Description
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
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1 double pie crust dough (top and bottom crust)
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1 pound ground beef
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 cup carrots, diced
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1 cup potatoes, diced
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½ cup peas
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1 cup beef broth
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon salt (or to taste)
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½ teaspoon black pepper
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2 tablespoons all-purpose flour
- 1 egg, beaten (for egg wash)
Instructions
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Preheat oven to 400°F (200°C).
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In a large skillet over medium heat, cook ground beef until browned. Drain excess fat if needed.
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Add chopped onion and garlic; cook until softened and fragrant.
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Stir in diced carrots and potatoes. Cook 3–4 minutes to begin softening.
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Sprinkle flour over the mixture and stir well to coat evenly.
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Add beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir and simmer until thickened, about 5–7 minutes.
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Stir in peas and remove from heat. Allow filling to cool slightly.
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Roll out bottom pie crust and place into a pie dish. Spoon filling evenly into the crust.
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Cover with top crust, trim excess dough, and crimp edges to seal. Cut small slits in the top for steam to escape.
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Brush top with beaten egg.
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Bake 35–40 minutes, or until crust is golden brown and filling is bubbling.
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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.
