MEAT PIE Beef, Lamb and potato

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in fat.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds vitamins, while cauliflower is lower in carbs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats.

Peel and cut 2 russet potatoes into chunks and boil for about 15 minutes until soft.

Drain the potatoes, reserving about half a cup of the starchy potato liquid.

Add a couple of pads of butter to the potatoes and mash them slightly, leaving some chunks.

Heat olive oil in a skillet and add a chopped small onion, sautéing until softened.

Add about 1 teaspoon of minced garlic to the onions and sauté until fragrant, being careful not to burn the garlic.

Add 1 pound of ground beef (80/20) to the skillet and break it up as it cooks.

Add 0.5 pound of ground lamb to the skillet and mix with the beef.

Cook the meat mixture until browned and crumbly, then drain off most of the fat.

Add 1.5 tablespoons of red wine to the meat mixture and stir.

Season the mixture with 0.25 teaspoon salt, 0.25 teaspoon pepper, 0.5 teaspoon Bell's poultry seasoning, 0.5 teaspoon cinnamon, 0.25 teaspoon ground nutmeg, and 0.25 teaspoon ground clove, mixing well.

Lower the heat and let the mixture simmer for about 5-10 minutes to combine flavors.

Stir in the reserved potato starch water to bind the mixture together.

Let the meat mixture cool before adding it to the pie crust to prevent breaking down the butter in the crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens