If you have ever dreamed of biting into a warm, comforting slice of homemade goodness, then this Meat Pie Recipe is about to become your new favorite. Combining a flaky, buttery crust with a rich, savory beef filling, this classic dish brings together simple ingredients that create extraordinary flavors and textures. Whether you’re serving it for a cozy family dinner or impressing friends on a chilly evening, this Meat Pie Recipe will quickly earn a permanent spot in your culinary repertoire.
Ingredients You’ll Need
The beauty of this Meat Pie Recipe lies in its straightforward, accessible ingredients. Each component plays an essential role, from the crispy, golden crust made with cold butter and flour to the hearty, perfectly seasoned beef filling that brings depth and a burst of flavor.
- 2 1/2 cups all-purpose flour: Provides the base for a tender but sturdy crust that holds all the juicy filling.
- 200g unsalted butter (cold, cubed): Cold butter is key for creating that delectably flaky texture in the pastry.
- 1 tsp salt: Enhances the flavor of the dough and balances the beef filling seasoning.
- 6–8 tbsp cold water: Gradually added to bring the dough together without overworking it, keeping it light.
- 500g ground beef: The hearty filling’s star, offering rich and savory flavors.
- 1 large onion, finely chopped: Adds sweetness and depth to the meat mixture.
- 2 garlic cloves, minced: Brings a warm, aromatic note that enhances the beef.
- 1 small carrot, grated (optional): Adds subtle sweetness and texture contrast in the filling.
- 1 tbsp tomato paste: Offers a rich, tangy undertone and helps bind the filling.
- 1/2 cup beef broth: Keeps the filling moist and infused with meaty flavor.
- 1 tbsp Worcestershire sauce: Adds umami and a hint of tangy complexity.
- 1 tsp dried thyme: A fragrant herb that complements the beef perfectly.
- Salt and pepper to taste: Essential for seasoning both dough and filling.
- 1 egg, beaten (for brushing): Gives the pie a shiny, golden-brown finish.
How to Make Meat Pie Recipe
Step 1: Prepare the Oven and Pie Dish
Begin by preheating your oven to 190°C (375°F). Lightly grease your pie dish so that your crust won’t stick and will come out beautifully after baking. This simple step sets you up for an easier pie release and a flawless presentation.
Step 2: Make the Pastry Dough
In a large bowl, combine the flour and salt, then rub in the cold, cubed butter using your fingertips until the mixture feels crumbly and sandy. Add cold water gradually, just enough to bring the dough together without making it sticky. Once formed, divide the dough into two discs, wrap them loosely, and chill for 30 minutes. Chilling is crucial for the butter to firm up, which helps create that sought-after flakiness when baked.
Step 3: Prepare the Meat Filling
Heat a little oil in a skillet and sauté the finely chopped onion and minced garlic until soft and aromatic. Add the ground beef and cook until nicely browned, stirring to break it up evenly. Stir in the tomato paste, grated carrot, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Let the mixture simmer gently until it thickens, infusing the filling with robust, layered flavors. Allow it to cool completely before assembling your pie to prevent a soggy crust.
Step 4: Assemble the Meat Pie
Roll out one of the chilled dough discs and line your prepared pie dish with it. Spoon the cooled meat filling evenly on top, spreading it out to all edges for consistent bites. Roll out the second dough disc to form the lid, place it gently over the filling, and carefully seal the edges by pinching or crimping them together. Make sure to cut a few steam vents in the center to let out moisture during baking, which keeps your crust delightfully crisp.
Step 5: Bake to Golden Perfection
Brush the top with beaten egg for that irresistible golden shine. Place the pie in the oven and bake for 45 to 50 minutes, or until the crust is beautifully golden brown and crisp. The aroma will fill your kitchen with warmth and invite everyone to the table.
Step 6: Rest and Serve
After baking, let your Meat Pie rest for 10 to 15 minutes. This resting period allows the filling to settle and makes slicing easier without it spilling out. Then slice generously and watch your friends and family savor every bite.
How to Serve Meat Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a burst of color and a fresh note that brightens up the hearty flavors of the meat pie. A dollop of tangy sour cream or a side of grainy mustard can also elevate each savory forkful beautifully.
Side Dishes
This meat pie pairs wonderfully with crisp, refreshing salads — think mixed greens with a light vinaigrette — or classic buttered peas and creamy mashed potatoes for a soul-satisfying meal. Steamed seasonal vegetables provide a balanced touch of sweetness and crunch that complements the richness of the pie.
Creative Ways to Present
For an inviting presentation, serve the meat pie on a rustic wooden board with herb sprigs and small bowls of dipping sauces on the side. Alternatively, cut the pie into individual portions for a charming pot-pie effect, perfect for entertaining or casual meals alike.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover any leftover meat pie tightly with plastic wrap or foil and store it in the refrigerator. It will keep well for up to three days, making it an excellent make-ahead meal for busy evenings.
Freezing
You can freeze the assembled, unbaked meat pie by wrapping it securely in plastic wrap and aluminum foil to prevent freezer burn. When ready to bake, thaw overnight in the refrigerator and proceed with egg-washing and baking as directed. This method allows you to enjoy your Meat Pie Recipe fresh anytime you want.
Reheating
To reheat leftovers, warm individual slices in a preheated oven at 180°C (350°F) for about 15 minutes to regain that delightful crispness. Avoid microwaving if you want to maintain the crust’s flaky texture, though it can be convenient for a quick snack.
FAQs
Can I use other meats for this Meat Pie Recipe?
Absolutely! While ground beef is classic, you can swap in ground lamb, pork, or even a mix of meats for different flavor profiles. Just adjust the seasoning accordingly to complement the meat choice.
Is the carrot necessary in the filling?
The carrot is optional but recommended as it adds a subtle sweetness and textural contrast that balances the richness of the beef. Feel free to omit it if you prefer a more traditional meaty pie.
Can I use pre-made pastry instead of making my own dough?
Yes, pre-made puff or shortcrust pastry can be used to save time. Just keep in mind that the homemade dough offers a special flaky and buttery quality that really elevates the dish.
How do I prevent the crust from getting soggy?
Ensure the meat filling is completely cooled before assembling the pie. Also, don’t forget to cut steam vents on top — these allow moisture to escape during baking, keeping the crust crisp.
Can this Meat Pie Recipe be made gluten-free?
With some adjustments, yes. Use a gluten-free flour blend suitable for pastry, and verify that all other ingredients are gluten-free. The texture might vary slightly but it can still be delicious!
Final Thoughts
This Meat Pie Recipe is a true comfort food champion, combining humble ingredients to create something truly special. Its flaky crust and savory filling make every bite a warm hug on a plate. I can’t wait for you to try it and share this beloved classic with your friends and family — trust me, it’s worth every minute in the kitchen!
Print
Meat Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: British
Description
A classic homemade meat pie featuring a flaky buttery crust filled with a savory ground beef mixture enriched with vegetables and aromatic herbs. Perfect for a comforting meal, this pie combines a tender, golden crust with a rich, flavorful filling that simmers to perfection.
Ingredients
Pie Dough
- 2 1/2 cups all-purpose flour
- 200g unsalted butter (cold, cubed)
- 1 tsp salt
- 6–8 tbsp cold water
Filling
- 500g ground beef
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, grated (optional)
- 1 tbsp tomato paste
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
Finishing
- 1 egg, beaten (for brushing)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 190°C (375°F) and lightly grease a pie dish to prevent the crust from sticking during baking.
- Make Pie Dough: In a large bowl, mix the all-purpose flour and salt. Rub in the cold cubed unsalted butter until the mixture becomes crumbly. Gradually add cold water, one tablespoon at a time, and bring the dough together. Divide it into two discs, wrap, and chill in the refrigerator for 30 minutes to rest and firm up.
- Prepare the Filling: Heat oil in a skillet over medium heat. Add the finely chopped onion and minced garlic and sauté until softened and translucent. Add the ground beef and cook until browned thoroughly, breaking up the meat. Stir in the grated carrot, tomato paste, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Let the mixture simmer until the liquid reduces and thickens into a hearty filling. Remove from heat and allow to cool completely.
- Assemble the Pie: Roll out one chilled dough disc on a floured surface and line the greased pie dish with it. Spoon the cooled meat filling evenly over the base. Roll out the second dough disc and lay it over the filling. Trim excess dough and crimp the edges securely to seal. Cut small steam vents into the top crust to allow steam to escape while baking.
- Finish and Bake: Brush the top crust generously with beaten egg to promote a shiny, golden finish. Place the pie into the preheated oven and bake for 45–50 minutes or until the crust is crisp and golden brown.
- Rest and Serve: Remove the meat pie from the oven and allow it to rest for 10–15 minutes before slicing. This resting time helps the filling set, ensuring clean slices and a better texture when served.
Notes
- For a vegetarian version, substitute the ground beef with lentils or mushrooms.
- Chilling the dough is essential to achieving a flaky crust.
- You can prepare the filling in advance and refrigerate to speed up assembly.
- Use cold butter and water to keep the dough tender and flaky.
- Adjust seasoning according to taste, especially salt and pepper.
- For extra flavor, add fresh herbs like parsley or rosemary to the filling.
- Ensure the filling is cooled completely before adding the top crust to prevent sogginess.
