First Step: Prep the Ingredients Begin with mise en place by chopping 1 cup onion and mincing 2 garlic cloves, then measuring out meats and cheeses this takes about 10-15 minutes to organize. For dietary adaptations, use plant-based substitutes for meats in vegan versions or prepare with reduced-fat options for low-calorie preferences, laying a solid foundation for your meat pie assembly.

Second Step: Cook the Filling In a skillet, brown 1 lb ground beef and 1/2 lb Italian sausage over medium heat for 5-7 minutes, then add onion and garlic, cooking for another 3-4 minutes until softened. Stir in seasonings like 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper adapt by using vegetable broth for vegan tweaks or less oil for lighter versions, building flavor while keeping the meat pie filling juicy and aromatic.

Third Step: Prepare the Mixture In a bowl, combine the cooked meat mixture with 1 cup ricotta, 1/2 cup Parmesan, and 2 eggs, mixing until well incorporated this merges everything in about 2 minutes. For gluten-free options, ensure any added binders are suitable, or opt for egg substitutes in vegan adaptations, creating a cohesive filling that’s easy to work with for the pie.

Fourth Step: Assemble and Bake Press the mixture into a prepared pie crust in a 9-inch pan, top with another crust if desired, and seal the edges; bake at 375°F for 50-60 minutes until the crust is golden and the filling is set. Monitor to avoid overcooking for low-calorie variations, use a thinner crust or reduce fillings slightly, ensuring the meat pie bakes evenly and develops that irresistible texture.

Final Step: Finishing Touches and Serving Let the pie cool for 10-15 minutes after baking, then slice and serve with sides like salad or veggies for a complete meal. For more ideas, pair with our roasted vegetables recipe to enhance the feast. With these customizations, your Easter Meat Pie is ready, adapted for any diet and full of seasonal charm!