basic meat pie recipe

Written ByJenny Smyth Posted on
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The Best basic meat pie recipe

I’ve been making this basic meat pie recipe for years, and it’s still one of my family’s favorites. It’s a classic comfort food dish that’s easy to make and always a hit.

The combination of ground beef, onions, and spices in a flaky pastry crust is a match made in heaven. My kids love helping me mix the filling and roll out the dough, and my husband can’t get enough of the savory aroma wafting from the oven.

This recipe is perfect for a weeknight dinner or a special occasion like Thanksgiving or Christmas. Plus, it freezes beautifully, so I can make a batch and store it for future meals.

The best part? It’s relatively healthy, considering it’s a meat pie!

The beef provides protein, while the vegetables add fiber and vitamins. I like to use lean ground beef and add extra veggies like carrots and peas to make it even healthier.

Overall, this recipe is a staple in our household, and I’m sure it will become one of yours too.

Classic Meat Pie

4.9 from 1543 votes

A comforting and savory meat pie filled with tender meat and a rich sauce, all encased in a flaky pastry crust. This recipe is perfect for a hearty family dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time65 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup beef broth
1 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried thyme
1/2 tsp black pepper
1 tbsp all-purpose flour

For the Egg Wash

1 egg
1 tbsp milk

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large mixing bowl, combine flour and salt.
3Add the cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing until the dough comes together.
5Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.
6While the dough is chilling, prepare the filling.
7In a saucepan over medium heat, cook the ground beef until browned and cooked through, about 5-7 minutes.
8Drain excess fat.
9Add the chopped onion and minced garlic to the saucepan and cook until the onion is translucent, about 3-5 minutes.
10Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, black pepper, and flour.
11Simmer for 10 minutes, until the sauce has thickened.
12On a lightly floured surface, roll out half of the chilled dough to fit a 9-inch pie dish.
13Press the dough into the dish, ensuring it covers the bottom and sides.
14Spoon the meat filling into the pie crust, spreading it evenly.
15Roll out the remaining dough to fit the top of the pie dish.
16Place the top crust over the filling and crimp the edges to seal.
17Cut slits in the top crust to allow steam to escape.
18In a small bowl, whisk together the egg and milk to make an egg wash.
19Brush the egg wash over the top of the pie crust.
20Place the pie on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
21Let the meat pie cool for 10 minutes before serving.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Saucepan
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 12g❤️Cholesterol: 100mg🧂Sodium: 700mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For a spicier meat pie, add a pinch of cayenne pepper to the filling. You can also add vegetables like peas or carrots to the filling for extra nutrition.

Watch Video Of How Classic Meat Pie Works

This basic meat pie recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day.

One of my favorite things about this recipe is that it freezes beautifully – simply thaw overnight in the fridge or reheat from frozen at 350°F (180°C) for 30 minutes.

You can also store leftover pies in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.

❓ Frequently Asked Questions About Meat Pie

Q1: What type of pastry crust should I use?

A1: You can use either homemade or store-bought pastry crust for this recipe. If you’re feeling adventurous, try making your own crust using flour, butter, and water. Alternatively, you can use frozen puff pastry or pie crusts from the grocery store. Just thaw them according to the package instructions before using.

Q2: Can I use ground turkey or chicken instead of beef?

A2: Yes, you can substitute ground turkey or chicken for beef in this recipe. Just keep in mind that the flavor will be slightly different. Ground turkey tends to be leaner than beef, so you may need to add more fat to the filling to keep it moist. Ground chicken has a milder flavor than beef, but works well in this recipe.

Q3: How do I prevent the filling from becoming too soggy?

A3: To avoid a soggy filling, make sure to cook the onions until they’re translucent before adding them to the mixture. Also, don’t overfill the pie crust – leave about 1/2 inch of space at the top for the filling to cook evenly without spilling over.

Q4: Can I make individual mini pies instead of one large pie?

A4: Yes, you can make individual mini pies using this recipe. Simply divide the filling among 6-8 mini pie crusts and bake until golden brown.

Q5: How do I reheat leftover meat pies?

A5: You can reheat leftover meat pies in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.

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