Classic Meat Pie
This meat pie recipe delivers a golden, flaky pastry crust wrapped around a rich, savory beef and vegetable filling. It's the ultimate comfort food, easy enough for a weeknight dinner yet impressive enough for gatherings.
Equipment
- Large skillet or frying pan
- Pie dish
- Wooden spoon
- Mixing bowls
- Pastry brush
- Rolling Pin
- Sharp knife
- Enameled Cast Iron Pie Dish (optional) Helps bake pastry evenly
- Silicone Pastry Brush Set (optional) For applying egg wash
- Adjustable Rolling Pin (optional) For even pastry thickness
- Baking sheet To catch any drips
Ingredients
- 1 tablespoon olive oil 15ml
- 1 pound ground beef 454g, 80/20 blend recommended
- 1 small yellow onion about 1 cup or 150g, finely diced
- 2 cloves garlic minced
- 1 medium carrot about 1/2 cup or 60g, finely diced
- 2 tablespoons tomato paste 30ml
- 2 tablespoons all purpose flour 16g
- 1 cup beef stock 240ml, use high-quality for best flavor
- 1 tablespoon Worcestershire sauce 15ml
- 1 teaspoon dried thyme 2g
- 1/2 cup frozen peas 65g
- Salt to taste
- Black pepper to taste
For the Pastry
- 1 sheet shortcrust pastry store-bought, for the base
- 1 sheet puff pastry store-bought, for the top
- 1 egg beaten, for egg wash
Instructions
- Cook onion, carrot, and garlic in olive oil over medium heat until softened, about 4-5 minutes.
- Add ground beef and cook until browned, breaking it apart with a wooden spoon (6-8 minutes). Drain excess fat if needed.
- Stir in tomato paste and cook for 1 minute, then add flour and cook for another minute.
- Slowly pour in beef stock while stirring, then add Worcestershire sauce, thyme, salt, and pepper.
- Simmer uncovered for 10-12 minutes until thickened, stir in peas during the last 2 minutes. Let cool for 15 minutes.
- Preheat oven to 400°F. Line a pie dish with shortcrust pastry and fill with the cooled beef mixture.
- Top with puff pastry, press edges to seal, trim excess, and brush with beaten egg. Cut steam vents.
- Bake for 30-35 minutes until deep golden brown. Let rest for 10 minutes before serving.
Notes
- Cool Filling: Let the filling cool completely before assembling the pie to prevent a soggy bottom crust.
- Egg Wash: Don't skip the egg wash—it gives the pastry a beautiful golden, glossy finish.
- Steam Vents: Cut slits in the top crust to allow steam to escape and prevent the pastry from becoming soggy.
- Chill Before Baking: Place the assembled pie in the fridge for 10 minutes before baking to help the pastry hold its shape and create extra flaky layers.
- Make-Ahead Filling: The filling can be made up to 2 days in advance and stored in the refrigerator. This allows the flavors to deepen.
- Freezing Instructions: Freeze unbaked assembled pies for up to 2 months. Bake straight from frozen, adding 15-20 minutes to the baking time.
- Variations: Swap ground beef for ground lamb, add diced mushrooms, or substitute a splash of red wine for some of the beef stock for a richer flavor.
- Reheating: Reheat leftovers in the oven at 350°F for 15 minutes to keep the crust crisp. Avoid microwaving.
- Hand Pies: Make individual hand pies instead of one large pie for easy portioning and a fun twist.
- All-Puff Pastry: Use puff pastry for both the top and bottom crust for an extra flaky, indulgent version.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 28gProtein: 19gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 480mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 45IUVitamin C: 10mgCalcium: 4mgIron: 15mg
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