Meat Pie

Why You’ll Love This Recipe

This Meat Pie recipe is both hearty and flavorful, offering a balance of tender meat, vegetables, and rich seasoning. The flaky pastry adds a delightful texture, making each bite satisfying. You can customize the filling to suit your tastes, using your favorite type of meat or even adding cheese for an extra indulgent twist. The pie is easy to make and works wonderfully as a comforting main dish. It’s also a great way to use up leftover meat and vegetables. Plus, it’s easy to prepare ahead of time, making it perfect for meal prepping or serving at gatherings.

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 cup unsalted butter, chilled and cubed

• 6-8 tablespoons cold water

For the filling:

• 1 lb ground beef (or a mix of ground beef and lamb)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 carrot, diced

• 1/2 cup frozen peas

• 1/2 cup beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary (optional)

• Salt and pepper to taste

• 1 tablespoon all-purpose flour (to thicken the filling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, and pulse until the dough begins to come together. Turn the dough onto a lightly floured surface and knead it a few times to bring it together into a ball. Divide the dough into two portions—one slightly larger than the other—and wrap them in plastic wrap. Refrigerate for at least 30 minutes.

2. Make the filling: In a large skillet, heat a little oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes. Add the ground beef (or meat mixture) and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.

3. Stir in the carrot, peas, beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer, then cook for 5-7 minutes until the mixture thickens slightly. Sprinkle in the flour and stir to combine. Cook for another 2 minutes to allow the flour to thicken the filling. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.

4. Assemble the pie: Preheat your oven to 375°F (190°C). Roll out the larger portion of dough on a floured surface to fit a 9-inch pie dish. Carefully transfer it to the dish, pressing the dough into the sides. Fill with the cooled meat mixture.

5. Roll out the second portion of dough and place it over the top of the pie. Trim any excess dough, and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape. You can also brush the top of the pie with an egg wash (a beaten egg mixed with a little water) for a golden finish.

6. Bake: Place the pie in the oven and bake for 35-40 minutes, or until the crust is golden and flaky. If the edges start to brown too quickly, cover them with foil.

7. Serve: Allow the meat pie to cool for about 10 minutes before slicing and serving.

Servings and Timing

• Servings: 6-8

• Total time: 1 hour 30 minutes (including prep and baking time)

Variations

• Chicken and Mushroom Meat Pie: Use chicken breast or thighs and sautéed mushrooms for a lighter twist on the traditional meat pie.

• Cheese-Stuffed Meat Pie: Add shredded cheese (cheddar, mozzarella, or your favorite type) to the filling for a cheesy, indulgent version.

• Vegetarian Meat Pie: Replace the meat with lentils or a mix of your favorite vegetables (such as mushrooms, spinach, and carrots) to make a hearty vegetarian version.

• Spicy Meat Pie: Add a touch of chili flakes, paprika, or cayenne pepper to the filling for an extra kick of heat.

Storage/Reheating

• Storage: Leftover meat pie can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: To reheat, place slices of the pie in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also microwave individual slices, though the crust may lose some of its crispness.

FAQs

1. Can I use a store-bought pie crust for this recipe?

Yes, you can use store-bought pie crust if you’re short on time. It’s a great shortcut, but homemade crust will give you the best flavor and texture.

2. Can I make this pie in advance?

Yes, you can assemble the meat pie a day ahead of time and store it in the refrigerator. Bake it the following day for a freshly cooked, golden pie.

3. Can I freeze this meat pie?

Yes, you can freeze the assembled but unbaked meat pie. Wrap it tightly in plastic wrap and foil and freeze for up to 2-3 months. When ready to bake, simply thaw it overnight in the fridge and bake as directed.

4. How can I make the filling thicker?

If you prefer a thicker filling, you can add a little more flour or cornstarch during the cooking process. Be sure to allow it to cook long enough to thicken properly.

5. Can I use different meats for this recipe?

Absolutely! You can use ground lamb, chicken, or even a combination of different meats. You can also use leftovers from a roast for a more flavorful filling.

6. How do I know when the pie is done?

The pie is done when the crust is golden brown and crispy. You can also check by inserting a knife into the center; it should come out hot.

7. Can I add more vegetables to the filling?

Yes, feel free to add more vegetables such as peas, corn, or green beans to make the filling even heartier and more nutritious.

8. Can I skip the crust for a low-carb option?

For a low-carb version, you can skip the traditional pie crust and instead bake the meat mixture in a casserole dish with a sprinkle of cheese on top.

9. Can I use puff pastry instead of pie crust?

Yes, puff pastry works well for this recipe, adding a light, flaky texture. Just make sure to adjust the baking time as needed to ensure the pastry cooks through.

10. Can I serve this meat pie with a side dish?

Yes! This meat pie pairs wonderfully with mashed potatoes, a side salad, or steamed vegetables for a balanced meal.

Conclusion

Meat Pie is a classic comfort food that combines savory filling and a buttery, flaky crust. With endless variations and the ability to make it ahead of time, this pie is perfect for family dinners, potlucks, or meal prepping for the week. Whether you prefer a traditional beef filling or a twist with different meats or vegetables, this recipe is sure to satisfy your cravings for a warm, hearty meal.