As most of the world knows, the premier of the Game of Thrones TV series was yesterday. We’ve only got 5 more (lengthy) episodes left. In this house, we were celebrating with official Game of Thrones beer and also this DELICIOUS Frey Pie. Don’t worry, there’s no people baked into this pie, but it is a fun nod to the popular series and what happens when you cross Arya Stark.
This pie reminds me a lot of a traditional pot pie. One of the main differences here though is the meat that is used is ground instead of the usual shredded or cubed. It’s also loaded up with plenty of veggies. Namely mushrooms, carrots, and of course potatoes. It’s a hearty pie if ever there was one. We’ve got to survive the longer winter after all, right?
As if all of that wasn’t enough, there’s also some bacon in this pie. It’s really really good stuff going on in here. Now, being as this is a hefty beast of a pie… you can’t make it in a traditional pie dish. Oh, no! This bad boy needs a good springform pan. We’re going as tall as ‘the wall’ with the Knights’ Watch.
Okay… maybe not that tall. But taller than a traditional pie dish can handle.
Now, I’m not about to lie. This pie does take some time and effort to get it together. But, I promise that the end result is totally worth every ounce of time. And that’s really all it is. This pie isn’t complicated. It’s just a little time consuming!
I had originally tried making this pie a couple of years ago, but I learned a lot of lessons along the way and made more than a few changes. More veggies. Actually, make that a LOT more veggies. Less effort. Less complicated. BOOM. Done.
TheSkinnyFork.com A meat, potato, and vegetable pie that's based off the one from the Game of Thrones series! Don't worry, no people were harmed in the making of this pie. Prep Time: 1 Hour • Cook Time: 45 Minutes
Servings: 16 • Serving Size: 1 Slice • Calories: 342 • Fat: 22 g • Saturated Fat: 7 g • Carb: 26 g • Fiber: 3 g • Protein: 10 g • Sugar: 1 g • Sodium: 390 mg
• 4 Oz. Center Cut Reduced Sodium Bacon
• 1 1/2 (14.1 Oz.) Pkgs. Refrigerated Pie Dough (3 Crusts)
• 2 Medium Carrots, Chopped
• 4 Medium Red Potatoes, Diced
• 1/2 Lb. Extra Lean Ground Turkey Breast
• 1/2 Lb. Turkey Italian Sausage
• 1/2 Yellow Onion Diced
• 8 Oz. Chopped Mushrooms
• 1/2 Tsp. Crushed Rosemary
• 1/2 Tsp. Dried Oregano
• 1/4 C. Light Butter
• 1/4 C. All-Purpose Flour
• 1 C. Reduced Sodium Chicken Broth
• Salt & Pepper to Taste
Lightly coat the inside of a 10-11” springform pan with non-stick baking spray and set aside.
Lay one pie dough crust out and roll it out a little more on a piece of parchment paper.
Place the pie dough in the base and up along the walls of the spring form pan and lay a second pie crust out to roll it slightly on the parchment paper as well.
Cut the pie dough accordingly and press in with your fingers to make sure the pie dough goes fully up along the walls of the springform pan and has about 1/2-1” of overhang.
Place the springform pan into the fridge.
Cook the chopped 4 Oz. bacon into the base of a large pot and cook over a medium-high heat or until cooked through.
Remove the bacon from the pot with a slotted spoon and set aside leaving the drippings in the pot.
Add the 2 carrots and the 4 potatoes to the drippings and cook for about 5 minutes, stirring constantly.
Once the veggies are just starting to become tender, add in the 1/2 Lb. ground turkey, 1/2 Lb. sausage, 1/2 yellow onion, 8 Oz. mushrooms, 1/2 Tsp. rosemary, and 1/2 Tsp. oregano.
Continue to cook for another 10 minutes or so or until the meat is cooked through completely and all the veggies are tender; set aside to cool.
While the mixture is cooling, place the 1/4 C. butter into a small pot over medium heat until melted.
Whisk in the 1/4 C. flour and cook for 1-2 minutes before whisking in the 1 C. chicken broth.
Continue to cook over medium heat until the mixture is thickened.
Pour the mixture into the meat and veggies along with the two large handfuls of chopped spinach and the bacon; stir to combine and allow the spinach to wilt.
Preheat the oven to 400 degrees F.
Remove the springform pan from the fridge and transfer the meat mixture into the prepared pan.
Roll out the third and final pie dough and rest it atop the meat mixture; crimping down and rolling in the edges to form the crust.
Cut a couple of slits in the top for ventilation.
Place the pie into the oven over a baking sheet (to catch and drips) to bake for about 45 minutes or until the top and edges are golden brown.
Once done, remove from the oven and allow to cool slightly before removing the springform and slicing.
Enjoy hot right away!
Nutritional Claims: Sugar Conscious • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free