Recipe by Courtly
This is from Taste of Home.
Top Review by Roxygirl in Colorado
I've had this saved in my cookbook for awhile but thought it was time to try it! I thought it would be really time consuming but it wasn't too bad-not any more than a pot pie). I mixed the meatball mixture in a large Ziplock bag and that worked well (one less bowl to clean!). The dough was pliable and ample enough to fit my deep dish pie plate. The crust is WONDERFUL, so tender! It goes great with the meatballs, which are very flavorful (I used oregano). I used regular tomatoes with a bit of brown sugar, but I think the stewed tomatoes would give it a more sweet flavor. You could add some spices and garlic if you want a more traditional Italian flavor. Thanks, Courtly, for posting this homey pie. Roxygirl
- 3⁄4 cup soft breadcrumbs
- 1⁄4 cup chopped onion
- 2 tablespoons fresh minced parsley
- 1 teaspoon salt
- 1⁄2 teaspoon dried marjoram
- 1⁄8 teaspoon pepper
- 1⁄4 cup milk
- 1 egg, lightly beaten
- 1 lb ground beef
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 tablespoon cornstarch
- 2 teaspoons beef bouillon granules
- 1 cup frozen peas
- 1 cup sliced carrot, cooked
- 2 2⁄3 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 cup shortening
- 7 -8 tablespoons ice water
- half-and-half cream
Directions See How It's Made
- In a bowl, combine the first 8 ingredients; crumble beef over mixture and mix well (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.
- Drain tomatoes, reserving liquid. Combine the liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from the heat and set aside.
- For crust, combine flour and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 T. at a time, tossing lightly with a fork until dough forms a ball.
- On a lightly floured surface, roll half of dough to fit a 10 inch pie plate. Place in ungreased plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut vents in top of crust. Brush with cream.
- Bake at 400 for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent overbrowning. Let stand for 10 minutes before cutting.