This Meat Pie is the ultimate comfort food. The buttery crust pairs perfectly with a savory filling made from seasoned ground meat and vegetables. It’s filling, freezer-friendly, and ideal for make-ahead meals. Whether served as a main course with a simple salad or as part of a holiday spread, this recipe is reliable, crowd-pleasing, and easy to customize.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pie crust dough (top and bottom crust) ground beef onion, finely chopped garlic cloves, minced carrots, diced peas potatoes, diced beef broth tomato paste Worcestershire sauce dried thyme salt black pepper all-purpose flour egg, beaten (for egg wash)
Directions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
Add chopped onion and garlic, cooking until softened and fragrant.
Stir in diced carrots and potatoes, cooking for a few minutes to begin softening.
Sprinkle flour over the mixture and stir to coat evenly.
Add beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir well and simmer until the mixture thickens.
Stir in peas and remove from heat. Allow the filling to cool slightly.
Roll out the bottom pie crust and place it into a pie dish. Spoon the meat filling evenly into the crust.
Cover with the top crust, trim excess dough, and crimp the edges to seal. Cut small slits in the top to allow steam to escape.
Brush the top crust with beaten egg.
Bake for 35–40 minutes, or until the crust is golden brown.
Let the pie rest for 10–15 minutes before slicing and serving.
Use ground lamb instead of beef for a different flavor profile. Add mushrooms for extra depth and richness. Swap peas for green beans or corn. Use puff pastry instead of traditional pie crust for a lighter texture. Add a splash of red wine to the filling for added complexity.
Storage/Reheating
Store leftover meat pie in the refrigerator, covered tightly, for up to 4 days.
To reheat, place slices in a 350°F (175°C) oven for about 15–20 minutes until heated through. You can also microwave individual slices, though the crust may soften slightly.
For longer storage, wrap the baked pie tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I make Meat Pie ahead of time?
Yes, you can prepare the filling in advance or assemble the entire pie and refrigerate it before baking.
Can I freeze an unbaked Meat Pie?
Yes, assemble the pie, wrap it tightly, and freeze. Bake from frozen, adding extra baking time.
How do I keep the bottom crust from getting soggy?
Allow the filling to cool slightly before adding it to the crust and avoid overly watery filling.
Can I use store-bought pie crust?
Yes, store-bought crust works perfectly and saves time.
What type of potatoes work best?
Yukon Gold or russet potatoes hold up well in the filling.
Can I make this recipe gluten-free?
Yes, use a gluten-free pie crust and substitute a gluten-free thickener for the flour.
How do I know when the pie is done?
The crust should be golden brown and the filling bubbling through the slits on top.
Can I add cheese to the filling?
Yes, shredded cheddar or mozzarella can add richness and flavor.
What can I serve with Meat Pie?
A simple green salad, roasted vegetables, or mashed potatoes pair nicely.
How long should the pie rest before slicing?
Let it rest for at least 10–15 minutes to help the filling set and make slicing easier.
Conclusion
Meat Pie is a comforting, satisfying dish that combines flaky pastry with a savory, hearty filling. Perfect for weeknight dinners or special occasions, this classic recipe is sure to become a staple in your kitchen.
Meat Pie is a hearty, savory classic featuring a rich, seasoned ground beef and vegetable filling wrapped in a golden, flaky crust. This homemade Meat Pie recipe is comforting, filling, and perfect for family dinners, holidays, or make-ahead freezer meals. With its buttery pastry and flavorful filling, it’s a timeless dish that delivers satisfying flavor in every bite.
Ingredients
1 double pie crust dough (top and bottom crust)
1 pound ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1 cup carrots, diced
1 cup potatoes, diced
½ cup peas
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt (or to taste)
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 400°F (200°C).
In a large skillet over medium heat, cook ground beef until browned. Drain excess fat if needed.
Add chopped onion and garlic; cook until softened and fragrant.
Stir in diced carrots and potatoes. Cook 3–4 minutes to begin softening.
Sprinkle flour over the mixture and stir well to coat evenly.
Add beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir and simmer until thickened, about 5–7 minutes.
Stir in peas and remove from heat. Allow filling to cool slightly.
Roll out bottom pie crust and place into a pie dish. Spoon filling evenly into the crust.
Cover with top crust, trim excess dough, and crimp edges to seal. Cut small slits in the top for steam to escape.
Brush top with beaten egg.
Bake 35–40 minutes, or until crust is golden brown and filling is bubbling.
Let rest 10–15 minutes before slicing and serving.
Notes
Substitute ground lamb for a richer flavor.Add mushrooms for extra depth.Swap peas for corn or green beans.Use puff pastry for a lighter, flakier texture.Add a splash of red wine to the filling for extra richness.Allow filling to cool slightly before assembling to prevent a soggy crust.
