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Meat Pie Recipe

Classic Meat Pie

iamwinfred
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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine British
Servings 6 servings
Calories 420 kcal

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
Keyword beef pie, comfort food, hand pies, meat pie, savory pie
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