1cupbeef stock, preferably homemade, or low-sodium beef broth
2Tbspsesame seeds, optional
Prepare a pie crust for a double crust pie. Ease one crust into a 9-inch pie pan and chill while you make the filling.
Preheat the oven to 400°F. Whisk the ingredients for the spice mixture together in a small bowl.
In a large skillet, heat the ghee on medium-high heat. Add the onions, sprinkled with ½ tsp salt, and sweat them until they start to soften, about 2 to 3 minutes. Toss in the garlic and cook 1 minute more until fragrant. Add the ground beef to the onion minute and cook until brown, about 10 minutes. Drain the mixture well.
Place the hash browns in the pan, chopping them up with your spoon if they’re in a patty form. Cook the mixture 5 minutes, stirring occasionally.
Stir in the parsley, cilantro, and the spice mixture until well blended. Gradually pour in the beef stock. Lower the heat and simmer the filling an additional 5 minutes or until it starts to look a little dry, stirring occasionally.
Remove the pan from the heat and allow the mixture cool for about 5 minutes.
Spoon the filling into the pie crust-lined pan. Top with the second crust, trim and seal the edges. Cut silts in several places to allow for steam to escape. Crust mayonnaise over the top crust and sprinkle with sesame seeds, if using.
Bake on lower rack for 40 to 50 minutes or until the crust is dark golden brown (shield the edges if they’re browning too quickly).
Let pie stand for 5 minutes before serving.
Serve with sour cream if desired, and enjoy!
This pie is great with my homemade pie crust using the double crust pie recipe ratio. A store-bought double crust pie crust works well also.The parsley and/or cilantro can be omitted if your family doesn't like either or both of them.You can substitute ¼ teaspoon garlic powder for the minced garlic. The same is true for the parsley and cilantro…substitute 2½ tablespoon dry parsley and 1 teaspoon dry cilantro. Add these substitutions into the spice mixture.I use paper towels to drain the fat away. Just push the filling to one side and tilt the pan so you can mop up the liquid with several paper towels. Use tongs to remove the soaked towels to the trash.The filling can be made ahead up until step 6. Allow to cool to room temperature, then store, covered up to 3 days in the refrigerator. Alternatively, you can assemble the whole pie, making sure filling comes to room temperature before adding the top crust. Refrigerate (wrapped) until ready to bake later. Allow the chilled pie to sit on the counter while the oven is pre-heating.