Description
This delicious meat pie recipe features a savory blend of ground beef, vegetables, and herbs encased in a flaky golden crust. Perfect for a family dinner, this hearty pie combines tender meat filling with a crispy, buttery crust, resulting in a comforting and satisfying meal that’s easy to prepare and bake in just 55 minutes.
Ingredients
Scale
Meat 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 Finishing
- 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 over medium heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks. Drain any excess fat from the skillet.
- Sauté the Vegetables: Add chopped onion and minced garlic to the skillet with the beef and cook for 2-3 minutes until softened. Stir in diced carrots and cook for another 3-4 minutes until the carrots begin to soften.
- Add the Seasonings and Flour: Stir in tomato paste, Worcestershire sauce, dried thyme, paprika, salt, and pepper until evenly combined. Sprinkle the flour over the mixture and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
- Add Broth and Peas: Slowly pour in the beef broth while stirring constantly, then bring to a simmer. Add the frozen peas and cook for an additional 3-4 minutes until the filling thickens. Remove from heat and allow to cool slightly.
- Prepare the Pie: Preheat the oven to 400°F (200°C). Roll out one pie crust and place it into a 9-inch pie dish. Spread the meat filling evenly over the crust.
- Top with the Second Crust: Roll out the second pie crust and place it atop the filling. Trim any excess dough and pinch edges together to seal. Cut a few small slits on the top crust to allow steam to escape during baking.
- Egg Wash: Beat the egg and brush it evenly over the top crust to ensure a golden, shiny finish once baked.
- Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes or until the crust turns golden brown and the filling is bubbling hot.
- Serve: Remove the pie from the oven and let it cool for 5 minutes before slicing. Garnish with freshly chopped parsley if desired and serve warm.
Notes
- Be sure to drain excess fat after browning the meat for a less greasy filling.
- Let the filling cool slightly before assembling to prevent sogginess in the crust.
- Use homemade pie crust if you prefer a fresher taste and flakier texture.
- For a deeper flavor, consider adding a splash of red wine to the filling.
- Freeze any leftovers and reheat them for an easy future meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
