Katie Stew

A rich, simmering blend of my favorite things

Everything is better in a pastry- esp. Taco Pie


I learned a simple fact about 2 months ago. Everything is better in a pastry.

Now, this isn’t necessarily a new concept to me. I have always loved what I charmingly refer to as “meat pockets”. That covers everything from samosas, spring rolls, and gyoza, to pasties and pot pies. I have explored this realm of food thoroughly. I have made samosas, which were good, but not as good as the ones my favorite indian place makes. Those are heavenly. I have made spring rolls, frequently. I look forward to talking about my recipe. They are awesome.

But, it was only recently that I discovered the wonder of pot pies and pasties. For some reason pot pies always seemed difficult. Then one night back in November or so, I decided to just do it. I never knew it was so easy! (That is if you are using frozen pie shells. Its a little harder if you are making your own crust.) Basically, you just saute up everything you want in it and then make a creamy gravy. Toss it all in the pie and bake until pretty and bubbly.

This weekend I was thinking about making a chicken pot pie. I proposed the idea to my boyfriend who countered with tacos. Then a few minutes later, “what about a taco pie?”. I pondered, “what about a taco pie?…..” How hard could that be?

“Not very” is the answer.

Here is the basic rundown.

First, I assembled the following: 3 cloves of garlic-minced, about 1 teaspoon crushed red pepper, 1 pound ground beef, 2 cups cubed potatoes-small, and a dash of olive oil.

Then I sautéd the garlic and pepper in the olive oil until golden. Added the beef and potatoes and cooked until brown. When brown I drained and added a package of taco seasoning and followed the directions.

Once all that meaty goodness was simmering, I tossed in 2 diced tomatoes, half a cup of salsa, and a good couple of shakes of Tapatio hot sauce. I love that stuff! Add as much or little as you want, depending on taste.

Once all that was ready, I put it in a pie shell, sprinkled liberally with some shredded cheddar cheese, used a second pie shell to make a top for the pie, and then did an egg white wash. I baked it at 350 for about 25-30 min. Until brown and bubbly.

This is not a dieter’s meal.

But, I have to say, it was really tasty and my boyfriend didn’t care about eating anything else all weekend. I served it with a little shredded cheese on top and a dollop of sour cream. I think the sour cream is a real must for this dish.

I would like to end this with “Bon Apetit!”. But, I’m pretty sure Julia Child would have a conniption fit at seeing this recipe. So, simply:

Dig in!


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