ground beef meat pie recipe

Written ByJenny Smyth Posted on
ground beef meat pie recipe
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The Best ground beef meat pie recipe

I’ve been making this ground beef meat pie recipe for years, and it’s always a hit with my family. The dish originated from traditional European cuisine, where meat pies were a staple for special occasions. This particular recipe has been passed down through generations, and I’ve adapted it to suit our modern tastes.

The key to this recipe lies in the technique of cooking the ground beef until it’s fully browned, then mixing it with aromatics and spices to create a rich flavor profile. When I serve this pie to my family, they always ask for seconds, which tells me that it’s a winner. The combination of tender beef, flaky crust, and savory seasonings is unbeatable.

This recipe is perfect for any occasion, whether it’s a holiday dinner or a weeknight meal. The best part? It’s incredibly easy to make and can be prepared in advance, making it ideal for busy families like mine.

One of the reasons I love this recipe so much is that it’s incredibly versatile – we can serve it as a main course or as a side dish. And let’s not forget about the leftovers! This pie freezes beautifully and can be reheated for a quick and satisfying meal.

I’ve even used the leftovers as a base for future meals by turning them into meatball subs or adding them to pasta sauces. My kids adore helping me in the kitchen, especially when we’re making this recipe – they love getting their hands dirty and watching the finished product come together. They always ask if we can make more of these pies because they know how much everyone enjoys them.

Classic Ground Beef Meat Pie

Classic Ground Beef Meat Pie

4.7 from 1055 votes

A hearty and savory meat pie filled with seasoned ground beef and vegetables, encased in a flaky golden crust. This comforting dish is perfect for a family dinner and can be served hot or cold.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup frozen mixed vegetables (peas, carrots, corn)
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
1/2 cup ice water

For the Egg Wash

1 egg
1 tablespoon water

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes, breaking it apart with a spoon.
3Drain excess fat.
4Add the chopped onion and minced garlic to the skillet.
5Cook for 2-3 minutes until the onion is softened and translucent.
6Stir in the frozen mixed vegetables and cook for another minute.
7Sprinkle the flour over the meat mixture and stir to coat.
8Gradually pour in the beef broth while stirring constantly.
9Add Worcestershire sauce, dried thyme, salt, and pepper.
10Bring to a simmer and cook for 2-3 minutes until the filling thickens.
11Remove from heat and let cool slightly.
12In a large mixing bowl, combine the flour and salt for the crust.
13Cut in the cold cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized butter pieces.
14Add ice water one tablespoon at a time, mixing with a fork until the dough comes together.
15Divide the dough into two equal portions.
16On a lightly floured surface, roll out one portion into a 12-inch circle.
17Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
18Trim any excess dough hanging over the edge.
19Pour the cooled beef filling into the pie crust, spreading it evenly.
20Roll out the second portion of dough into another 12-inch circle and place it over the filling.
21Crimp the edges to seal, and cut several small slits in the top crust to allow steam to escape.
22In a small bowl, whisk together the egg and water to make an egg wash.
23Brush the top crust generously with the egg wash.
24Place the pie on a baking sheet and bake for 35-40 minutes until the crust is golden brown and the filling is bubbling through the slits.
25Let the pie cool on a wire rack for at least 10 minutes before slicing.
Serve warm.

🔧Equipment

Large skillet
Mixing bowl
Pastry cutter or two knives
Rolling pin
9-inch pie dish
Baking sheet
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 620mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 20g

📝Notes

Tips: For a richer flavor, you can add 1/2 cup of shredded cheddar cheese to the filling. Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven.

Watch Video Of How Classic Ground Beef Meat Pie Works

This ground beef meat pie recipe has become a staple in our household – not only is it delicious, but it’s also incredibly easy to prepare and reheat. One of my favorite things about this recipe is how versatile it is: we can serve it as an entree or as a side dish, and even use leftover filling as inspiration for future meals.

When storing leftovers, be sure to refrigerate them within two hours of cooking; if freezing individual portions, simply thaw them overnight in the fridge before reheating as needed. With its comforting flavors and convenient prep time, this meat pie is perfect for any occasion – whether you’re hosting guests or just need an easy weeknight meal.

❓ Frequently Asked Questions About Ground Beef Meat Pie

What type of ground beef should I use?

For this recipe, I recommend using 80/20 ground beef – the higher fat content will help keep the meat moist and flavorful throughout the cooking process.

Can I use other types of meat instead of ground beef?

While you can experiment with other meats like ground turkey or pork, keep in mind that these alternatives may change the flavor profile significantly – you might need to adjust your seasonings accordingly.

How do I prevent the crust from becoming soggy?

To avoid a soggy crust, make sure to brush the top with an egg wash (beaten egg mixed with a little water) before baking – this will help create a golden-brown finish without compromising texture.

Can I make individual servings instead of one large pie?

Yes! You can easily portion out the filling into individual ramekins or muffin tin cups for a fun twist on traditional pie-servings.

What if I don’t have any all-purpose flour?

If you don’t have all-purpose flour on hand, you can substitute it with whole wheat flour or even almond flour (though note that these alternatives may affect texture slightly).

How long does this pie stay fresh?

This pie will stay fresh in an airtight container at room temperature for up to three days; you can also freeze individual portions for up to two months.

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