Simple Way to Prepare Super Quick Homemade Meat pie a la Brad

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Super Quick Homemade Meat pie a la Brad. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Meat pie a la Brad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Meat pie a la Brad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Meat pie a la Brad is 8 slices of pie. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Meat pie a la Brad estimated approx prep 20-30 min.

To get started with this recipe, we must prepare a few ingredients. You can cook Meat pie a la Brad using 18 ingredients and 12 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Meat pie a la Brad:

1. 2 Tbsp olive oil
2. 1 small onion
3. 1 large celery stalk
4. 1 large carrot
5. 1 clove (6 or 7 teeth) garlic
6. 1 Tbsp fresh ground black pepper
7. 2 Tbsp unsalted butter
8. 2 tsp dried rosemary
9. 2 tsp dried thyme
10. 2 tsp sea salt
11. 2 large portabello mushrooms cut into 2 inch pieces
12. 1 lb. Ground meat (lamb or beef pref)
13. 1 can favorite beans (I used black beans)
14. 1/2 cup soup stock
15. 1/4 cup creamy dressing
16. 1 cup shredded cheese
17. 1 pie crust uncooked
18. 1 pouch instant mashed potatoes (6 servings, 2 cups unprepared)

Steps to make to make Meat pie a la Brad

1. Begin by preheating the oven to 450 f. Also preheat a large skillet with the olive oil.
2. Dice the onion and add to pan over med low heat. Meanwhile dice the carrot and celery adding to the hot onion.
3. Season! Add garlic (i used a garlic press but minced mashed or chopped all work depending on personal taste)sea salt and fresh ground pepper. Toss in the butter and dried herbs.
4. Once everything starts to brown remove from pan but keep warm to be re-added later. Put empty pan on med high heat.
5. Add mushrooms to pan and sweat that excess liquid out. A pinch of salt will help but don't over do it. The mushrooms suck up any extra butter and oil residue left in the pan and shrink in size.
6. Add the mushrooms to the veggie mix already set to the side. Add the meat to the pan and cook till brown. Drain the excess grease.
7. Return everything to the pan plus the drained and rinsed beans. Mix well.
8. Sauce time. I always try to keep bone stock on hand and used chicken veg. Plus some creamy dressing left from wing night. Add 1/2 of the cheese. Mix it up!
9. Press a crust in a glass 9inch pie pan
10. Add the meaty cheesey veggie blend to crust and top with 1/2 remaining cheese, then mashed potatoes and then the rest of the cheese.
11. Oven time! Top rack with a pan beneath for drip catching. 25-30 min or until browned peaks of potatoes and melted cheese are too tempting.
12. Let it cool at least 5 min before attempting to cut. Serve hot.

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