Meatball Pie

4
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"Libby wostrel made this for her family when they were out in the hay fields ,in the 40s 50s and 60s ,she called it shepherds pie but it was a pot pie they took this into the field rather than the casserole that now bears the name lol she made everything from scratch and her meatball recipe is here if you want to make it the way she did,but im doing an easier version . she probably varied the veggies for what she had on hand but the filling has to be tight when it cools because they ate this by hand cold,or they used a fork and knife if they kept it hot"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (676.5 g)
  • Calories 634.1
  • Total Fat - 22.3 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 6.5 mg
  • Sodium - 2389 mg
  • Total Carbohydrate - 62.9 g
  • Dietary Fiber - 15.1 g
  • Sugars - 11.1 g
  • Protein - 46.8 g
  • Calcium - 118.6 mg
  • Iron - 6.3 mg
  • Vitamin C - 34.2 mg
  • Thiamin - 1.9 mg

Step 1

Put 1 pie crust in pie pan.

Step 2

Cook potatoes in beef stock with onion and parsley. When soft mix the flour into the sour cream and add to stock will be thick you want it tight.

Step 3

In bottom of pie shell add the defrosted meatballs add peas add coleslaw mix.

Step 4

Then add potato mixture over the top. Top with other pie crust.

Step 5

Bake 400 for 30 minutes until golden brown.

Tips & Variations


No special items needed.