Russian Meat Pie
A hearty Russian meat pie combining savory ground meat, tender vegetables, and creamy mushroom soup enveloped in flaky crust—perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Prepare the pie crust or use ready-made crust.
- Saute onion, carrots, and cabbage in butter or Pam in a large skillet, stirring often, until tender (about 15 minutes).
- Remove vegetables to a large bowl.
- In the same skillet, saute ground meat over high heat until it loses its pink color.
- Drain excess fat from the skillet.
- Add flour, salt, and pepper to the meat; stir and simmer until slightly thickened (about 5 minutes).
- Add undiluted cream of mushroom soup and stir until well blended.
- Remove from heat and add the meat mixture to the vegetables.
- Fit the bottom pie crust into a 10-inch deep dish pie plate.
- Brush the bottom crust with the white of a slightly beaten egg.
- Spoon the meat and vegetable mixture into the crust.
- Cover with the top crust that has vents cut in it.
- Brush the top crust with the beaten egg yolk mixed with 1 tablespoon water.
- Bake at 350°F (175°C) for 30 to 45 minutes or until golden brown.
- Let sit for a few minutes before serving.
Tips & Substitutions
For added flavor, consider sautéing garlic along with the vegetables. If you want a healthier twist, substitute ground turkey or chicken for the beef. You can also use a whole wheat pie crust for a nutty flavor. Feel free to incorporate other vegetables like mushrooms or bell peppers into the filling. This recipe is versatile, much like the vegetarian recipes you might find in classic cookbooks.
Serving Suggestions
This hearty Russian Meat Pie is perfect on its own but pairs beautifully with a side of mixed green salad or roasted Thymed Vegetables for a balanced meal. Consider serving with a dollop of sour cream or applesauce for a touch of sweetness. It also makes an excellent dish for potlucks or family gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 1-2 minutes, or reheat the entire pie in a 350°F oven for 15-20 minutes until warmed through. Cover with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Russian Meat Pie contains roughly 674 calories, with 14g protein, 118g carbohydrates, and 17g fat. It is an excellent source of vitamin A (191% of the Daily Value), dietary fiber (56% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 742mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie up to the baking step and refrigerate it for up to a day. Just cover it tightly with plastic wrap. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes if it's chilled.
Can I freeze the meat pie?
Absolutely! To freeze, assemble the pie but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and bake according to the recipe instructions.
What can I serve with Russian Meat Pie?
For a delightful meal, serve the pie with a side of steamed vegetables or a refreshing cucumber salad. You might also consider pairing it with crusty bread for a heartier dinner. A simple dessert like Anna'S Danish Raisin, Brown Bread would make a lovely finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).