Meat pie a la Brad

Name: Meat pie a la Brad
Total time: 1800 s
Yield: 8 slices of pie
Cuisine: American
Ingredients: 2 Tbsp olive oil; 1 small onion; 1 large celery stalk; 1 large carrot; 1 clove (6 or 7 teeth) garlic; 1 Tbsp fresh ground black pepper; 2 Tbsp unsalted butter; 2 tsp dried rosemary; 2 tsp dried thyme; 2 tsp sea salt; 2 large portabello mushrooms cut into 2 inch pieces; 1 lb. Ground meat (lamb or beef pref); 1 can favorite beans (I used black beans); 1/2 cup soup stock; 1/4 cup creamy dressing; 1 cup shredded cheese; 1 pie crust uncooked; 1 pouch instant mashed potatoes (6 servings, 2 cups unprepared)

spiderbrad @cook_3860040

Meat pie a la Brad

spiderbrad @cook_3860040

Saved

Ingredients

prep 20-30 min

8 slices of pie

2 Tbspolive oil
1small onion
1large celery stalk
1large carrot
1 clove(6 or 7 teeth) garlic
1 Tbspfresh ground black pepper
2 Tbspunsalted butter
2 tspdried rosemary
2 tspdried thyme
2 tspsea salt
2large portabello mushrooms cut into 2 inch pieces
1 lb.Ground meat (lamb or beef pref)
1 canfavorite beans (I used black beans)
1/2 cupsoup stock
1/4 cupcreamy dressing
1 cupshredded cheese
1pie crust uncooked
1pouch instant mashed potatoes (6 servings, 2 cups unprepared)

Saved

Steps

prep 20-30 min

1

Begin by preheating the oven to 450 f. Also preheat a large skillet with the olive oil.
2

Dice the onion and add to pan over med low heat. Meanwhile dice the carrot and celery adding to the hot onion.
3

Season! Add garlic (i used a garlic press but minced mashed or chopped all work depending on personal taste)sea salt and fresh ground pepper. Toss in the butter and dried herbs.
4

Once everything starts to brown remove from pan but keep warm to be re-added later. Put empty pan on med high heat.
5

Add mushrooms to pan and sweat that excess liquid out. A pinch of salt will help but don't over do it. The mushrooms suck up any extra butter and oil residue left in the pan and shrink in size.
6

Add the mushrooms to the veggie mix already set to the side. Add the meat to the pan and cook till brown. Drain the excess grease.
7

Return everything to the pan plus the drained and rinsed beans. Mix well.
8

Sauce time. I always try to keep bone stock on hand and used chicken veg. Plus some creamy dressing left from wing night. Add 1/2 of the cheese. Mix it up!
9

Press a crust in a glass 9inch pie pan
10

Add the meaty cheesey veggie blend to crust and top with 1/2 remaining cheese, then mashed potatoes and then the rest of the cheese.
11

Oven time! Top rack with a pan beneath for drip catching. 25-30 min or until browned peaks of potatoes and melted cheese are too tempting.
12

Let it cool at least 5 min before attempting to cut. Serve hot.