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Meat Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 46 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/meat-pie-recipe/