Beef and Bok Choy Pie

The inspiration for this pie came from my family's love of pasties (the Cornish hand held meat pie) combined with my interest in tourtiere (the Canadian meat pie), coupled with a pile of bok choy from the CSA farm share and a freezer full of cow.  The result is very tasty (there was fighting over the leftovers).  Definitely a keeper.  I bet you could swap the bok choy for Swiss chard, tat soi, collard greens, or kohlrabi.  I stopped short of calling this a pot pie-the filling was moist but not really gravy-like.  If you are not lucky enough to live near a Penzey's, look near the chicken stock/vegetable broth aisle for jars of spoonable soup base.  It really makes the dish.

You've got to watch vegetable soup base.  It rushes the camera.

Beef and Bok Choy Pie

1 pound ground beef

1 and 1/2 cups assorted finely chopped veggies (I used onion, celery, carrot, pepper, and squash)

1 large bok choy, stems finely diced, leaves sliced into ribbons

1 clove roasted garlic

1 teaspoon steak seasoning

1 teaspoon Worcestershire sauce

1 teaspoon Penzey's vegetable soup base

2 Tablespoons water

crust for 1 single crust pie (still chicken to make this)

Preheat oven to 375 degrees Fahrenheit.  In a large skillet over medium heat, brown the meat and drain the fat.  Add the chopped/diced veggies (all but the choy leaves) and garlic. Sauté together with the meat for 10 minutes until softened.  Add the choy leaves, seasonings, and water.  Stir to combine.  Spoon into a pie plate or round casserole.  Top with pie crust.  Cut slits to vent.  Do a more decorative job than I did, ok?  Bake for 35-40 minutes until crust is lightly browned. Serve hot with a hunk of cheddar cheese.
This post is linked with the Wednesday Fresh Foods Link Up, Carole's Chatter and What's In The Box?