Meat Lovers Pie
makes a 9” pie that’ll server 6-8


2 Pie Crusts (recipe below)

1 lb Beef, cut into small 1/2” pieces (I used shoulder chuck)
1 lb Mild Italian Sausage
5 slices Bacon, finely chopped
1 med Onion, chopped (about 1 1/2 cups)
1 med Yellow Squash, split lengthwise and then thinly sliced (about 1 1/2 cups)
1 sm Jalapeño (optional), seeded and chopped
1 sm Red Pepper, chopped (about 1 cup)
3 cloves Garlic, peeled, smashed and minced
1 tbl Fresh Sage, finely chopped
1 tsp Dried Oregano
1 tsp Salt
1 tsp Black Pepper
1 tbl Olive Oil
1 cu Freshly Grated Parmesan Cheese
1/4 cu Flat Leaf Parsley, chopped
1/4 cu All Purpose Flour, plus 2 tablespoons
1 cu Whole Milk, plus additional to brush on crust before baking


Place the beef in a large bowl and add 2 tablespoons of flour, 1 teaspoon of salt, and 1 teaspoon of pepper. Toss to coat and set aside.

Place bacon in a large saucepan over medium high heat. Sauté for 4 minutes. Reduce heat if bacon is getting crispy. Add Italian sausage and sauté for an additional 4 minutes. Remove ingredients with a slotted spoon and set aside.

Add 1 tablespoon of olive oil to the pan and add onions. Sauté for 2 minutes. Add seasoned beef and sauté for an additional 3 minutes. Add squash, jalapeño, red pepper, and garlic. Stir to combine and add sage and oregano. Sauté for an additional 3 minutes. Stir in Italian sausage and bacon. Add 1/4 cup of flour and stir until fully incorporated. Add 1 cup of milk and stir until mixture thickens, about 2 minutes. Remove from heat and add grated parmesan cheese and parsley. Set aside to cool for about 10 minutes. Taste for seasoning and adjust if necessary to your liking.

Preheat oven to 350 degrees F. Roll out one pie crust on a lightly floured board to a about a 12” circle. Transfer to a 9” pie pan. Press the bottom and sides into the pan and allow the excess to extend over the sides. Pour filling into pan and spread it evenly, pressing it into the pan to eliminate any gaps.

Roll out second crust. Cut about a 1 1/2” hole in the center to vent pie as it cooks. Place crust over the filling, allowing edges to extend over lower crust. Cut away excess dough that extents beyond about 1/2” from rim of the pan. Crimp the two crust edges together using your fingers. If you want to use the additional scraps of crust leftover, make decorative patterns and apply to the crust. Brush the surface with a pastry brush and whole milk.

Place pie on a baking sheet and into the oven for 30-40 minutes, or until the crust is golden brown. Remove from oven and allow to cool and set for about 20 minutes before serving.

Pie Crusts


2 1/4 cu All Purpose Flour
12 tbl Unsalted Butter (1 1/2 sticks), diced
6 oz Cream Cheese, pulled into small marble size pieces


Make the crusts by placing the flour, butter, and cream cheese in a large food processor. Process until ingredients start to ball together. Removed and divide the mixture into two portions. Roll each into a ball and then flatten to about a 5” round. Wrap in plastic and refrigerate for at least an hour.