2 savoury meat pie recipes: turkey and beef

Instead of heading to the store to get your pie fix, look to these delicious meat pie recipes that are both flavourful and filling.

This is a very tasty way to use up Thanksgiving leftovers. If you don't want turkey again so soon, make the pie and freeze it in freezer-safe foil for up to three months.

Makes 6 servings

• 50 g (1/4 c) chopped yellow onion
• 15 ml (1 tbsp) butter or margarine
• 2 x 284-ml (10 oz) cans condensed cream soup (chicken, mushroom, or asparagus)
• 750 ml (3 c) chopped cooked turkey
• 1 large unpeeled tart apple, chopped
• 75 g (1/3 c) golden raisins
• 5 ml (1 tsp) lemon juice
• 1 ml (1/4 tsp) ground nutmeg
• Pie pastry1. In a large saucepan over moderate heat, sauté the onion in the butter or margarine until tender. Stir in the soup, turkey, apple, raisins, lemon juice and nutmeg. Spoon the turkey mixture into an ungreased 28 x 18 x 5-centimetre (11 x 7 x 2-inch) baking dish.

  2. Preheat the oven to 218°C (425°F). On a lightly floured surface with a lightly floured rolling pin, roll out the pastry to fit the top of the baking dish. Carefully transfer the crust to cover the pie filling; press the edges of the crust to the edges of the baking dish to seal, and flute the crust edges. Cut slits in the piecrust.

  3. Bake the pie until the crust is golden brown and the filling is bubbly, 25 to 30 minutes.

An array of spices makes this potpie a spicy and delicious meal.

Makes 6 servings

• 2 medium potatoes, peeled and quartered
• 500 g (1 lb) lean ground beef
• 175 g (3/4 c) sliced scallions
• 1 large carrot, finely chopped
• 1 garlic clove, minced
• 2 ml (1/2 tsp) dried thyme
• 2 ml (1/2 tsp) dried sage
• 2 ml (1/2 tsp) salt
• 2 ml (1/2 tsp) black pepper
• 1 ml (1/4 tsp) celery salt
• Pinch of ground cinnamon
• 50 g (1/4 c) minced fresh parsley
• 50 ml (1/4 c) prepared chili sauce
• Pie pastry
• 15 ml (1 tbsp) Dijon mustard
• 15 ml (1 tbsp)  milk1. In a large saucepan over high heat, cook the potatoes in boiling water until tender. Drain and mash the potatoes; set aside.

  2. Meanwhile, in a large skillet over moderate heat, brown the beef until no pink remains; drain the liquid from the skillet and return the pan to the heat. Stir in the scallions, carrot, garlic, thyme, sage, salt, pepper, celery salt and cinnamon. Simmer the mixture four to five minutes. Stir in the reserved potatoes, parsley and chili sauce. Remove the skillet from the heat.

  3. Preheat the oven to 230°C (450°F). Line a 23-centimetre (nine-inch) pie plate with the bottom piecrust; trim the edges of the dough even with the edges of the plate. Brush the bottom crust with the mustard. Spoon the pie filling into the bottom crust. Roll out the remaining piecrust; cut slits or decorative vents in the crust.

  4. Carefully transfer the crust to cover the pie filling. Fold the top edges of the pastry over and under the bottom crust edges; pinch the edges together to seal. If desired, form a decorative edge around the piecrust. Brush the top of the crust with the milk.

  5. Bake the pie 10 minutes. Reduce the heat to 180°C (350°F) and bake until the crust is golden brown, about 25 minutes.

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