Traditional Meat Pie Recipe

Introduction

This traditional meat pie is a comforting classic, filled with a savory blend of ground beef and vegetables. Its golden, flaky crust pairs perfectly with the rich, flavorful filling—ideal for a satisfying family meal.

Ingredients

• 1 pound (450g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 2 tablespoons all-purpose flour
• ½ cup (120ml) beef broth
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• 2 (9-inch) unbaked pie crusts (homemade or store-bought)
• 1 egg (for egg wash)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Place one pie crust into a 9-inch pie plate, allowing it to slightly overhang the edges.
2. Step 2: In a skillet, brown the ground beef over medium heat. Add the chopped onion, minced garlic, and diced carrot, cooking until softened.
3. Step 3: Stir in the flour to the meat mixture, then gradually add beef broth, Worcestershire sauce, salt, pepper, and thyme. Simmer for 5 minutes, then remove from heat and let it cool slightly.
4. Step 4: Pour the meat filling into the prepared pie crust. Cover with the second crust, trim and crimp the edges to seal, then cut slits in the top crust to allow steam to escape.
5. Step 5: Beat the egg and brush it over the top crust to create a glossy finish once baked.
6. Step 6: Bake the pie for 30–35 minutes until the crust is golden brown. If the edges brown too quickly, cover them with foil to prevent burning.
7. Step 7: Remove the pie from the oven and let it cool for a few minutes before serving.

Tips & Variations

• For extra flavor, add a splash of red wine or a teaspoon of tomato paste to the filling while simmering.
• Substitute ground beef with ground lamb or turkey for a different twist.
• Use frozen or leftover pie crusts to save time.
• Mix in peas or mushrooms with the vegetables for added texture and taste.

Storage

Store leftover meat pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F (175°C) for 10–15 minutes to keep the crust crisp. You can also freeze the baked pie for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling up to a day in advance. Let it cool completely, then refrigerate until you are ready to assemble the pie.

What if I don’t have Worcestershire sauce?

You can substitute Worcestershire sauce with soy sauce mixed with a small amount of vinegar or lemon juice to mimic the tangy, savory flavor.

Traditional Meat Pie Recipe

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4.6 from 96 reviews

A classic Traditional Meat Pie featuring a savory ground beef filling simmered with vegetables and herbs, enclosed in a flaky, golden baked pie crust. This comforting dish is perfect for a hearty meal, combining rich flavors and a tender, buttery crust.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Filling

• 1 pound (450g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 2 tablespoons all-purpose flour
• ½ cup (120ml) beef broth
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme

Pie Crust and Assembly

• 2 (9-inch) unbaked pie crusts (homemade or store-bought)
• 1 egg (for egg wash)

Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Place one unbaked pie crust into a 9-inch pie plate, allowing it to slightly overhang the edges, preparing for filling.
2. Make the Filling: In a skillet, brown the ground beef over medium heat until fully cooked. Add the finely chopped onion, minced garlic, and diced carrot to the beef, cooking until the vegetables are soft and fragrant. Stir in the all-purpose flour to help thicken the filling. Gradually add the beef broth, Worcestershire sauce, salt, black pepper, and dried thyme, stirring well. Let the mixture simmer gently for about 5 minutes until thickened, then remove from heat and allow it to cool slightly.
3. Fill and Cover: Pour the cooled meat filling into the prepared pie crust in the pie plate. Place the second pie crust over the filling, trimming and crimping the edges together to seal the pie. Cut slits into the top crust to allow steam to escape during baking. Brush the top crust generously with the beaten egg to create a beautiful golden glaze.
4. Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and cooked through. If the edges begin to brown too quickly, cover them loosely with foil to prevent burning while the rest of the pie finishes baking.
5. Cool and Serve: Once baked, remove the pie from the oven and allow it to cool slightly for at least 10 minutes. This resting time helps the filling to set for easier slicing. Serve warm and enjoy your delicious traditional meat pie.

Notes

• For a richer flavor, you may substitute beef broth with homemade beef stock.
• Vegetables like peas or mushrooms can be added to the filling for more texture and nutrition.
• Use chilled pie crust dough for a flakier crust.
• Ensure to vent the top crust with slits to prevent sogginess from steam.
• Leftover pie can be refrigerated and reheated well for up to 3 days.

Keywords: Traditional meat pie, beef pie, savory pie, classic pie recipe, homemade meat pie