British Meat Pie

iamwinfred

This British Meat Pie recipe is the real deal: a buttery, flaky pastry wrapped around a rich, savory filling of beef simmered low and slow in a deeply flavored gravy. It is the kind of dish that turns a plain Tuesday night into something worth looking forward to, and it is far easier to make at home than most people expect.

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Prep Time 30

Cook Time 1 45

Total Time 2 15

Course Main Course

Cuisine British

Servings servings

Calories 520 kcal

Equipment

Dutch oven or heavy-bottomed pot For braising the filling
9-inch pie dish
Rolling Pin
Cutting board and sharp knife
Pastry brush
Measuring cups and spoons
Baking sheet To catch drips while baking

Ingredients

2 lbs beef chuck 900g, cut into small cubes
2 tablespoons all purpose flour for dredging
2 tablespoons olive oil
1 large onion diced
2 carrots diced
2 celery stalks diced
3 cloves garlic minced
2 tablespoons tomato paste
2 cups beef stock 475ml
1 cup stout beer optional, 235ml, for depth of flavor
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves
1 bay leaf
salt and black pepper to taste
2 sheets store bought puff pastry or 1 batch homemade shortcrust pastry
1 egg beaten, for egg wash

Instructions

Pat beef cubes dry, season with salt and pepper, then toss in flour until lightly coated.
Heat olive oil in Dutch oven over medium-high heat. Sear beef in batches until deeply browned, about 3-4 minutes per batch, then remove and set aside.
In the same pot, cook onion, carrots, and celery for 5-6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Stir in tomato paste and cook 1 minute to darken. Return beef and juices to the pot, then add beef stock, stout, Worcestershire sauce, thyme, and bay leaf.
Bring to a simmer, reduce heat to low, cover, and cook 1 hour 15 minutes until beef is tender. Remove bay leaf and adjust seasoning.
Let filling cool for at least 20 minutes before assembling the pie.
Preheat oven to 400°F. Roll out one pastry sheet and line the pie dish. Spoon in cooled filling.
Top with second pastry sheet, trim excess, and crimp edges to seal. Cut slits in the top crust to vent steam.
Brush top with beaten egg wash. Place pie on a baking sheet and bake 35-40 minutes until golden and filling bubbles through slits.
Rest the pie for 10-15 minutes before slicing to allow the filling to set.

Notes

Always let the filling cool completely before adding to the pastry, or the crust will turn soggy.
Chill your pastry for at least 20 minutes before rolling if it feels soft or sticky.
Do not skip the flour dredge on the beef, it helps thicken the gravy naturally as it braises.
For extra flaky layers, keep your butter or pastry as cold as possible right up until baking.
Swap the beef for lamb or add mushrooms for a delicious variation.
Store leftover pie covered in the refrigerator for up to 4 days.
Reheat individual slices in the oven at 350°F for 15-20 minutes to keep the pastry crisp.
Freeze the unbaked or baked pie tightly wrapped for up to 3 months; bake from frozen at 375°F, adding 20-25 extra minutes.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 38gProtein: 28gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 640mgPotassium: 580mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 8mgCalcium: 4mgIron: 20mg

Keyword beef pie, meat pie, savory pie