Pie Filling
1 pound ground beef
6 slices thick cut bacon (this is just a minimum)
8 oz Yukon gold potatoes cut into 1/2" cubes (You can use a bag of Simply Potatoes)
2 leeks, chopped (clean in salad spinner) (you can use any onions)
4 cloves garlic minced
2 teaspoons dried thyme
3 table spoons flour
2/3 cup low sodium beef broth
Salt & Pepper to taste
You can add any vegetables you like, I use carrots sometimes. Saute the carrots with the leeks and add a few minutes.
Instructions
Cook the ground beef in a large skillet.
Add the broth, thyme, salt and pepper and the flour after draining the ground beef. Cook stirring for 5 minutes to thicken broth. Remove to a mixing bowl and wipe out the skillet.
Fry the bacon in the large skillet. Keep some of the bacon fat in the skillet. Set the bacon aside and crumble into smaller pieces.
Cook the potato cubes in the large skillet in the bacon fat. Cook 7 minutes.
Remove potatoes to the mixing bowl.
Saute the leeks and garlic in a small skillet, 5 minutes. Add to the mixing bowl.
Assemble
Prepare a pie shell in a pie dish. I use the rolled pastry in the refrigerated section.
Combine all of the above ingredients in the mixing bowl and add to the pie dish.
Top with the second pastry roll, cut to vent or make a lattice as you wish.
To make hand pies, I like philo dough, but it is pricy to buy. You could also make individual sized pot pies.
Bake
Preheat the oven to 375. Bake on middle rack 40 to 45 minutes.
