STERLING SILVER® SIRLOIN AND WILD MUSHROOM PIE

STERLING SILVER® SIRLOIN AND WILD MUSHROOM PIE

DIFFICULTY LEVEL: Intermediate

PREP TIME:

20 mins.

SERVINGS:

6

INGREDIENTS

  • 1½ pounds (681 grams) Sterling Silver® ground sirloin beef
  • 1 onion, diced
  • 1 tsp (5 mL) dried thyme
  • 2 cloves garlic, minced
  • ½ pound (227 grams) cremini mushrooms, sliced
  • ½ pound (227 grams) shiitake mushrooms, sliced
  • 1 large potato, baked and cooled
  • 2 tablespoons (30 mL) milk
  • 4 slices bacon, cooked and crumbled
  • Salt and pepper, as needed
  • Pie crust for 9-inch (22.5 cm) double crust pie
  • Tomato chutney or chili sauce

INSTRUCTIONS

  1. Preheat oven to 425°F (218°C).
  2. Brown ground sirloin over high until no longer pink. Drain meat, reserving fat.
  3. Sauté onions and thyme in 2 T (30 mL) of reserved fat until translucent. Add garlic and sauté for 1 minute. Add to browned meat.
  4. Add 2 more tablespoons (30 mL) of reserved beef fat to pan and sauté mushrooms until golden. Add to browned meat.
  5. Pile meat filling into bottom crust. Cover with top crust and crimp edges.
  6. Bake at 425°F (218°C) for 25-30 minutes, or until pie crust is golden and an internal temperature of 160°F (71°C) is reached on a meat thermometer.
  7. Serve with tomato chutney.