Meat Pie Recipe
This meat pie recipe is all about comfort in every bite! It features a flaky, golden crust filled with a hearty mix of seasoned ground meat and vegetables. The filling…
Tip: save now, cook later.This meat pie recipe is all about comfort in every bite! It features a flaky, golden crust filled with a hearty mix of seasoned ground meat and vegetables. The filling is rich and flavorful, with just the right amount of savory goodness that makes this pie truly satisfying.
I love making this meat pie whenever I want something warm and filling that’s perfect for sharing. One of my favorite tips is to let the filling cool slightly before putting it into the crust so it doesn’t get soggy—it keeps the crust nice and crisp. Plus, you can customize the meat and veggies to your liking, which makes it easy to keep it fresh and exciting every time.
Serving this meat pie warm, straight from the oven, with a side of mashed potatoes or a simple salad is my go-to way. It’s a meal that reminds me of cozy family dinners where everyone gathers around the table. Whenever I make this pie, it’s like a hug on a plate—simple, delicious, and always welcome.
Key Ingredients & Substitutions
Ground Beef: This is the star of the pie, giving it rich flavor and texture. You can swap with ground turkey or chicken for a leaner option. For a deeper taste, try ground lamb or a mix of beef and pork.
Vegetables: Onion, carrots, peas, and garlic add sweetness and freshness to the filling. If peas aren’t your thing, try corn or chopped green beans instead.
Flour & Broth: Flour helps thicken the filling into that perfect gravy consistency. All-purpose flour works best, but cornstarch mixed with water is a good gluten-free alternative. Beef broth adds depth, but vegetable broth or mushroom broth works well for different flavors.
Puff Pastry or Pie Crust: Puff pastry gives a light, flaky crust, while traditional pie crust offers a sturdier bite. If you’re short on time, refrigerated pie crust is a handy shortcut.
Egg Wash: Brushing with beaten egg ensures a golden, shiny crust. If you don’t have eggs, milk or cream can work as a substitute for a softer shine.
How Can You Get a Flaky, Golden Pie Crust Every Time?
Getting the crust just right is key to a great meat pie. Here’s how to do it:
- Keep the Pastry Cold: Cold pastry creates flakiness. Chill dough before rolling and handle it quickly to avoid warming it with your hands.
- Don’t Overfill: Too much filling can make the crust soggy. Let your filling cool before adding—it holds together better and won’t melt the pastry.
- Seal the Edges Well: Press edges firmly with a fork to keep juices inside and help the pie hold its shape during baking.
- Make Steam Vents: Cut small slits on top of the crust so steam can escape. This stops the crust from getting soggy or puffing unevenly.
- Egg Wash Magic: Brush the top crust with beaten egg for a beautiful golden color and slight crispiness.
- Bake at the Right Temperature: Start at 400°F (200°C) for a crispy crust, then keep an eye so it doesn’t burn. Rotate your pie midway if your oven heats unevenly.
Equipment You’ll Need
- Large skillet – perfect for browning the meat and cooking the veggies evenly.
- Wooden spoon or spatula – great for stirring the filling without scratching your pan.
- 9-inch pie dish – holds the pie nicely and helps the crust bake evenly.
- Rolling pin – makes it easy to roll out the pastry to the right thickness.
- Baking sheet – handy to place under the pie dish to catch any drips in the oven.
Flavor Variations & Add-Ins
- Use ground lamb or pork instead of beef for a different but delicious flavor.
- Add diced mushrooms for a richer, earthier taste and extra texture.
- Mix in shredded cheese like cheddar or mozzarella before sealing the pie for a melty surprise.
- Spice it up with a pinch of smoked paprika or cayenne for a little kick.
How to Make Classic Meat Pie
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 2 carrots, peeled and diced
- ½ cup frozen peas
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme or 1 tbsp fresh rosemary, chopped
- Salt and pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 package (about 2 sheets) puff pastry or pie crust dough, thawed
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
About 15 minutes to prepare the filling and assemble the pie, plus 25-30 minutes to bake. Allow 5 to 10 minutes for the pie to cool before serving. Total time is roughly 45 minutes.
Step-by-Step Instructions:
1. Cook the Filling:
Preheat your oven to 400°F (200°C). Heat oil in a large skillet over medium heat. Add diced onion, garlic, and carrots and sauté for about 5 minutes until the vegetables start to soften. Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
2. Thicken the Filling:
Sprinkle the flour over the meat and vegetables, stirring to coat evenly. Cook for about 1-2 minutes to remove the raw flour taste. Gradually pour in the beef broth while stirring to avoid lumps. Stir in Worcestershire sauce, thyme or rosemary, salt, and pepper. Simmer until the mixture thickens, around 5-7 minutes. Add the frozen peas and cook for 2 more minutes. Remove the skillet from heat and let the filling cool slightly.
3. Assemble the Pie:
Roll out one sheet of pastry and gently press it into a 9-inch pie dish. Trim edges if needed. Pour the cooled filling into the pastry-lined dish. Cover with the second pastry sheet, trim excess, and seal the edges by pressing with a fork. Cut small slits on top to let steam escape. Brush the top crust with the beaten egg for a golden glaze.
4. Bake and Serve:
Bake in the preheated oven for 25-30 minutes, until the pie crust is puffed and a beautiful golden brown. Let the pie rest for 5-10 minutes before slicing and serving. Enjoy your warm, hearty meat pie!
Can I Use Frozen Meat for the Filling?
Yes, but be sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the microwave’s defrost setting, then pat it dry to avoid extra moisture in the filling.
Can I Make the Pie Ahead of Time?
Absolutely! Prepare the filling and assemble the pie, then cover and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Meat Pie?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in the oven at 350°F (175°C) for about 15 minutes to keep the crust crisp.
What Can I Substitute for Puff Pastry?
If you don’t have puff pastry, refrigerated pie crust dough works well too. For a heartier crust, homemade shortcrust pastry is a great alternative. Just adjust baking times accordingly.
