, I am giving my recipe away online, yes people…it’s really happening…the big “secret” is revealed…if only it was as exciting as I am making it sound ha-ha! It’s just a damn open faced, lazy woman’s meat pie! Oh and a disclaimer, I am not adding any measurements to it because I don’t use measurements for this pie, I just make enough to fill the pie shell and season according to taste…but don’t taste the raw meat, combine the seasoning in a dish first and taste it.
The Open Faced Meat Pie:
Ingredients:
Ground beef (or any meat you like, really)
Pie Shell (I use home-made but store bought works perfectly fine)
Brie cheese
Canned corn
Red Bell Pepper, chopped evently (I make them about 1/2 an inch)
Red Onion, minced
Garlic Powder
Black Pepper
Cumin
Soy Sauce (rule of thumb: About a tablespoon/tablespoon and a half per pound of meat)
Thyme (I have the powdered dry stuff)
Dash of Worcestershire Sauce
Sesame Oil
Dash of Sriracha Hot Sauce (a little bit goes a long way with this)
Pinch of Salt
Method:
1. Heat skillet to medium-high heat with some sesame oil and cook the onion, red belle pepper until the water is fully cooked out and they have become soft. Take them off the pan into a bowl.
2. Mix together the ground beef, black pepper, sriracha, salt, soy sauce, thyme, cumin, garlic powder, and Worcestershire sauce. Combine it well, then toss onto a hot skillet and cook until the meat produces a lot of juice/water and looks cooked through, but don’t let it brown.
3. Take the pan off the heat and scoop the meat out of the pan (use a slotted spoon to not catch any of the water with the meat) and toss it into big bowl. Add the cooked vegetables to the meat and the canned corn (drained), mix ingredients together very well.
4. Take the pie shell, poke it carefully with a fork several times then layer the bottom with slices of brie cheese, enough to cover the entire bottom of the shell, but save several slices for the top of the pie as well.
5. Pour the meat mixture over the cheese and simply toss the brie slices on top.
6. Bake at 350 *C for about 40 minutes. Or until cheese has fully melted and pie crust has turned a light golden color.
7. Slice it up and enjoy!
See…no secrets! hehe. 😉
Lipstick & Rootbeer 