Louisiana Meat Pie

Oxmoor House
6 to 8 servings


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1 1/2 pounds ground chuck
1 small onion, chopped
1/4 cup butter or margarine
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried whole thyme
1/4 teaspoon pepper
1 cup beef broth
1 tablespoon all-purpose flour
Pastry for double-crust 9-inch pie


Cook meat in a large skillet over medium heat until browned, stirring occasionally. Drain well, and set aside.

Sauté onion in butter in a large skillet until tender; add cooked meat, parsley, salt, thyme, and pepper, stirring well. Combine beef broth and flour; stir well. Add broth mixture to meat mixture, stirring well. Cook over low heat, stirring frequently, until slightly thickened.

Line a 9-inch pie plate with half of pastry. Pour meat mixture into pastry shell. Cover with top crust. Trim edges of pastry; seal and flute edges. Cut slits in top for steam to escape. Bake at 350° for 1 hour or until crust is golden brown.

Created date

February 2010