Meat Pie Recipe

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If you are looking for a comforting dish that combines flaky pastry with a rich, savory filling, this Meat Pie Recipe is truly a winner. It’s a classic that brings warmth and satisfaction in every bite, whether you’re serving it for a cozy family dinner or impressing guests at a casual gathering. With its golden crust and hearty beef filling enhanced by aromatic herbs and a touch of tangy tomato paste, this recipe is a personal favorite that showcases simple ingredients coming together in the most delicious way.

Ingredients You’ll Need

Gathering straightforward, pantry-friendly ingredients is the key to this Meat Pie Recipe’s success. Each component plays an essential role—from the crisp texture of the buttery crust to the well-seasoned beef that makes this pie truly mouthwatering.

• 2 1/2 cups all-purpose flour: The base for a tender, flaky crust that holds all the filling together beautifully.
• 200g unsalted butter (cold, cubed): Cold butter creates pockets of flakiness in the dough, essential for that perfect pie crust texture.
• 1 tsp salt: Enhances flavor balance in both dough and filling.
• 6–8 tbsp cold water: Gradually added to bring the dough together without making it tough.
• 500g ground beef: The hearty protein that forms the savory heart of this meat pie.
• 1 large onion, finely chopped: Adds sweetness and depth when sautéed.
• 2 garlic cloves, minced: Infuses the filling with aromatic warmth.
• 1 small carrot, grated (optional): Provides mild sweetness and moisture to the filling.
• 1 tbsp tomato paste: Brings a tangy richness that brightens the meat mixture.
• 1/2 cup beef broth: Adds moisture and savory goodness as the filling simmers.
• 1 tbsp Worcestershire sauce: A secret umami booster that deepens flavor complexity.
• 1 tsp dried thyme: Offers herbal notes that complement the beef perfectly.
• Salt and pepper to taste: To season and balance the filling.
• 1 egg, beaten (for brushing): Helps achieve a glossy, golden crust when baked.

How to Make Meat Pie Recipe

Step 1: Prepare Your Oven and Pie Dish

Start by preheating your oven to 190°C (375°F) so it’s perfectly hot when the pie goes in. Lightly grease your pie dish to prevent sticking and help with an easy cleanup after enjoying this delightful dish.

Step 2: Make the Perfect Pastry Dough

In a mixing bowl, combine the all-purpose flour with salt. Then, rub the cold, cubed butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, tossing it in just until the dough holds together. This technique creates a tender, flaky crust. Divide the dough into two discs, wrap them up, and chill for 30 minutes—chilling helps give the crust its signature flakiness.

Step 3: Prepare the Savory Filling

Heat a splash of oil in a skillet over medium heat. Sauté the finely chopped onions and minced garlic until fragrant and translucent. Add the ground beef and cook it until browned, breaking up any lumps. Stir in tomato paste, grated carrot (if using), beef broth, Worcestershire sauce, dried thyme, and salt and pepper. Let the mixture simmer gently until it thickens into a luscious filling, then remove from heat and allow it to cool completely. Cooling it prevents a soggy crust later on.

Step 4: Assemble Your Meat Pie

On a floured surface, roll out one dough disc to line your greased pie dish evenly. Pour and spread the cooled meat filling over the base. Roll out the second dough disc and carefully place it on top, sealing the edges by pressing them together—you can crimp or pinch for a decorative touch. Cut a few small vents in the top crust to allow steam to escape while baking, ensuring the pie holds its perfect shape.

Step 5: Bake to Golden Perfection

Brush the beaten egg over the pie’s surface to give it a beautiful, appealing shine once baked. Place the pie on the middle rack of your oven and bake for 45 to 50 minutes, or until the crust turns a gorgeous golden brown. The aroma filling your kitchen will be just as rewarding as the finished pie itself!

Step 6: Rest Before Serving

Once out of the oven, let your meat pie rest for 10 to 15 minutes before slicing. This resting time helps the filling to set slightly, making each slice neater and easier to serve. Trust me, patience here makes enjoying the pie even more satisfying.

How to Serve Meat Pie Recipe

Garnishes

Simple yet thoughtful garnishes elevate your meat pie experience. Sprinkle chopped fresh parsley or thyme leaves on top for a burst of color and fresh herbal aroma. A dollop of tangy sour cream or your favorite chutney on the side complements the savory flavors beautifully and adds a creamy or zesty contrast.

Side Dishes

Pair your meat pie with classic sides like mashed potatoes, roasted seasonal vegetables, or a crisp green salad for balance. Creamy mashed potatoes soak up any pie filling that escapes, while a fresh salad offers a refreshing crunch that contrasts the rich pie perfectly.

Creative Ways to Present

To impress guests or bring a new twist, serve the meat pie in individual-sized ramekins or mini pie tins—it makes the experience personal and fun! You can also try cutting the pie into smaller squares and serving as bite-sized appetizers with toothpicks for a party setting.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover meat pie in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a fantastic make-ahead meal or a satisfying lunch the next day.

Freezing

This Meat Pie Recipe freezes wonderfully. Wrap the unbaked assembled pie tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. When you’re ready, bake it straight from the freezer—just add extra baking time and watch that crust turn golden again.

Reheating

For the best texture when reheating, warm slices of pie in an oven preheated to 180°C (350°F) for about 15 minutes. This method keeps the crust crisp and the filling hot and inviting. Avoid microwaving if you can, as it tends to make the pastry soggy.

FAQs

Can I use other types of meat in this Meat Pie Recipe?

Absolutely! While ground beef is traditional, you can swap in ground lamb, turkey, or even a mix of meats depending on your taste preferences and what you have on hand.

What if I don’t have Worcestershire sauce?

You can substitute Worcestershire sauce with soy sauce mixed with a splash of vinegar or a touch of balsamic vinegar to mimic the tangy umami flavor it imparts.

Is there a vegetarian version of this Meat Pie Recipe?

Yes! Swap the ground beef for a mix of mushrooms, lentils, and vegetables to create a satisfying vegetarian filling that still delivers great texture and flavor.

How do I get the crust extra flaky?

Keeping your butter and water ice cold and not overworking the dough are key. Also, chilling the dough before rolling helps the butter stay solid enough to create those beautiful flaky layers during baking.

Can I make the pie dough ahead of time?

Definitely. You can prepare the dough, wrap it tightly, and keep it refrigerated for up to 2 days or freeze it for up to a month, making meal prep much easier.

Final Thoughts

This Meat Pie Recipe is truly one of those dishes that feels like a warm hug on a plate. With its flaky crust and deeply savory filling, it’s perfect for any occasion where comfort food is on the menu. Give this recipe a try—you’ll be making it again and again, just like I do, because once you taste it, you’ll know why it’s such a beloved classic.

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Meat Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 52 reviews

• Author: admin
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: British

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Description

This classic homemade meat pie features a flaky, buttery crust filled with a savory mixture of ground beef, onions, garlic, and herbs. The rich filling is simmered to perfection before being encased in tender pastry and baked until golden brown, making it a comforting and hearty dish perfect for any occasion.

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Ingredients

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Pastry

• 2 1/2 cups all-purpose flour
• 200g unsalted butter (cold, cubed)
• 1 tsp salt
• 6–8 tbsp cold water

Filling

• 500g ground beef
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 small carrot, grated (optional)
• 1 tbsp tomato paste
• 1/2 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste

Finishing

• 1 egg, beaten (for brushing)

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Instructions

1. Preheat and Prepare Pie Dish: Preheat your oven to 190°C (375°F) and lightly grease a pie dish to prevent sticking.
2. Make the Pastry: In a mixing bowl, combine the all-purpose flour and salt. Rub in the cold, cubed butter until the mixture becomes crumbly. Gradually add cold water, one tablespoon at a time, until a dough forms. Divide the dough into two discs and chill in the refrigerator for 30 minutes to firm up.
3. Cook the Filling: Heat oil in a skillet over medium heat. Sauté the finely chopped onion and minced garlic until soft and translucent. Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in the tomato paste, grated carrot if using, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Let the mixture simmer until the sauce thickens. Remove from heat and allow the filling to cool completely.
4. Assemble the Pie: Roll out one of the chilled dough discs and line the bottom and sides of the prepared pie dish. Spoon the cooled meat filling evenly into the pastry shell. Roll out the second dough disc and place it on top of the filling. Seal the edges of the pie carefully and cut small steam vents in the center of the top crust to allow steam to escape during baking.
5. Brush and Bake: Brush the top crust with the beaten egg to give it a golden, glossy finish. Bake the pie in the preheated oven for 45–50 minutes or until the crust is golden brown and cooked through.
6. Rest and Serve: Remove the pie from the oven and let it rest for 10–15 minutes before slicing. This allows the filling to set and makes for easier serving. Enjoy your hearty meat pie warm.

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Notes

• Make sure the butter is very cold when making the pastry for a flakier crust.
• Cooling the filling before assembling prevents the pastry from becoming soggy.
• Use a fork or pastry cutter to seal the edges tightly to avoid leaking during baking.
• Optional grated carrot adds sweetness and moisture but can be omitted if preferred.
• Letting the pie rest after baking ensures a cleaner slice and better flavor distribution.