A Meat Pie to End All Meat Pies

Ground beef gets a major upgrade No images? [View Online.]( [Saveur]( 04/10/2019 [Image](  [A Meat Pie to End All Meat Pies]( It can be challenging to find a dish that works for any occasion, but this week’s recipe for The Way We Cook fits the bill perfectly: an Italian-leaning savory pie filled with ground beef, potatoes, provolone, and broccoli rabe that’s satisfying without being too heavy. It’s a stroke of genius, we daresay, from SAVEUR editor-in-chief Stacy Adimando that we can’t wait to make for [Easter]( [Mother’s Day]( bridal showers, potlucks, or even the Game of Thrones premiere this weekend (it’s no pigeon pie, but it pairs beautifully with this [Lady Stoneheart cocktail]( named for one of the many fallen characters on the show).  The recipe relies on store-bought puff pastry, so all you have to do for the crust is thaw and roll. White wine vinegar or lemon juice helps cut the richness of the meaty filling, and crushed red chile flakes add just the right amount of heat. The best part? This pie is endlessly adaptable: you can switch up the cheese, vegetables, and even the serving temperature—we can attest that it’s delicious cold, as we ate the leftovers straight out of the fridge and highly recommend you do the same. [Image](  [Pie Will Never Be the Same After This Ground Beef and Cheese Version]( [With provolone, potatoes, and broccoli rabe, it’s a family-style brunch, lunch, or dinner—between two crusts]( [Subscribe to Saveur]( You Might Like [Learn more about RevenueStripe...]( [Facebook]( [Twitter]( [Instagram]( {EMAIL} is subscribed to receive newsletters from Saveur. [Unsubscribe]( | [Manage My Preferences]( | [Privacy Policy]( Add newsletters@mail.saveur.com to your address book to ensure delivery. Copyright © Bonnier Corporation, 460 N. Orlando Ave., Suite 200, Winter Park, FL 32789 [Bonnier Corporation](