Who knows how to make a meat pie?

Question

A friends Mom used to make meat pies.
She used pie crust, ground beef, canned Veg-All , and who knows what else. But they were GOOD!
They were about 6" dia.
I don't know how she made them. Did she:
cook the meat first?
Oven temp?
Can anyone help me out here?

Answer 1

epicurious.com

Answer 2

It might help :

Good Old Meat Pie

"A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!"
Original recipe yield: 4 servings.

INGREDIENTS:
1 recipe pastry for a 9 inch single crust pie
3 tablespoons margarine
1/2 cup chopped onion
1 potato, diced
1/3 cup all-purpose flour
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/4 cups beef broth
1 carrot, chopped
1 cup frozen green peas
2 cups cubed cooked or leftover beef

DIRECTIONS:
Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

Answer 3

1 ½ lbs. meat (beef, pork, venison, rabbit, poultry, etc. or any combination), parboiled and in small chunks, ground, or mashed
1 9" pie shell (lid optional)
cooked chicken pieces (wings, thighs, etc.) (optional)
4 egg yolks
½ to 1 cup meat broth (quantity depends on the dryness of the other ingredients - use your discretion. The final mixture should be on the wet side.)
splash of red or white wine
1 to 2 cups TOTAL of any of the following, separate or in combination: minced dates, currants, raisins, minced figs, ground nuts (almonds, walnuts, etc.), grated cheese, etc. The variety of ingredients & the total amount used depends on personal taste.
¼ tsp. salt
¼ tsp. pepper
1 - 2 Tbs. TOTAL of any of the following spices, separate or in combination: ginger, allspice, cinnamon, cloves, nutmeg, cardamom, cubebs, galingale, etc. The variety of spices & the total amount used depends on personal taste.
Mix well all ingredients except chicken. Place in pie shell and top with either a pastry lid or the cooked chicken pieces. Bake in a 350° F oven for 45 minutes to an hour, or until the pastry is golden brown and the filling set. Serve hot or cold. Serves 6-8.

Answer 4

Steak and Kidney Pie

# Pastry for 1-crust pie
# 1 beef kidney
# 2 lbs. round steak, cubed
# 2 tablespoons oil, drippings, or shortening
# 2 cups chopped onions
# 2 tsp. salt
# 1/4 tsp. pepper
# 1/2 tsp. dried thyme
# 1 bay leaf
# 2 tsp. Worcestershire sauce
# 2 cups water
# 4 cups diced raw

Cover beef kidney with lightly salted water, cover and refrigerate overnight. Drain; cut out tubes and white membrane with scissors. Dice meat.

Brown kidney and steak in hot fat. Add onions, seasoning, and 1 1/2 cup water. Simmer until meat is almost tender, about 1 hour.

Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 qt. casserole.

Roll out pastry slightly larger than top of casserole. Place over meat mixture and trim to overhang 1". Fold under and flute against inside edge of casserole. Cut several steam vents in center.

Bake at 425 degrees until lightly browned, about 30 minutes.