' When my son was younger, I decided to make a meat pie for supper. Not a pot pie, with all the gravy and such, but a proper medieval style savory meat pie. He was at the age where he was starting to get interested in what I was doing in the kitchen, and asking all kinds of questions. He asked me what I was making for supper, and I answered meat pie. He asked me what kind of meat pie, and since I was making it up as I went along, I said it was a mystery. Thus was born Mystery Meat Pie. He loved it, but I haven’t made it since. I probably ought to change that.
If you don’t have dried cherries, you could probably substitute dried cranberries (the Craisin things).
Mystery Meat Pie
Unbaked pie shell and top
1 lb ground beef
1 medium onion
salt, to taste
pepper, to taste
garlic powder, to taste
1 small potato, peeled and chopped
1 small apple, peeled, cored and chopped
2 tbsp dried cherries
1 sundried tomato
3 tbsp flour
1 cup frozen peas
1 cup frozen corn
Preheat oven to 350 degrees.
Bring the pie dough to room temperature. If not already in a pie plate, but the crust for the bottom in a deep dish pie plate and set the dough for the top aside.
Brown the ground beef in a frying pan until all the pink is gone. Remove from the pan with a slotted spoon and discard the fat.
Brown the onion in the frying pan until the onion is tender, about 5 to 8 minutes. Season with salt and pepper as the onion cooks.
Add the meat and the remaining ingredients to the frying pan and stir to combine.
Put into unbaked pie shell and cover with the dough for the top crust. Seal around the edges but do not cut vents in the dough.
Bake for 35 to 45 minutes, or until top crust is golden brown. Serve warm or room temperature.
