Meat Pie

Here’s a classic Meat Pie recipe in full detail, perfect for a hearty and savory main course. This version is inspired by traditional savory pies, such as those from British, Australian, and Canadian cuisines, and features a rich meat filling encased in a buttery, flaky crust.

🥧 Classic Meat Pie Recipe

🍽️ Servings: 6–8

⏱️ Prep Time: 30 minutes

⏱️ Cook Time: 45 minutes

🔥 Total Time: 1 hour 15 minutes

🧾 Ingredients

For the Pastry:

• 2 ½ cups (315g) all-purpose flour

• 1 cup (225g) unsalted butter, cold and cubed

• ½ tsp salt

• 6–8 tbsp ice-cold water

• 1 egg (for egg wash)

For the Meat Filling:

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 lb (450g) ground beef (or ground lamb)

• 1 medium carrot, finely diced

• 1 celery stalk, finely diced

• 1 tbsp tomato paste

• 2 tbsp all-purpose flour

• 1 cup (240ml) beef broth

• 1 tsp Worcestershire sauce

• ½ tsp dried thyme (or fresh)

• ½ tsp paprika (optional)

• Salt and pepper, to taste

• Optional: ¼ cup frozen peas

🍳 Instructions

1. Make the Pastry

1. In a large bowl, mix flour and salt.

2. Add cold butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.

3. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.

4. Divide dough into two discs (one slightly larger for the bottom crust), wrap in plastic, and refrigerate for at least 30 minutes.

2. Prepare the Meat Filling

1. Heat olive oil in a skillet over medium heat.

2. Sauté onion, garlic, carrot, and celery for about 5 minutes until softened.

3. Add ground beef, breaking it up with a spoon. Cook until browned (about 6–8 minutes).

4. Stir in tomato paste, cook for 1 minute.

5. Sprinkle flour over the meat mixture, stir well to coat (this thickens the sauce).

6. Gradually pour in beef broth, stirring constantly.

7. Add Worcestershire sauce, thyme, paprika, salt, and pepper.

8. Simmer until thickened (10–15 minutes). Stir in peas if using.

9. Let the filling cool completely before assembling the pie.

3. Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Roll out the larger dough disc on a floured surface and line a 9-inch pie dish.

3. Fill with cooled meat mixture.

4. Roll out the second disc and lay over the filling. Trim excess dough, then crimp edges to seal.

5. Cut small slits in the top to allow steam to escape.

6. Brush top crust with beaten egg for a golden finish.

4. Bake

• Bake for 40–45 minutes or until the crust is golden brown and crisp.

• If edges brown too quickly, cover them with foil halfway through baking.

5. Cool & Serve

• Let the pie rest for 10 minutes before slicing.

• Serve warm with mashed potatoes, gravy, or a simple green salad.

🧊 Tips & Variations

• Shortcut crust: Use store-bought pie crust or puff pastry to save time.

• Add-ins: Mushrooms, fresh herbs, or a splash of red wine add depth of flavor.

• Storage: Leftovers keep well refrigerated for 3–4 days or frozen for up to 2 months.