Meat pie filling. Cubes of beef are sauted in oil until crusty brown, then they are combined with corn and green beans, and spooned into an unbaked crust. A thick, herb-infused sauce is then spooned over the filling, and the pie is baked until golden brown. Meat Filling: Heat the oil in a large pot.

Visually impressive, relatively affordable, and best served at room temperature, so a tourtiere doesn't require any kind of precise timing. In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Using a sharp knife, chop the onion, bell pepper, celery and garlic finely. (You want it to be as chopped as possible because you don't want giant chunks of veggies in the meat pies.) In a cast iron skillet over medium-high heat, heat the olive oil. You can cook Meat pie filling using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Meat pie filling

You need 2 cups of Minced meat.
You need 1/2 cup of Diced irish potatoes.
It's 1/2 cup of Diced Carrots.
It's of Seasonings.
You need Pinch of salt.
Prepare of Curry.
Prepare of Mix spices.
Prepare 2 tbsp of oil.
Prepare 1/3 cup of Chopped onions.
You need of Water.
It's of Garlic or ginger paste.

Leftover roast beef, apples, raisins, and spices become a quick make-ahead filling for mincemeat pies. I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie.

Meat pie filling instructions

In pan add oil and chopped onions,add garlic or ginger paste stir for 2-3 minutes.
Add your minced meat stir for 3-4 minutes,add in your seasonings,curry,mix spices, pinch of salt.
Add in your diced carrot and potatoes,and water cook for 8-9 minutes,then add your corn flour and allow to cool,your meat pie filling is ready.

It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate. In a Dutch oven, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine potatoes and seasonings. Roll out remaining pastry to fit top of pie; place over filling.