CheeseSteak & Bacon Pie

Next in the "What Else Can I Put Into Pie Crust" series...

It is like a cheesesteak sub, in a pie.  Add anything you would order in a steak sub, such as onions, peppers, salami. I used mushrooms and bacon, and WOW was that tasty :)  Bacon is good with lots of things, but really added the right flavor to this recipe.



1.Saute sandwich-shredded beef (most grocery store meat counters will have this). Drain, then add pepper and salt. (I use Montreal Steak seasoning)


2. Saute whatever veggies you might want - pepper, onion, mushrooms, etc.  If you are making Steak Bomb Pie with salami, try slicing the salami into strips and saute a little bit before adding to the pie.




3. Microwave 1 pkg bacon according to package directions.  (trust me on the bacon).  Crumble when cool.



4. Here comes the fun part - Fill pie! 



5. Layer sliced american cheese on top. The cheese really makes the texture come out right, but if you want to do a dairy-free version, use a small jar of brown gravy instead.





6. The top crust will come out better if you put some or all of the crumbled bacon between the cheese and the top crust.  If the crust touches the cheese it gets stuck to it and won't rise.





7. Bake @ 350 for 40 minutes, covering the crust edge with foil after 20 minutes.  Cool on wire rack for 10 minutes (if you can hold off that long).

Turkey Dinner Pie!

This recipe came about as part of my quest to find out what else I can put into a pie.  It is really very easy, and got excellent reviews from my test group :)


You could use leftovers from a turkey dinner,
or just cook about 1 1/2 lbs of turkey meat.  I think the flavor is better with roasted turkey meat, but if you don't have that just simmer the meat in chicken broth with some spices for about an hour.

Press shredded turkey meat into bottom crust.

Top with gravy.

Spread stuffing in even layer.  For best flavor I like to make the stuffing according to package directions but replacing part of the water with one can of chicken broth.  Reduce the remaining quantity of water by 1/2 cup to make stuffing a little more crumbly - it will absorb moisture from the other ingredients during cooking and if it starts out too wet it can overly soften the top crust.


Place top crust and crimp edges together.

Cut several slits in crust to let excess moisture escape.

Bake @ 350 for 50 minutes, covering crust edge with foil after 20 minutes.

Serve with cranberry sauce.  (I don't normally like cranberry sauce very much, but it really adds a lot to this combo of flavors.  Just use a can of jellied cranberry sauce and stir it a bit until smooth)

The 'What Can I Put Into A Pie' Series: Shepherds Pie in a Pie

The origin of the pie series began with the discovery of pre-made refrigerated pie crusts.  (thank you Pillsbury dough boy!)

Once I realized how easy they are to work with and how much better they taste than the frozen ones, the light of inspiration dawned.  "What else can go in here", I wondered.

It turns out that you can put lots of things into pie crust!  These trials of Shepherd's Pie In A Pie were very well received by the testing group, and there will be more winning recipes to come.


These proportions are suitable for a 9" pie plate.

Cook and drain 1 lb. ground beef.

Spices are optional, but the addition of garlic powder and black pepper was popular.

Press one crust into pie plate, fill with cooked beef.

Top with one 10oz package of frozen corn with butter sauce, prepared according to package directions.


As you can see from the photos, I tried two different approaches to the potatoes: 

The first one has one large potato, diced and microwaved with a tablespoon of water for 5 minutes.  You can also use a drained can of diced potatoes.

The second pie has a top layer of prepared instant mashed potato.  This version was preferred by the testing group.


Either way, once the potato has been added, you are ready to place the top crust.  Pinch along edges to seal, and cut a vent hole in the center.

Bake 20 minutes at 350.  Cover edges with foil, bake 15 more minutes.  Serve while hot.

It's Game Time! - wild turky pie

Step 1:  Shoot a turky.

Step 2: Remove guts, feet, head, feathers.
(I outsource these steps :) You can just buy regular turky meat at the store, but if you have wild turky meat to work with, this recipe is excellent. Either way, you need about 2 pounds of meat.

Step 3: Cram turky meat into crockpot.  Fill with chicken broth.

Step 4: Add spices as you like. I use rosemary, savory, black pepper, and garlic.

Step 5: Cook on low for 6 hours or high for 3 hours. If meat is frozen, allow extra two hours.

Step 6: Remove turky from broth. Shred.

Step 7: Dice potato; microwave with 2 tbsp water for 2 minutes.  Or use canned diced potatoes,drain.

Step 8: Drain can of peas/carrots.

Step 9: Press bottom crust into pie plate.

Step 10: Fill with shredded meat, top with veggies.

Step 11: Pour gravy on top.

Step 12: Lay top crust over, press edges to seal.

Step 13: Cut slits in top crust to vent.

Bake 20 minutes at 350.
Cover crust edge with foil.
Bake 20 more minutes.
Cool and serve.