Description
This delicious meat pie recipe features a savory filling of ground beef mixed with vegetables and aromatic seasonings, encased in a golden, flaky pie crust. Perfect for a comforting family dinner or special occasion, this pie blends classic flavors with easy preparation, baked to perfection for a hearty and satisfying meal.
Ingredients
Scale
Meat Pie Filling
- 1 lb ground beef (or a mix of beef and pork)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/4 cup beef broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 tbsp all-purpose flour
Pie Crust and Topping
- 2 pre-made pie crusts (or homemade, if preferred)
- 1 egg (for egg wash)
- Fresh parsley (optional, for garnish)
Instructions
- Cook the Meat: In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon as it cooks. Drain any excess fat to keep the filling moist but not greasy.
- Sauté Vegetables: Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until softened and fragrant. Then add the diced carrots and cook for another 3-4 minutes until they begin to soften, enhancing the overall flavor and texture of the filling.
- Add Seasonings and Flour: Stir in the tomato paste, Worcestershire sauce, dried thyme, paprika, salt, and pepper. Sprinkle the flour over the mixture and stir to combine thoroughly. Cook for 1-2 minutes to eliminate the raw flour taste and start thickening the filling.
- Simmer Filling: Slowly pour in the beef broth while stirring constantly, then bring the mixture to a simmer. Add the frozen peas and cook for an additional 3-4 minutes until the filling thickens nicely. Remove the skillet from heat and allow the filling to cool slightly to avoid melting the pie crust later.
- Prepare Pie Base: Preheat your oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish, creating the base for your meat pie.
- Assemble the Pie: Spoon the meat filling evenly over the crust. Then roll out the second pie crust and place it over the filling. Trim any excess dough and pinch the edges to seal the pie securely. Cut a few small slits on top to allow steam to escape and prevent sogginess.
- Apply Egg Wash: Beat the egg and brush it evenly over the top crust to achieve a golden, shiny finish during baking.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling, indicating it’s fully cooked.
- Cool and Serve: Let the pie cool for 5 minutes before slicing to allow the filling to set. Garnish with freshly chopped parsley if desired, and serve warm for a comforting meal.
Notes
- You can substitute the ground beef with a mix of beef and pork for a richer flavor.
- If you prefer a thicker filling, add a little more flour or cook the filling longer before assembling.
- For a vegetarian option, replace the meat with lentils or mushrooms and use vegetable broth.
- Make sure to let the filling cool slightly before assembling to prevent the crust from becoming soggy.
- Use chilled pie crusts for easier handling and a flakier crust.
- If desired, freeze the pie before baking for a make-ahead meal; just increase the baking time slightly when cooking from frozen.
