Description
This Delicious Meat Pie is a comforting classic featuring a savory ground beef and vegetable filling encased in a golden, flaky crust. Perfect for family dinners or special occasions, this pie combines tender beef, aromatic herbs, and a medley of vegetables for a hearty meal.
Ingredients
Scale
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
- 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 to keep the filling from becoming greasy.
- Sauté the Vegetables: Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until they soften and become fragrant. Then add the diced carrots and continue cooking for another 3-4 minutes until they start to soften.
- Add the Seasonings and Flour: Stir in the tomato paste, Worcestershire sauce, dried thyme, paprika, salt, and pepper to the meat and vegetable mixture. Sprinkle the all-purpose flour over the ingredients and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste and help thicken the filling.
- Add Broth and Peas: Slowly pour in the beef broth while stirring constantly. Bring the mixture to a simmer, then add the frozen peas. Cook for an additional 3-4 minutes until the filling thickens nicely. Remove the skillet from heat and let the filling cool slightly.
- Prepare the Pie Crust: Preheat your oven to 400°F (200°C). Roll out one pie crust and press it into a 9-inch pie dish, ensuring it covers the bottom and sides evenly. Pour the meat filling into the crust and spread it out in an even layer.
- Top with the Second Crust: Roll out the second pie crust and place it gently over the filling. Trim any excess dough and pinch the edges together firmly to seal the pie. Cut a few small slits in the top crust to allow steam to escape during baking.
- Egg Wash: Beat the egg in a small bowl and brush it over the top crust. This will give the pie a beautiful, golden, and shiny finish once baked.
- Bake the Pie: Place the prepared pie on the middle rack of the preheated oven. Bake for 30-35 minutes or until the crust turns golden brown and the filling inside is bubbling hot.
- Serve: Remove the pie from the oven and let it cool for 5 minutes before slicing. Optionally, garnish with freshly chopped parsley for a pop of color and serve warm.
Notes
- To prevent a soggy crust, avoid overfilling the pie and make sure to drain any excess fat from the cooked meat.
- If using homemade pie crusts, ensure they are well chilled before rolling out for best results.
- You can swap the frozen peas with green beans or corn for a different flavor profile.
- Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- For a richer filling, consider adding a splash of red wine or additional herbs like rosemary or sage.
