Description
This delicious meat pie recipe features a savory blend of ground beef, fresh vegetables, and aromatic herbs encased in a buttery, flaky homemade crust. Perfect as a comforting main dish, it pairs well with a variety of sides and makes for a satisfying family meal.
Ingredients
Scale
For the Filling
- 1 lb ground beef (or lamb)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1/2 cup frozen peas
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon flour (for thickening)
For the Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 6-8 tablespoons ice water
- 1 egg (for egg wash)
Instructions
- Sauté the aromatics and brown the meat: In a large skillet, heat a little oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes. Add the ground beef or lamb and cook until browned.
- Prepare the filling: Stir in the diced carrot, frozen peas, beef broth, tomato paste, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste. Let the mixture simmer for 10-15 minutes until the vegetables are tender and the filling thickens. If needed, stir in a tablespoon of flour to help thicken the mixture. Set aside to cool slightly.
- Make the pie crust dough: In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two portions, one slightly larger than the other for the base and the top crust.
- Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the larger dough portion on a lightly floured surface and fit it into a 9-inch pie pan. Add the cooled meat filling and spread it evenly. Roll out the smaller dough portion and place it over the filling. Trim any excess dough and crimp the edges together. Cut a few slits on top to allow steam to escape and brush the top with beaten egg for a golden finish.
- Bake the pie: Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and crisp. Remove from the oven and let it cool for about 10 minutes before slicing and serving.
- Serve and enjoy: Enjoy this hearty meat pie as a comforting main dish alongside your favorite sides.
Notes
- Use cold butter and ice water for the flakiest crust.
- Feel free to substitute ground lamb with beef or vice versa based on preference.
- Adding a tablespoon of flour helps thicken the filling to avoid sogginess.
- Letting the filling cool before assembling prevents the crust from becoming too soft.
- Optional: add herbs like rosemary or parsley for extra flavor.
