Meat Pie Experiment

I was thinking of new food creations to try, and I decided that I'd attempt one of my all-time favorite foods.  Meat pie.  I felt pretty confident that I would have been able to pull off the classic recipe using ground beef, but I was feeling adventurous.  I came up with two variants:  one with mushrooms and one with pulled pork.  I used pre-made pie crusts, Lloyd's BBQ pork, and Pennsylvania Dutchman canned mushrooms.

They turned out much better than anticipated and were quite easy to prepare.  I'm posting the recipes in case anyone wants to try them out.

Other than these pies, I've been working on finishing my work space for the brewing projects, bottling the first batch of beer, and using a slow cooker to make some bean soup.  The results will have to wait for the next post though.

On a completely unrelated note, I tried Johnnie Walker Blue Label for the first time last night.  It was good, but it wasn't "$25 a shot" good.  I wouldn't recommend it unless you have a lot of money to spend on it.

_________________________________________
Pulled pork:

2 Russet potatoes, diced
1/4 pound baby carrots, quartered
1 tub (18 oz) Pulled Pork

Boil the vegetables until tender (about 15 minutes)
Drain and rinse the vegetables
Add the vegetables to a pie crust
Cover the vegetables with the pulled pork
Bake at 400 degrees for 15 minutes or until the crust is golden brown

Cost: $6.21

__________________________________________
Vegetable:

2 Russet potatoes, diced
1/4 pound baby carrots, quartered
1 can (4 oz) sliced mushrooms
Pepperjack cheese to cover vegetables

Boil the vegetables until tender (about 15 minutes)
Drain and rinse the vegetables
Add the vegetables to a pie crust
Cover the vegetables with the pepperjack cheese
Bake at 400 degrees for 15 minutes or until the crust is golden brown
(Season with Red Pepper)

Cost: $3.05