Rustic Ground Beef and Pork Pot Pie
This Rustic Ground Beef and Pork Pot Pie combines tender, savory ground beef and pork with a medley of fresh vegetables and aromatic spices, all encased in a flaky double-crust pastry. Ideal for family gatherings or cozy weeknight dinners, this recipe produces two hearty pies, each serving 8. Feel free to customize the filling with your favorite seasonal ingredients or swap the meats for your preference. Serve warm for a comforting and satisfying meal that will leave everyone asking for seconds!
16
Servings
N/A
Calories
14
Ingredients
Ingredients
Pastry for double-crust pie
1 (Store-bought or homemade)
Butter
3 tablespoons (Unsalted)
Onion
1 medium (Minced)
Celery
2 stalks (Chopped)
Garlic
2-3 tablespoons (Minced)
Ground beef or pork
3 lbs (Use half beef and half pork for a balanced flavor)
Potato
1 large (Peeled and cut into 1/2-inch cubes)
Water or low sodium beef broth
1 cup (For simmering)
Half-and-half cream or milk
1/2 cup (For creaminess)
Ground cloves
1/2 teaspoon (For seasoning)
Thyme
1/2 teaspoon (Dried)
Savory
1/2 teaspoon (Dried)
Seasoning salt or white salt
To taste (For flavoring)
Fresh ground black pepper
To taste (For flavoring)
Instructions
1
Preheat your oven to 450°F (232°C).
2
In a medium saucepan, melt the butter over medium-high heat. Once the butter is melted, add the minced onion, chopped celery, and minced garlic. Sauté for about 3-4 minutes, or until the vegetables are tender and fragrant.
3
Add the ground beef and pork to the saucepan, breaking it apart with a spatula. Cook until browned and cooked through.
4
Stir in the cubed potatoes, followed by the water or low-sodium beef broth and the half-and-half cream or milk. Continue cooking, stirring frequently, until the liquid has completely evaporated, about 10 minutes.
5
Once the mixture is dry, add the ground cloves, thyme, savory, seasoning salt (to taste), and freshly ground black pepper. Stir and cook for an additional 5-6 minutes to allow the flavors to meld. Remove from heat and let the filling cool slightly.
6
While the filling cools, roll out the pastry for the double-crust pie. Fit the bottom pastry into two 9-inch deep-dish pie plates.
7
Divide the beef and pork mixture evenly between the two pie plates.
8
Cover each pie with the top pastry, crimping the edges together to seal. Cut slits into the top of each crust to allow steam to escape.
9
Place both pies on a baking sheet to catch any drips and bake on the bottom rack of the preheated oven for 15 minutes.
10
After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes, or until the crusts are golden brown.
11
Allow the pies to cool slightly before slicing and serving warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Ground Beef and Pork Pot Pie?
It is a savory meat pie containing ground beef, pork, and vegetables seasoned with aromatic spices like cloves and thyme, all baked within a flaky double-crust pastry.
How many pies does this recipe produce?
This recipe makes two hearty 9-inch deep-dish pies.
What is the total number of servings for this recipe?
The recipe provides a total of 16 servings, with each pie serving 8 people.
What meats are recommended for the filling?
The recipe suggests using a total of 3 lbs of meat, preferably a half-and-half mixture of ground beef and ground pork for a balanced flavor.
Can I use only ground beef for this pot pie?
Yes, you can swap the meats for your preference and use only ground beef if desired.
What vegetables are included in the recipe?
The filling includes minced onion, chopped celery, minced garlic, and cubed potatoes.
At what temperature should I preheat the oven?
The oven should be preheated to 450°F (232°C) for the initial baking phase.
How should the potatoes be prepared?
One large potato should be peeled and cut into 1/2-inch cubes.
Can I use milk instead of half-and-half cream?
Yes, you can use either 1/2 cup of half-and-half cream or milk to add creaminess to the filling.
What is the purpose of adding beef broth or water?
One cup of water or low-sodium beef broth is added for simmering the meat and potato mixture.
How long should I simmer the liquid in the filling?
Continue cooking and stirring frequently for about 10 minutes, or until the liquid has completely evaporated.
What spices are used to season the meat?
The recipe uses ground cloves, dried thyme, dried savory, seasoning salt, and freshly ground black pepper.
How long do I sauté the initial vegetables?
Sauté the onion, celery, and garlic in butter for about 3-4 minutes until tender and fragrant.
Is store-bought pastry acceptable for this recipe?
Yes, you can use either store-bought or homemade pastry for the double-crust pies.
What size pie plates are required?
You will need two 9-inch deep-dish pie plates.
Why do I need to cut slits in the top of the crust?
Slits allow steam to escape from the pie while it is baking.
Should the pies be placed on a baking sheet?
Yes, place both pies on a baking sheet to catch any drips that may occur during baking.
Where in the oven should the pies be baked?
The pies should be baked on the bottom rack of the oven.
How long is the initial baking time at 450°F?
Bake the pies at 450°F for the first 15 minutes.
Do I need to change the oven temperature during baking?
Yes, after the first 15 minutes, reduce the oven temperature to 350°F (175°C).
How much longer do the pies bake after reducing the heat?
Continue baking for an additional 30 minutes at the lower temperature.
How do I know when the pot pies are done?
The pies are ready when the crusts have turned a golden brown color.
Should I serve the pie immediately after taking it out of the oven?
It is best to allow the pies to cool slightly before slicing and serving warm.
Can I add other vegetables to the filling?
Yes, the recipe is customizable, and you can add your favorite seasonal ingredients to the filling.
How much butter is used for sautéing?
The recipe calls for 3 tablespoons of unsalted butter.
What type of salt is recommended?
You can use either seasoning salt or white salt to taste.
Is the garlic measurement flexible?
The recipe suggests 2-3 tablespoons of minced garlic, depending on your flavor preference.
How do I seal the pie crusts?
Cover each pie with the top pastry and crimp the edges together with the bottom pastry to seal them.
Is this a good meal for a large family?
Yes, because it makes two large pies serving 16 people, it is ideal for family gatherings.
Should the filling be cooled before putting it in the crust?
The recipe recommends letting the filling cool slightly after removing it from the heat before dividing it into the pie plates.