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It's meat, it's pie... It's Shepherd's pie, it's Pot pie. It's really just awesome comfy food and a GREAT way to rehash holiday leftovers...

NOTE: I have used Beef, Venison and leftover Turkey as the meat.


  • up to 1lb ground or shredded meat
  • med onion, chopped
  • Olive oil
  • 2-3 cloves garlic, chopped
  • 1/4c Worchestershire
  • 1/4c Heinz 57
  • 1/4c chili OR cocktail sauce (you pick)
  • 1/4tsp each:
  • black pepper, white pepper, thyme, sage, coriander, basil, oregano
  • salt to taste
  • smashed Yukon Gold or redskin potatoes, salted, buttered and mixed w/1/4c or so of sour cream and dash of cream to thin, equal to about 2c
  • 1/2bag frozen green peas
  • top & bottom pie pastry


  • Oven at 325deg.
  • Saute the onions & garlic in oil to carmelize; add MEAT, condiment sauces and spices, and braise per below on stove or in crockpot:
  • MEAT filling: if using leftovers, well, it's already cooked so you just want to braise it for a 1/2hr or so. If it's not pre-cooked, then either fry up if ground meat along w/garlic & onion and braise, or let chopped meat (such as stew meat or pork roast) cook in the crockpot for 6-8hrs in the vegetables & braise then shred.
  • line a deep-dish pie plate w/bottom pie crust.
  • Fill first w/the potatoes (yes, I know I do it backwards).
  • Next, a layer of frozen peas.
  • Then, cover with the braised meat.
  • This way, that nice, hearty gravy you've been braising the meat in oozes down thru the peas and potatoes.
  • Finally, cover with the top crust, flute the edges and cut vents in top.
  • I highly recommend cuffing the edge of the pie with foil to prevent burning, and removing after 15-20min for final browing. Bake 30-40min til browned and bubbling out the vents and onto the bottom of your oven, setting off smoke alarm.

Categories: Beef  Main Dish  Oven 
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