Description
This Traditional Meat Pie recipe delivers a cozy British charm with a savory ground beef filling enveloped in a flaky golden crust. Perfectly seasoned with garlic, onions, carrots, and a touch of thyme, this hearty dish is a comforting classic ideal for any meal.
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
Crust
- 2 (9-inch) unbaked pie crusts (homemade or store-bought)
- 1 egg (for egg wash)
Instructions
- Prepare the Filling: In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Sauté Vegetables: Add the finely chopped onion, minced garlic, and diced carrot to the beef. Cook for 5-7 minutes until the vegetables are softened and fragrant.
- Add Flour and Liquids: Sprinkle the all-purpose flour over the meat and vegetables, stirring well to coat everything evenly. Gradually pour in the beef broth and Worcestershire sauce, stirring constantly to form a thickened sauce.
- Season the Filling: Stir in salt, ground black pepper, and dried thyme. Let the mixture simmer for 3-5 minutes until the filling thickens and flavors meld. Remove from heat and allow to cool slightly.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out one pie crust and place it in a 9-inch pie dish. Spoon the warm meat filling evenly over the crust.
- Top with Second Crust: Cover the filling with the second pie crust. Trim excess dough and pinch edges to seal. Cut a few small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Beat the egg in a small bowl and brush it over the top crust to achieve a golden, shiny finish when baked.
- Bake: Place the meat pie on a baking sheet and bake in the preheated oven for 35-45 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Allow the pie to cool for 10 minutes before slicing. Serve warm for a classic, comforting meal.
Notes
- Use homemade pie crust for best flavor and texture, but store-bought crusts work well for convenience.
- Make sure the filling is not too hot before assembling to prevent the crust from becoming soggy.
- Leftover pie can be refrigerated for up to 3 days and reheated in an oven to maintain crispiness.
- For extra flavor, add mushrooms or peas to the filling if desired.
- Brush the edges of the bottom crust with beaten egg before adding filling to help seal the crust better.
Keywords: traditional meat pie, British meat pie, savory beef pie, homemade meat pie, classic meat pie recipe