Savory Meat Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Savory Meat Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Savory Meat Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 medium potatoes, peeled and
• quartered
• 1 pound ground beef
• 3/4 cup sliced green onions
• 1 large carrot, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon celery salt
• Pinch ground cinnamon
• 1/4 cup minced fresh parsley
• 1/4 cup chili sauce
• 1 Pastry for double-crust pie (9
• inches)
• 1 tablespoon Dijon mustard
• 1 tablespoon milk

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a saucepan, cook potatoes in boiling water until tender; mash and set aside

Step 2: Technique & Execution

Meanwhile, in a skillet, brown the beef; drain

Step 3: Technique & Execution

Stir in the next nine ingredients

Step 4: Technique & Execution

Simmer for 4-5 minutes

Step 5: Technique & Execution

Stir in potatoes, parsley and chili sauce; remove from the heat

Step 6: Technique & Execution

Place bottom pastry in a 9-in. pie plate; brush with mustard