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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/traditional-meat-pie-recipe/