Platte County Pie
Discover comfort food at its finest with Platte County Pie, a hearty and flavorful meat pie that's perfect for any occasion. This savory dish features a rich filling of seasoned ground beef, tender carrots, celery, and sweet peas, all simmered in a velvety beef broth with a hint of Worcestershire sauce and thyme. Encased in a flaky, golden pastry crust, this pie combines rustic flavors with a homestyle feel, making it an irresistible family favorite. With a prep time of just 20 minutes and simple ingredients like butter, garlic, and all-purpose flour, this recipe is both approachable and deeply satisfying. Serve it warm for a cozy dinner or special gathering—Platte County Pie is sure to become your go-to comfort food classic.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Onion
- 2 medium Carrots
- 2 Celery stalks
- 2 Garlic cloves
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Frozen peas
- 1 sheet Pastry dough
- 1 Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
Dice the onion, carrots, and celery into small pieces. Mince the garlic cloves.
In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess grease and set aside.
In the same skillet, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly stir in the beef broth, ensuring no lumps form. Add the Worcestershire sauce, thyme, salt, and pepper. Simmer the mixture for 5 minutes until thickened.
Stir the cooked ground beef and frozen peas into the skillet. Remove from heat and let the filling cool slightly.
Roll out the pastry dough on a lightly floured surface. Fit the dough into a 9-inch pie dish, trimming any excess around the edges.
Pour the filling into the pie crust. Cover with the remaining pastry dough, crimping the edges to seal. Cut 2-3 small slits in the top to allow steam to escape.
In a small bowl, whisk together the egg and water to create an egg wash. Brush it over the top crust for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Allow the pie to cool for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 4560 mg | 198% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 21.5 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 267 mg | 21% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
