Savory Meat and Meatless Pies

Feed a crowd this holiday with these savory meat and meatless pies!

Source: https://justlovecooking.com/meat-pie-recipes/

Lamb and Rosemary Hand Pies

Oven-fresh, these pies boast a crispy exterior with a juicy, herby lamb filling inside. Serve them with a side of mint yogurt sauce for an extra zing.

Ingredients

• 1 lb ground lamb (I find the fat content here adds great flavor)
• 1 tbsp fresh rosemary, finely chopped (fresh is key for that aromatic punch)
• 1/2 cup diced onions (yellow onions work best for sweetness)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1 package (14 oz) pre-made pie crusts (thawed if frozen, for convenience)
• 1 egg, beaten (room temp eggs help with even brushing)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Preheat your oven to 375°F. This ensures a crispy crust.
2. Heat olive oil in a pan over medium heat. Add onions, cooking until translucent, about 5 minutes.
3. Add ground lamb, breaking it apart with a spoon. Cook until no pink remains, roughly 8 minutes.
4. Stir in rosemary, salt, and pepper. Cook for another 2 minutes to meld flavors. Remove from heat.
5. Roll out pie crusts on a floured surface. Cut into 6-inch circles using a bowl or cutter.
6. Spoon lamb mixture onto one half of each circle, leaving a border. Brush edges with beaten egg.
7. Fold dough over filling, pressing edges with a fork to seal. Brush tops with more egg.
8. Place pies on a baking sheet lined with parchment. Bake for 20-25 minutes, until golden brown.

Vegetable and Lentil Meatless Pie

Not overly heavy, this pie has a comforting texture with a slight crunch from the veggies. Serve with a crisp green salad or a dollop of tangy yogurt for contrast.

Ingredients

• 1 cup dried lentils (green hold their shape best)
• 2 cups vegetable broth (homemade adds depth)
• 1 tbsp extra virgin olive oil (my go-to for flavor)
• 1 large onion, diced (yellow for sweetness)
• 2 carrots, diced (no need to peel if organic)
• 2 celery stalks, diced (leaves add extra flavor)
• 3 garlic cloves, minced (fresh is key)
• 1 tsp dried thyme (rub between fingers to release oils)
• 1/2 tsp salt (adjust based on broth saltiness)
• 1/4 tsp black pepper (freshly ground tastes best)
• 1 pie crust (store-bought for ease, or homemade if you’re ambitious)

Instructions

1. Preheat oven to 375°F. Place rack in middle position.
2. Rinse lentils under cold water. Pick out any debris.
3. In a medium pot, combine lentils and broth. Bring to a boil.
4. Reduce heat to low. Simmer uncovered for 20 minutes, until lentils are tender but not mushy. Tip: Stir occasionally to prevent sticking.
5. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring often.
6. Add garlic, thyme, salt, and pepper. Cook for 1 minute, until fragrant.
7. Stir in cooked lentils. Remove from heat. Let cool slightly.
8. Press pie crust into a 9-inch pie dish. Trim edges.
9. Fill crust with lentil mixture. Smooth top with a spoon.
10. Bake for 30 minutes, until crust is golden. Tip: Cover edges with foil if browning too quickly.
11. Let pie rest for 10 minutes before slicing. Tip: This helps filling set.