old fashioned meat pie recipe

Written ByJenny Smyth Posted on
old fashioned meat pie recipe
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The Best old fashioned meat pie recipe

I’ve been making this old-fashioned meat pie recipe for years, and it’s always a hit with my family. It’s a classic dish that’s been around for generations, and it’s easy to see why – the combination of tender beef, savory gravy, and flaky crust is a winner. I love how the flavors all come together to create a hearty, comforting meal that’s perfect for any occasion.

Whether we’re having a family dinner or just need something easy and satisfying, this meat pie is always a good idea. Growing up, I remember my grandmother making this exact same recipe for us when we’d visit her house. She’d spend hours in the kitchen, carefully preparing the filling and rolling out the dough.

The smell of the meat pie baking in the oven was always magical, and we’d all gather around the table eagerly waiting for it to be done. One of the things I appreciate most about this recipe is the simplicity of its ingredients. You don’t need any fancy spices or specialized equipment to make it – just good old-fashioned beef, vegetables, and some basic pantry staples.

This makes it easy to customize to your tastes and dietary needs. Making a meat pie from scratch can be intimidating if you’ve never done it before. But trust me, once you get the hang of it, you’ll be hooked!

The key is to use high-quality ingredients and take your time when assembling the filling and crust. With practice, you’ll be making this pie like a pro in no time.

Old Fashioned Meat Pie

Old Fashioned Meat Pie

4.5 from 1528 votes

A hearty and comforting meat pie filled with seasoned ground beef, onions, and a rich gravy, all encased in a flaky, buttery pastry. This classic recipe is perfect for a cozy family dinner or a satisfying lunch.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pastry

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water

For the Filling

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 1/2 pounds ground beef (80/20)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup frozen peas and carrots, thawed

For the Egg Wash

1 large egg
1 tablespoon water

👨‍🍳Directions

1Make the pastry: In a large bowl, whisk together the flour and salt.
2Add the cold cubed butter and cut it into the flour using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together.
4If needed, add the remaining water one tablespoon at a time.
5Turn the dough out onto a lightly floured surface, divide it in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6Make the filling: Heat the olive oil in a large skillet over medium-high heat until shimmering.
7Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Add the ground beef to the skillet, breaking it up with a wooden spoon.
10Cook for 6 to 8 minutes until the beef is browned and no longer pink.
11Drain off any excess fat.
12Season with salt, black pepper, dried thyme, and ground allspice.
13Sprinkle the flour over the meat mixture and stir for 1 minute to coat.
14Pour in the beef broth and Worcestershire sauce, stirring constantly.
15Bring the mixture to a simmer and cook for 3 to 4 minutes until the gravy thickens.
16Remove from heat and stir in the thawed peas and carrots.
17Let the filling cool for 10 minutes.
18Preheat the oven to 400°F (200°C).
19On a lightly floured surface, roll out one disc of dough to a 12-inch circle, about 1/8 inch thick.
20Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
21Trim the overhanging edges to about 1/2 inch.
22Spoon the cooled filling into the pie crust, spreading it evenly.
23Roll out the second disc of dough to a 12-inch circle.
24Place it over the filling.
25Trim the overhanging edges to 1/2 inch, then fold the top edge under the bottom edge and crimp the edges together with your fingers or a fork.
26Cut 4 to 5 slits in the top crust to allow steam to escape.
27In a small bowl, whisk together the egg and water to make an egg wash.
28Brush the top crust evenly with the egg wash.
29Place the pie on a baking sheet to catch any drips.
30Bake for 40 to 45 minutes until the crust is golden brown and the filling is bubbling through the slits.
31If the edges brown too quickly, cover them loosely with foil after 20 minutes.
32Let the pie cool on a wire rack for at least 15 minutes before slicing and serving.

🔧Equipment

Large bowl
Pastry blender or two forks
Plastic wrap
Large skillet
Wooden spoon
9-inch pie dish
Rolling pin
Small bowl
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 110mg🧂Sodium: 820mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a richer flavor, you can substitute half of the ground beef with ground pork. The pie can be assembled a day ahead and refrigerated; add 10 minutes to the baking time if baking from cold.

Watch Video Of How Old Fashioned Meat Pie Works

This old-fashioned meat pie recipe is always a good idea for any occasion – whether we’re having a family gathering or just need something easy and satisfying after a long day. One of my favorite things about this recipe is how well it stores – simply wrap it tightly in plastic wrap or aluminum foil and refrigerate or freeze until needed.

When you’re ready to serve, just pop it in the oven until warmed through. This way, you can enjoy a delicious homemade meal without all the fuss of cooking from scratch every time.

❓ Frequently Asked Questions About Old Fashioned Meat Pie

Q: What type of meat should I use for this recipe?

A: You can use either ground beef or ground pork for this recipe – whichever you prefer or have on hand. If you want to get fancy, you can even mix in some diced bacon or sausage for added flavor.

Q: Can I make this recipe in advance?

A: Yes, you can prepare the filling and assemble the pie up to a day in advance. Just store it in the fridge until you’re ready to bake it.

Q: How do I prevent the crust from becoming too soggy?

A: To avoid a soggy crust, make sure to cook the filling until it’s nice and thick before assembling the pie. You can also try using a pastry brush to apply an extra layer of egg wash on top of the crust before baking.

Q: Can I freeze this pie for later?

A: Yes, you can freeze this pie for up to 3 months. Just thaw it overnight in the fridge before baking as directed.

Q: What kind of vegetables should I use in this recipe?

A: You can use any combination of vegetables you like – carrots, peas, onions, etc. Just chop them up finely so they distribute evenly throughout the filling.

Q: How long does it take to bake a meat pie?

A: The baking time will depend on your oven and the size of your pie. As a general rule of thumb, aim for about 45-60 minutes at 375°F (190°C).

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