| Request for recipe similar to Murphy’s Pub Meat Pie |
in old Alexandria, I have been trying to recreate this for 2 years with no success – it is similar to a Shepherd’s Pie except it has actual pie crust for the bottom and sides – does anyone have any ideas how to make this and keep the crust from getting soggy. Thanks
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maybe you could make sure the ingredients are cooled down before putting the stuff on the pie crust before putting them in the oven. You might want to look up a recipe for Cornish pasties, as that is also cooked meat and potato, etd wrapped in a pie crust and put in the oven. Of course, I am a terrible cook so this advice could be wrong.
The shepherds pie that I make has a biscuit crust on the bottom and a biscuit crust on the top. I make my biscuit dough spread half of it on the bottom of pan . Then cut up my potatoes, carrots meat and mix some gravy with it . You can also add other vegetables. Then I put the other half of the biscuit dough on top. Bake in a hot oven for 15-20 minutes. I set my oven at 450*. I also microwave my vegeatables first and gravy just to heat it up a bit. Sometimes if you don’t the vegetables don’t seem to be as hot and the biscuit dough is done but vegees are not hot.
Please does anyone else have a viable recipe that is close to this – if so respond with recipe. Thanks
IRISH MEAT AND POTATO PIE
<!—-><!–IRISH MEAT AND POTATO PIE–>
Pastry for 8″ double crust, use frozen Pillsbury pie crust for convenience
1 lb. ground beef
1 chopped med. onion
1 can beef broth soup
1/4 tsp. salt, optional
1/4 tsp. pepper
3 tbsp. cornstarch
1/4 c. water
2 c. grated potato
Roll 1/2 of pastry to 1/8 inch thickness onto a lightly floured surface. Fit into an 8 inch pie plate; set aside. Combine ground beef and onion; cook until browned; drain. Add potatoes, broth, salt and pepper. Cover and simmer 15 minutes, or until potatoes are tender.
Dissolve cornstarch in water and stir into meat mixture. Bring to a boil for 1 minute. Spoon mixture into pastry shell. Roll out remaining pastry to 1/8 inch thickness. Place over pie, seal and flute edges. Cut slits on top. Bake at 425 degrees for 30-35 minutes, or until golden brown. Serves 6.