Cheryl’s Mediterranean Meat Pie

I was planning out our menu for last week when I received an e-mail from my friend, Kendra, asking for this recipe.  It sounded good and we had all of the necessary ingredients on hand, so I added it to the menu!  Unfortunately, we’ve had a couple of evenings away from home due to Grandma’s funeral.  You know what?  Missing a couple of meals on the menu plan does not mean that the menu plan was not helpful.  In fact, knowing what was planned for each day really helped.  The Mediterranean Meat Pie will simply carry over to next week’s menu!  It’s one meal already planned for next week!

This is a wonderful make now and bake later recipe, and kids love it. It’s a great dish to whip up early in the day to pop into the fridge to bake just before dinner time. It also freezes very well before baking.  I will often make two at the same time and freeze one for later.  This is also a great dish to take to a brand new mom because the fennel seed is said to help with milk production.  I always make my own pie crust for this recipe, unless I’m taking it to a new mom.  Then I buy frozen pie crust so that the pan can just be tossed when they are done.


9″ deep dish pie crust (frozen or homemade)
1 lb. ground beef
1 medium onion, chopped
1 carrot, shredded
scant 1/2 cup flour
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon fennel seed
1 cup milk
2 cups grated cheddar cheese
1 cup frozen peas, thawed
1/2 cup parmesan cheese, grated

Thaw pie crust (if frozen).  Bake at 450° for 5 minutes.  In skillet cook meat, onion, carrot and salt until meat is brown.  Stir in flour and seasonings.  Add milk.  Cook and stir a minute or so until bubbly.  Add cheddar cheese and stir in.  Remove from heat and stir in peas.  Pour into pie crust.  Bake at 350° for 20 – 25 minutes or until hot.  Sprinkle parmesan over top.  Let stand 5 minutes before serving.

FREEZER COOKING: Double the above recipe and it will fill three regular size (not deep dish) pie crusts! I love doubling the recipe, sharing one pie with another family, enjoying one for dinner in my own home, and putting the third into the freezer. If you don’t have a family to share with, that will give you two pies for your own freezer. Freeze the pie before baking. You can put the parmesan cheese on it before freezing, if you’d like, or add it fresh to the pie after it’s baked. Either way works well.

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