Meat Pie Recipe
Meat Pie Recipe
Table of Contents
Meat Pie Recipe
This classic Meat Pie recipe is the perfect dish for any occasion, combining tender beef with aromatic vegetables and savory spices, all wrapped in a flaky golden crust. Ideal for family dinners, special celebrations, or even a cozy weeknight meal, thisMeat Pie Recipe is a crowd pleaser everyone will love. With its rich flavor and satisfying texture, this homemade meat pie will quickly become a go to favorite in your kitchen.
Description
A meat pie recipe is one of those timeless dishes that always satisfies. Whether you’re cooking for a large family, hosting a dinner party, or preparing a special meal for your loved ones, meat pies provide warmth, comfort, and rich flavors that delight the taste buds. This meat pie recipe combines ground beef, onions, carrots, and peas, seasoned with traditional herbs and spices, then baked in a flaky, buttery crust. It’s simple to make yet impressive in flavor and presentation.
To start, you’ll prepare a savory filling, which is the heart of any good meat pie. Ground beef is browned and mixed with sautéed onions, garlic, and carrots. Peas add a pop of color and sweetness, while the seasoning blend of thyme, rosemary, and a touch of Worcestershire sauce enhances the overall depth of flavor. The gravy like filling ensures that each bite is juicy and flavorful, with just the right balance of richness.
Next comes the crust. The golden, crispy outer layer is a delightful contrast to the savory filling inside. Whether you’re using store bought pie dough for convenience or making your own from scratch, the result is the same an irresistibly flaky, buttery crust that cradles the delicious meat filling.
For this Meat Pie Recipe, you can either bake the pie in individual portions or as one large pie to serve a group. The choice of a deep dish pie allows you to pack in more filling, ensuring that each bite is hearty and satisfying. Serve with a side of mashed potatoes, steamed vegetables, or a simple salad to complete the meal.
Ingredients
For the Filling:
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1/4 cup beef broth
- 1/4 cup Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- 2 tbsp all-purpose flour (for thickening)
For the Crust:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and cubed
- 1/4 cup ice water (more as needed)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Crust:
- In a large bowl, combine the flour and salt. Add the chilled, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together. You may need to add a little more water, but be careful not to make the dough too wet.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
- Make the Filling:
- In a large skillet, heat a tablespoon of oil over medium heat. Add the onions and garlic, cooking until softened and fragrant (about 5 minutes).
- Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 7–10 minutes). Drain any excess fat.
- Stir in the diced carrots and peas, cooking for 3–4 minutes until the vegetables begin to soften.
- Sprinkle the flour over the meat mixture and stir to coat. Add the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 5–7 minutes, or until the filling has thickened. Set aside to cool slightly.
- Assemble the Pie:
- Preheat your oven to 400°F (200°C).
- On a floured surface, roll out half of the dough to fit a 9-inch pie dish. Press it into the dish and trim the edges.
- Pour the cooled filling into the crust.
- Roll out the remaining dough to cover the pie. Place the dough over the filling and trim the edges. Pinch the edges of the crust together to seal, and cut a few slits in the top to allow steam to escape.
- Brush the top of the crust with a beaten egg for a golden finish (optional).
- Bake the Pie:
- Bake in the preheated oven for 35–40 minutes, or until the crust is golden and crisp.
- Let the pie cool for 5–10 minutes before slicing and serving.
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Meat Pie Recipe
Ingredients
- For the Filling:
- 1 lb 450g ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 1 cup frozen peas
- 1/4 cup beef broth
- 1/4 cup Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp all-purpose flour for thickening
- For the Crust:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter chilled and cubed
- 1/4 cup ice water more as needed
- 1 egg for egg wash, optional
Instructions
- Prepare the Crust:
- In a large bowl, combine the flour and salt. Add the chilled, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together. You may need to add a little more water, but be careful not to make the dough too wet.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.
- Make the Filling:
- In a large skillet, heat a tablespoon of oil over medium heat. Add the onions and garlic, cooking until softened and fragrant (about 5 minutes).
- Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 7–10 minutes). Drain any excess fat.
- Stir in the diced carrots and peas, cooking for 3–4 minutes until the vegetables begin to soften.
- Sprinkle the flour over the meat mixture and stir to coat. Add the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 5–7 minutes, or until the filling has thickened. Set aside to cool slightly.
- Assemble the Pie:
- Preheat your oven to 400°F (200°C).
- On a floured surface, roll out half of the dough to fit a 9-inch pie dish. Press it into the dish and trim the edges.
- Pour the cooled filling into the crust.
- Roll out the remaining dough to cover the pie. Place the dough over the filling and trim the edges. Pinch the edges of the crust together to seal, and cut a few slits in the top to allow steam to escape.
- Brush the top of the crust with a beaten egg for a golden finish (optional).
- Bake the Pie:
- Bake in the preheated oven for 35–40 minutes, or until the crust is golden and crisp.
- Let the pie cool for 5–10 minutes before slicing and serving.
Notes
- Vegetarian Option: You can substitute the ground beef with a plant based protein like lentils, tempeh, or a vegetarian meat substitute.
- Freezing: This meat pie can be made ahead and frozen. Assemble the pie but don’t bake it. Instead, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To bake, remove from the freezer and bake at 400°F (200°C) for about 45–50 minutes.
- Crust Variations: You can use store bought pie dough if you’re short on time. Just be sure to let the dough thaw before using.
- Serving Suggestions: Pair with mashed potatoes, a fresh garden salad, or steamed green beans for a complete meal.
