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  • Writer's pictureThe Freckle Face Farmer

The BEST Ground Beef Stroganoff Squares!

It's pretty bold when you put the word 'best' into any subject line but I truly believe this is the best meat pie you will ever make. My dad used to make this for us when we were kids. Although circumstances later on no longer allowed him to cook like he used to I still make this recipe and think of him instantly. AND I still LOVE it, even when I make it and that's saying something because I always appreciate food more when it's made for me even though I LOVE to cook. It's just not the same experience for myself when I make it but like I said, I make this recipe for my family and I still love, love, love it. I also enjoy a good recipe using ground beef because it is so versatile and I always have it on hand. So on to the recipe!



- 2 lbs Lower Shannon Farms grass fed ground beef

- 2 cups sliced mushrooms

- 1 medium to large onion, diced

- 8 oz cream cheese

- 1/2 cup of bread crumbs or cornmeal

- 3 tsp Lower Shannon Farms Dried Thyme

- 1 tsp Lower Shannon Farms Dried Parsley

- 1/2 tsp black pepper

-1 1/2 tsp salt


- 3 cups flour

- 1 1/2 tbsp onion powder or minced onion

- 1 tsp salt

- 1 tsp granulated sugar

- 1/4 tsp black pepper

- 1 cup butter, room temperature

- 1 Lower Shannon Farms Farm Fresh egg, slightly beaten

- 6 to 7 tbsp cold water

- 1 tbsp milk or cream

- 1 Lower Shannon Farms Farm Fresh egg, slightly beaten


1.) First, preheat the oven to 375 degrees fahrenheit. In a large skillet or deep edge frying pan add the ground beef, onions and mushrooms.

2.) Continue to brown beef and cook onions and mushrooms over medium to high heat. If you don't use a lean farm raised ground beef you may need to drain off the fat.

3.) Stir in all remaining filling ingredients. Heat on medium low until cream cheese is melted, then set aside.

4.) Start on the crust! In a large bowl stir together the first 5 ingredients under 'crust'.

5.) Cut in butter until mixture is crumbly.

6.) Add one egg and water to a small bowl, slightly beat together and then add to the dry mixture until moistened.

7.) Divide dough in half and roll into two balls. Wrap one of the dough balls in plastic wrap and place in the fridge.

8.) While the other dough ball is in the fridge, take the second one and roll it out on a floured surface. Grab a baking dish (somewhere around a 9 x 13"), roll out the dough enough to fit the dish (and go up the edges). Transfer the dough into the dish and fold it up the edges of the pan, slough off the excess with a knife.

9.) Place filling in the pan and spread out evenly along the base.

10.) Take the second ball of dough, roll it out on a floured surface and then place on top of the pan with mixture. Press down the edges and cut off the excess.

11.) Slightly beat the last egg and brush on to the top of the pie.

12.) Put the meat pie in the oven for ~45 minutes. Take out of oven when ready and let sit for 5-10 minutes. This recipe is 8 -10 servings. Enjoy!

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