May 1, 2013

Crock Pot Meat Pie - My 500th Recipe!

Today I celebrate 500 recipes on Cooking Creation!  It's kind of hard to believe that I have posted 500 recipes in the last three short years.  Of all of the meals that I make for my family, my husband's favorite is meat pie.  Meat pie is a savory pie consisting of beef stew in a pie crust.  My husband grew up eating meat pie usually as a special treat on his birthday.  I, however, never heard of such a thing until I was introduced to it by his mother.  This recipe originates from my mother-in-law but I have made a few changes to it over the years.  This pie is a very hearty, stick-to-your-ribs kind of pie. 


Yields 6 servings 

  • 2 tbsp vegetable oil 
  • 1 lb chuck roast, cut bite-sized 
  • 1/2 c all-purpose flour
  • 5 medium potatoes, peeled and cut bite-sized 
  • 2 carrots, chopped
  • 2 c beef broth
  • 1 1/2 c water
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • Sea salt
  • Freshly cracked black pepper 
  • 2 cloves garlic, minced 
  • 1/2 tbsp sugar
  • 1 tsp paprika
  • 1/2 c sweet corn
  • 1/2 c sweet peas
  • 2 9-inch pie crusts


Generously season the beef with sea salt and freshly cracked black pepper.  Heat the vegetable oil in a large skillet over medium-high heat.  Dredge the beef cubes in the the flour.  Reserve the remaining flour for thickening later on.  Brown the beef on all sides in skillet in batches, being careful not to crowd the pan.  Set the browned beef aside.

Place the potatoes and carrots in the bottom of the crock pot.  Season with salt and pepper.  Add the browned beef cubes on top of vegetables.  Pour in the beef broth and water.  Stir in the Worcestershire, bay leaves, paprika, garlic and sugar.

Cover and cook on low for 8 to 10 hours.

During the last 15 minutes of cooking, remove the bay leaves.  Stir in the corn and peas.  Mix the remaining flour used to dredge the beef (about 1/4 c) with a little water to make a runny paste (his will ensure no lumps form).  Stir the paste into the crock pot to thicken the stew.

Cover and turn up the heat to high for 15 minutes.  For an even thicker consistency, add more flour or mash up some of the potatoes.  Taste the stew and season with salt and pepper, to taste.  

Preheat oven to 450 degrees (or according to pie crust package instructions).

Press a 9-inch pie crust in the bottom of a greased pie plate.  Spoon the beef stew into the pie shell.  Top with another 9-inch pie crust.  Seal the edges and make slits in the top of the pie crust.  Bake in the oven according to pie crust package instructions, or until golden brown.  Cover the edges of the pie crust about 15 to 20 minutes through baking so they do not burn.  

Remove the pie from the oven and allow it to cool for 15 minutes before slicing.  


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