After a long, cold day, nothing is more satisfying than a warm pie, bursting with the savory delights of meat and vegetables. Cold weather just makes a body crave starch and fat.
Could it be our increased need for calories in order to maintain body heat? Or perhaps once we’ve removed ourselves from the supermarket culture of food – where everything is available year-round – our body tunes into its natural wisdom of eating with the seasons. A light repast of salads and fruit suffice in the warm months; meat, cheese and root vegetables are what we desire during the cold ones.
Whether the meat you’re craving is encased in a buttery dough, topped with mashed potatoes – or both – your body will get what it wants in these savory pies. I promise, everyone will love these creations of comfort food and come away from the dinner table rubbing their bellies.
The beauty of savory pies is that they’re endlessly versatile. Virtually any kind of meat or vegetable can be substituted according to your taste. If the recipe calls for chopped chicken (as in the pot pie), use chopped steak or leftover stew meat and beef broth if that’s what you have on hand. For ground beef or lamb, substitute ground venison, pork or turkey if you prefer that. Though my first choice is always 100-percent homemade, if you’re short on time, you can always use store-bought crusts and doughs as well.
These savory pies can be made ahead of time and frozen for later consumption. What fun it would be to spend a weekend day making little meat pies for the freezer! With our hectic lives and booked schedules, soon you’ll be thankful you did.
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