Revealed: How to Make Meat Pie Without Using Oven – Step-by-Step!

Are you a meat pie enthusiast but don’t have an oven? Or maybe you’re looking for a creative way to cook your favorite dish without heating up your kitchen? This blog post is for you! We’ll explore various techniques on how to make meat pie without using an oven, so you can enjoy this classic comfort food anytime.

The Magic of No-Bake Meat Pie

The idea of making a meat pie without an oven might seem daunting, but it’s actually quite achievable. There are several methods that allow you to achieve that golden, flaky crust and delicious filling without relying on the heat of an oven.

Method 1: The Slow Cooker Magic

Ingredients:

• Filling:
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup beef broth
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.1 ounce) can diced tomatoes, undrained
• Crust:
• 1 (14.1 ounce) package refrigerated pie crusts

Instructions:

1. Brown the beef: In a large skillet over medium heat, brown the ground beef. Drain any excess grease.
2. Add vegetables: Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Combine ingredients: Transfer the beef mixture to a slow cooker. Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, salt, pepper, and diced tomatoes.
4. Cook on low: Cover and cook on low heat for 4-6 hours, or until the filling is heated through and the flavors have melded.
5. Prepare the crust: While the filling cooks, unroll the pie crusts and cut them into 12 equal squares.
6. Assemble the pie: Spoon the filling into individual ramekins or heat-safe bowls. Top each with a pie crust square.
7. Bake (optional): If desired, you can bake the assembled pies in a 350°F (175°C) oven for 15-20 minutes, or until the crust is golden brown.

Method 2: The Pressure Cooker Power

Ingredients:

• Filling:
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup beef broth
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.1 ounce) can diced tomatoes, undrained
• Crust:
• 1 (14.1 ounce) package refrigerated pie crusts

Instructions:

1. Brown the beef: In a large skillet over medium heat, brown the ground beef. Drain any excess grease.
2. Add vegetables: Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Combine ingredients: Transfer the beef mixture to a pressure cooker. Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, salt, pepper, and diced tomatoes.
4. Cook under pressure: Secure the lid of the pressure cooker and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 5 minutes before releasing the remaining pressure manually.
5. Prepare the crust: While the filling cooks, unroll the pie crusts and cut them into 12 equal squares.
6. Assemble the pie: Spoon the filling into individual ramekins or heat-safe bowls. Top each with a pie crust square.
7. Bake (optional): If desired, you can bake the assembled pies in a 350°F (175°C) oven for 15-20 minutes, or until the crust is golden brown.

Method 3: The Dutch Oven Delight

Ingredients:

• Filling:
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup beef broth
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.1 ounce) can diced tomatoes, undrained
• Crust:
• 1 (14.1 ounce) package refrigerated pie crusts

Instructions:

1. Brown the beef: In a large skillet over medium heat, brown the ground beef. Drain any excess grease.
2. Add vegetables: Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Combine ingredients: Transfer the beef mixture to a Dutch oven. Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, salt, pepper, and diced tomatoes.
4. Cook on the stovetop: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the filling is thickened and the flavors have melded.
5. Prepare the crust: While the filling cooks, unroll the pie crusts and cut them into 12 equal squares.
6. Assemble the pie: Spoon the filling into individual ramekins or heat-safe bowls. Top each with a pie crust square.
7. Bake (optional): If desired, you can bake the assembled pies in a 350°F (175°C) oven for 15-20 minutes, or until the crust is golden brown.

Method 4: The Skillet Surprise

Ingredients:

• Filling:
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup beef broth
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.1 ounce) can diced tomatoes, undrained
• Crust:
• 1 (14.1 ounce) package refrigerated pie crusts

Instructions:

1. Brown the beef: In a large skillet over medium heat, brown the ground beef. Drain any excess grease.
2. Add vegetables: Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Combine ingredients: Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, salt, pepper, and diced tomatoes.
4. Cook on low heat: Reduce heat to low, cover, and simmer for 30 minutes, or until the filling is thickened and the flavors have melded.
5. Prepare the crust: While the filling cooks, unroll the pie crusts and cut them into 12 equal squares.
6. Assemble the pie: Spoon the filling into individual ramekins or heat-safe bowls. Top each with a pie crust square.
7. Bake (optional): If desired, you can bake the assembled pies in a 350°F (175°C) oven for 15-20 minutes, or until the crust is golden brown.

Method 5: The Air Fryer Advantage

Ingredients:

• Filling:
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup beef broth
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.1 ounce) can diced tomatoes, undrained
• Crust:
• 1 (14.1 ounce) package refrigerated pie crusts

Instructions:

1. Brown the beef: In a large skillet over medium heat, brown the ground beef. Drain any excess grease.
2. Add vegetables: Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Combine ingredients: Transfer the beef mixture to a bowl. Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, salt, pepper, and diced tomatoes.
4. Prepare the crust: While the filling cooks, unroll the pie crusts and cut them into 12 equal squares.
5. Assemble the pie: Spoon the filling into individual ramekins or heat-safe bowls. Top each with a pie crust square.
6. Air fry: Place the assembled pies in the air fryer basket and cook at 350°F (175°C) for 10-15 minutes, or until the crust is golden brown and the filling is heated through.

Tips for Success

• Use high-quality ingredients: Start with good quality ground beef and fresh vegetables for the best flavor.
• Season generously: Don’t be shy with the seasonings. A flavorful filling is key to a delicious meat pie.
• Pre-cook the filling: If you’re using a slow cooker or pressure cooker, pre-cook the meat and vegetables in a skillet before adding them to the appliance. This helps to ensure that the filling is cooked thoroughly.
• Don’t overfill the pies: Leave some space at the top of the ramekins or bowls to allow for expansion as the filling cooks.
• Experiment with different crusts: Feel free to use puff pastry, homemade crusts, or even biscuits instead of refrigerated pie crusts.

Beyond the Basic

While the classic meat pie filling is delicious, you can get creative with your ingredients. Here are some ideas:

• Add cheese: Stir in shredded cheddar, mozzarella, or Monterey Jack cheese to add a gooey, cheesy flavor.
• Incorporate vegetables: Add chopped carrots, peas, or potatoes to the filling for extra texture and nutrition.
• Spice it up: Add a pinch of cayenne pepper, paprika, or chili powder for a touch of heat.
• Try different meats: Use ground chicken, turkey, or sausage instead of beef for a different flavor profile.

Time to Enjoy!

Now that you’ve learned how to make meat pie without an oven, it’s time to get creative in the kitchen! Experiment with different methods, ingredients, and toppings to create your own unique version of this classic dish.

Questions We Hear a Lot

Q: Can I make a large meat pie without an oven?

A: While you can use a slow cooker, pressure cooker, or Dutch oven to cook the filling, you’ll need a large, oven-safe pot or pan to bake the crust. You can try using a skillet, but it might be challenging to get the crust fully cooked and golden.

Q: Can I freeze leftover meat pie?

A: Yes, you can freeze leftover meat pie for up to 3 months. To freeze, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. When ready to eat, thaw the pie in the refrigerator overnight and reheat it in the oven or microwave.

Q: What are some good side dishes for meat pie?

A: Meat pie goes well with a variety of side dishes, such as mashed potatoes, green beans, peas, corn, or salad. You can also serve it with a dollop of sour cream or gravy.

Q: Can I make a vegetarian meat pie?

A: Absolutely! You can use lentils, mushrooms, or vegetables to create a delicious vegetarian meat pie.