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Meat Pie

A cozy and hearty meat pie filled with a savory mixture of ground beef, vegetables, and aromatic spices, all encased in a flaky pie crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 pounds ground beef or a mix of beef and pork
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup small diced potatoes, peeled
  • 2 tablespoons tomato paste
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 2 tablespoons flour or 1 tablespoon cornstarch for thickening
For the Crust
  • 1 double pie crust chilled (store-bought or homemade)
  • 1 egg beaten with 1 teaspoon water, for egg wash

Method
 

Preparation
  1. Preheat the oven to 400°F. Lightly butter a 9-inch pie dish.
  2. Warm olive oil in a skillet over medium heat. Cook onion and garlic until soft and fragrant, about 3 to 4 minutes.
  3. Add the ground meat and break it up. Cook until browned with little pink showing, about 6 to 8 minutes. Spoon off extra fat if needed.
  4. Stir in carrots, peas, and potatoes. Add tomato paste, beef stock, Worcestershire sauce, thyme, and paprika. Season with salt and pepper.
  5. Sprinkle flour evenly and stir until the sauce thickens and coats the filling, about 2 to 3 minutes.
  6. Roll the bottom crust into the prepared pie dish. Spoon in the filling, top with the second crust, trim edges, and crimp to seal.
  7. Cut a few small vents on top and brush with egg wash for a shiny finish.
Baking
  1. Bake for 35 to 45 minutes, until the crust is deeply golden and bubbling slightly through the vents.
  2. Let the pie rest for 15 minutes before slicing.

Notes

Let the filling cool before it hits the crust to avoid sogginess. You can assemble the pie ahead of time and freeze it. For serving, pair with a light salad or roasted vegetables.