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.
Ingredients
Scale
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)
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 190°C (375°F) and lightly grease a pie dish to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
