Meat Pies with Gravy and Apple Spinach Salad

Meat Pies with Gravy and Apple Spinach Salad
Meat Pies with Gravy
1 pound ground beef (**sale** Ultimate Ground Beef $1.89/lb.)
1 medium onion, finely chopped (**sale** medium yellow, $1.99/3lb. bag)
3 ½ cups peeled and diced potatoes (**sale** Russet potatoes $2.99/10lb. bag)
1 ¼ cups diced carrots (**sale** 2 lb. Baby-cut carrots $2.50)
1 teaspoon salt
¼ teaspoon pepper
1 egg, beaten
1 pkg. refrigerated pie crusts or homemade pie crusts
2 brown gravy mixes, prepared
Apple/Spinach Salad
1 bag baby spinach (**sale** 2/$5.00)
2 Granny Smith apples, cored and sliced (**sale** 3 lb. bag/$3.99)
8 ounces Cheddar Cheese, cubed (**sale** 3/$5.00)
¼ cup walnuts, (optional)
¼ cup apple cider vinegar
¼ cup maple syrup
¼ cup extra virgin olive oil

Preheat oven to 325 degrees. In a large skillet, brown meat with the onion. When meat is no longer pink, drain well. In a large bowl, combine cooked meat, potatoes, carrots and one cup gravy. Season to taste with salt and pepper. Roll out pie crusts. Place about ½ – 2/3 cup of meat mixture in the center of 6 pieces of pie crust that have been rolled out into about 10 inch rounds. Fold dough over meat mixture and seal edges with a fork. Cut slits in the top of each. Bake on an ungreased baking sheet for 20-25 minutes or until golden brown. Serve with remaining gravy.

In a large bowl, combine spinach, apples, cheese and walnuts. Toss lightly. In a small bowl, whisk together vinegar, syrup and olive oil. Pour over the salad, toss to coat. Serve immediately. (Salad isn’t good if mixed ahead of time. Prepare the salad and dressing separately and combine just prior to serving.)

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