I’ve been making this meat pie recipe for years, and it’s always a hit with my family. It’s a classic dish that’s easy to make and packed with flavor. I love that it’s a hearty, comforting meal that’s perfect for any occasion.
Whether we’re having a family dinner or a holiday gathering, this meat pie is always a crowd-pleaser. And the best part? It’s surprisingly easy to make, even for a beginner cook like me.
I’ve tried many different recipes over the years, but this one remains my favorite. It’s just the right balance of savory and sweet, with a flaky crust that’s crispy on the outside and tender on the inside. My kids love helping me in the kitchen, and they’re always excited to see what they get to take home after dinner – which is usually a big ol’ slice of this delicious meat pie!
As for me, I love how versatile this recipe is – we can serve it as a main course, or use it as a side dish for a big gathering. And did I mention how healthy it is? With lean ground beef and plenty of veggies, this meat pie is actually good for you too!
So go ahead and give it a try – your family will thank you!
Classic Meat Pie
4.6 from 787 votes
This savory meat pie features a flaky, buttery crust filled with a rich and hearty mixture of ground beef, onions, and carrots in a thick gravy. It is a comforting and satisfying meal perfect for family dinners or special occasions.
1In a large mixing bowl, whisk together the flour and salt.
2Add the cold cubed butter and use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough just comes together.
4Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5While the dough chills, heat olive oil in a large skillet over medium-high heat.
6Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
7Add the minced garlic and cook for 30 seconds until fragrant.
8Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, for 5 to 6 minutes until browned and no longer pink.
9Stir in the diced carrots and cook for 2 minutes.
10Sprinkle the flour over the mixture and stir constantly for 1 minute to coat.
11Pour in the beef broth and Worcestershire sauce, add the dried thyme, and bring to a simmer.
12Cook for 3 to 4 minutes, stirring occasionally, until the gravy thickens and the carrots are tender.
13Stir in the frozen peas, season with salt and pepper to taste, then remove from heat and let the filling cool completely.
14Preheat your oven to 400°F (200°C).
15On a lightly floured surface, roll out one disc of dough into a 12-inch circle about 1/8-inch thick.
16Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
17Trim any overhang to about 1/2 inch.
18Spoon the cooled meat filling into the pie crust, spreading it evenly.
19Roll out the second disc of dough to a 12-inch circle and place it over the filling.
20Trim the overhang to 1/2 inch, then crimp the edges together to seal.
21Cut 4 to 5 small slits in the top crust to allow steam to escape.
22Brush the top crust with the beaten egg for a golden finish.
23Place the pie on a baking sheet to catch any drips and bake for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
24Let the pie rest on a wire rack for at least 15 minutes before slicing and serving.
For a richer flavor, you can substitute half of the ground beef with ground pork. To prevent a soggy bottom crust, brush the bottom crust with a thin layer of beaten egg white before adding the filling. Leftover pie can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven.
Watch Video Of How Classic Meat Pie Works
This meat pie recipe is one of my absolute favorites because it’s so easy to make and always impresses my family and friends alike. Plus, with its hearty filling and flaky crust, it’s perfect for any occasion – whether we’re having a cozy night in or hosting a big gathering.
And don’t even get me started on how healthy it is! With lean ground beef and plenty of veggies, this pie is actually good for you too.
One of my favorite things about this recipe is how versatile it is – we can serve it as a main course or use it as a side dish for a big gathering.
❓ Frequently Asked Questions About Meat Pie
Q: What type of meat should I use in this recipe?
A: For this recipe, I recommend using lean ground beef. You can also use ground turkey or pork if you prefer. Just make sure to adjust the cooking time accordingly.
Q: Can I make this recipe ahead of time?
A: Yes, you can definitely make this recipe ahead of time. In fact, it’s often easier to assemble the pie in advance and then bake it just before serving. Just be sure to store it in an airtight container in the fridge until you’re ready to cook it.
Q: How do I get the crust to be so flaky?
A: To get that perfect flaky crust, you’ll want to make sure your butter is cold and your ingredients are kept chilled until you’re ready to mix them together. Then, just be patient and don’t overwork the dough – that’s where most people go wrong!
Q: Can I freeze this pie for later?
A: Absolutely! This pie freezes beautifully, so feel free to wrap it up tightly in plastic wrap or aluminum foil and stash it in your freezer for up to 3 months.
Q: How do I keep the filling from getting soggy?
A: The key to keeping the filling from getting soggy is to make sure your vegetables are cooked through before adding them to the pie filling mixture. Also, don’t overfill the pie crust – leave about 1/2 inch at the top so everything has room to breathe while it cooks.
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