Meat Pies - Oh My!
Meat Pies - Oh My!
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Pie for dinner... now you’re talking! These three recipes are great solutions for getting your family to the dinner table! They’re easy to make and can be whipped up ahead of time for pop-in-the-oven convenience.
Ingredients
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1 - pound Wild Idea Premium Ground Buffalo
- 1 - tablespoon olive oil
- ½ - package Jill’s Mexican Seasonings (or other Mexican seasonings)
- 4 - green onions, chopped
- 8 - white corn tortillas, chopped
- 16 - ounces shredded Mexican blend cheese
- 3 - cups Chili Verde Sauce (recipe below or pre-made sauce)
- 10 – tomatillos, husk removed and washed
- 1 – cup water
- 4 – green chilies, roasted, peeled and seeded
- ½ – cup packed cilantro leaves
- 1 – teaspoon each: cumin, coriander, and salt
- Juice of 2 limes (1/2 cup)
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1 - pound Wild Idea Premium Ground Buffalo
- 1 - tablespoon olive oil
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1 - 1 oz. package Jill’s Italian Seasoning (or other Italian seasoning)
- 8 - ounces pasta, linguini, spaghetti or other, cooked el dente
- ½ - cup pesto (*recipe below or pre-made pesto)
- 2 - cups packed, chopped, fresh spinach
- 1 - cup chopped tomatoes, seeded
- 8 - ounces shredded mozzarella cheese
- 4 - ounces shredded parmesan cheese
- 2 - eggs, beaten
- ¼ - cup cream
- 2 - cups fresh basil leaves, packed
- 2 - cups shredded Parmesan cheese
- 3 - garlic cloves, chopped
- 1 - teaspoon salt
- 1 - teaspoon pepper (I like a little more)
- 1 - tablespoon lemon juice (I like a little more)
- 1 - cup olive oil
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1 - pound Wild Idea Premium Ground Buffalo
- 1 - tablespoon olive oil
- 3 - tablespoons Jill’s Chili Seasoning (or other chili seasoning)
- 2 - cups celery, chopped
- 1 - cup carrots, chopped
- 4 - green onions, chopped
- 1 - cup wing sauce
- 8 - potatoes, pre-cooked and chopped
- 8 - ounces Mexican cheese blend
- 4 - ounces blue cheese, crumbled
- 2 - eggs, beaten
- ¼ - cup cream
Enchilada Pie Ingredients (Serves 8):
Layers of homemade green chili sauce, seasoned Ground Buffalo and cheese - what's not to love... great addition to tailgate parties too!
Chili Verde Sauce Ingredients:
Pasta Pie
Made with garden fresh ingredients, this recipe, believe it or not is light and so good. Serve it up with a delicious salad for a simple, fab, flavorful meal!
Ingredients (Serves 8):
Basil Pesto Ingredients:
Potato Pie - Buffalo Wing Style ("doesn't taste like chicken")
Ground Buffalo sautéed with carrots, celery and onion and seasoned with "buffalo wing sauce" and then baked into a pie with golden potatoes and cheese. Yup - it's pretty tasty.
Potato Pie Ingredients (Serves 8):
Directions
Enchilada Pie Preparations:
In a sauté pan over medium high heat add oil and crumble in ground buffalo meat.
Add Mexican seasonings and green onions and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
Remove meat from heat and cover.
Lightly oil into a deep-dish pie pan.
Pour ½ cup of the chili verde sauce into the pie pan.
Layer the pie-pan with a third of the tortillas, followed by half of the meat, then 6 ounces of the cheese and one cup of the chili verde sauce.
Repeat the above step and top with the last third of tortillas and last half cup of chili verde sauce.
Cover with foil and bake at 375° for 30 minutes.
Remove foil and top with remaining 4 ounces of cheese and continue to bake until cheese is melted.
Remove the enchilada pie from the oven and serve
Serve with additional chili verde sauce or pico de gallo. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
Chili Verde Sauce Preparations:
Place tomatillos and water in saucepan and bring to a boil. Boil for 5 minutes, until tomatillos are tender.
Place tomatillos and water in blender with all other ingredients.
Blend until well incorporated.
Return to saucepan and let simmer until desired thickness is achieved.
Pasta Pie Preparations:
In a sauté pan over medium high heat, add the oil and crumble in the ground buffalo meat.
Add the Italian seasonings and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
Remove meat from heat and cover.
Lightly oil a deep-dish pie pan.
In a large bowl, toss the pasta with the pesto.
Add the meat, spinach, tomatoes, the mozzarella cheese and half of the Parmesan cheese, tossing to incorporate.
Whisk the eggs with the cream and toss into the pasta mixture.
Press the ingredients into a deep-dish pie pan and cover with foil.
Bake at 375° for 30 minutes.
Uncover the pie and cover with remaining Parmesan cheese and continue to cook until cheese is melted.
Remove from the oven and allow to rest for 5 minutes before serving.
Drizzle with a little more pesto and garnish with fresh tomatoes.
Basil Pesto Preparations:
Place all ingredients in blender and puree until smooth. Refrigerate.
Potato Pie Preparations:
In a sauté pan over medium high heat, add the oil and crumble in the Ground Buffalo meat.
Add the chili seasonings and stir in to incorporate, breaking up the meat with a spatula as you stir.
Add the carrots, celery and green onions and continue to cook until meat is browned and vegetables are slightly tender.
Remove meat/vegetable mix from heat and allow the meat mixture to cool a bit, about 10 minutes.
Lightly oil a deep-dish pie pan.
In a bowl, mix the meat, potatoes and cheeses together.
Whisk the eggs with the cream and fold into the mixture.
Press the mixture into a deep-dish pie pan and cover with foil.
Bake at 375° for 30 minutes. Remove the foil and place under broiler until top is browned and crusty.
Remove from heat and serve.
Serve with wing sauce and additional blue cheese crumbles or dressing.
Recipe Note
If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
These are great recipes for casual entertaining. Can’t decide which one to try first.
These sound delicious, and helpful for someone who has just whipped up batches of Mexican salsa. Thank you for the inspiration, Jill.