Ground Beef and Sausage Pot Pie

Source

Ingredients

Display units in Metric

		1 recipe pie crust (top and bottom)
1 ¹⁄₂	medium	onions diced
3		carrots diced
3		celery stalks diced
2	tablespoons	butter
¹⁄₂	pound	breakfast sausage
1 ¹⁄₂	pounds	ground beef
1 ¹⁄₂	cups	stock (beef, chicken, or turkey)
4	tablespoons	flour
¹⁄₂	teaspoon	crushed dry rosemary
¹⁄₂	teaspoon	dried sage
¹⁄₂	teaspoon	dried thyme
		salt and pepper to taste

Preheat oven to 400 degrees.

Prepare pie filling by combining butter, onion, celery, and carrots in a medium skillet. Saute over medium heat with a bit of salt and pepper until they begin to soften, about five minutes. Crumble in sausage and ground beef and continue cooking over medium heat until cooked through.

In a pint jar combine stock and 4 tablespoons flour. Put lid on jar and shake vigorously. Slowly add to cooking meat-vegetable mixture, stirring with a wooden spoon to combine well. Stir in rosemary, sage, and thyme, and season with salt and pepper. Continue simmering, stirring frequently, until gravy has thickened up to your liking. Turn off the heat, taste, and season with additional salt and pepper (and herbs if desired) until the flavor is to your liking.

Get out a 10" cast-iron skillet that is seasoned well. Roll out your pie crust on a flat surface that has been floured until it is wide enough to have a 2" overhang over your skillet. Carefully move pie crust to pan. If it falls apart, no worries. Simply press the dough together at any breaking points and spread it out evenly with your finger tips until the crust comes all the way up the sides of the pan.

Carefully move filling from skillet to pie crust. Roll out second crust until it is just wide enough to cover pie. Crimp edges together with your fingers to create a seal and cut a couple of slits in top of crust to allow steam to escape.

Place in the 400 degree oven on lowest rack and bake 30 minutes, or until crust is cooked through and filling is bubbling. Let stand at least five minutes before serving.

Preheat oven to 400 degrees.
Prepare pie filling by combining butter, onion, celery, and carrots in a medium skillet. Saute over medium heat with a bit of salt and pepper until they begin to soften, about five minutes. Crumble in sausage and ground beef and continue cooking over medium heat until cooked through.
In a pint jar combine stock and 4 tablespoons flour. Put lid on jar and shake vigorously. Slowly add to cooking meat-vegetable mixture, stirring with a wooden spoon to combine well. Stir in rosemary, sage, and thyme, and season with salt and pepper. Continue simmering, stirring frequently, until gravy has thickened up to your liking. Turn off the heat, taste, and season with additional salt and pepper (and herbs if desired) until the flavor is to your liking.
Get out a 10" cast-iron skillet that is seasoned well. Roll out your pie crust on a flat surface that has been floured until it is wide enough to have a 2" overhang over your skillet. Carefully move pie crust to pan. If it falls apart, no worries. Simply press the dough together at any breaking points and spread it out evenly with your finger tips until the crust comes all the way up the sides of the pan.
Carefully move filling from skillet to pie crust. Roll out second crust until it is just wide enough to cover pie. Crimp edges together with your fingers to create a seal and cut a couple of slits in top of crust to allow steam to escape.
Place in the 400 degree oven on lowest rack and bake 30 minutes, or until crust is cooked through and filling is bubbling. Let stand at least five minutes before serving.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.