Recipe by Tee Lee
This is my much quickened version of a pasty, put into pie form. For those who are unfamiliar with pasties, they are a pastry filled with meat, potatoes and onions, then folded into a half-circle. I live in an old mining town and these are still popular from the old days when the men would take them in their lunch boxes.
- 2 refrigerated pie crusts, at room temperature (1 package)
- 1182.95-1419.54 ml frozen hash browns
- 453.59 g lean ground beef
- 1-1 small onion, grated with cheese grater
- 2 garlic cloves, minced
- salt and pepper
- 118.29 ml carrot, shredded (optional)
- beef gravy (optional)
- ketchup (optional)
Directions See How It's Made
- Preheat oven to 450°F.
- Place crust in an 8-inch pie pan and press into bottom of pan.
- In a large bowl, thoroughly combine hash browns, ground beef, shredded onion, garlic, salt and pepper, and carrots (if using).
- Place filling into the pie pan and top with second pie crust.
- Seal edges of crusts together and cut vents into the top crust.
- Bake for 50-60 minutes or until meat is cooked through (I use a meat thermometer).
- Serve topped with beef gravy or ketchup, if desired.
- ***TIP - to prevent the edges of the pie crust from browning to quickly, wrap aluminum foil around the edges of the pie before baking, then remove with 20 minutes left.