Description

This Savory Traditional Meat Pie is a comforting and hearty dish perfect for cozy family dinners. Featuring a flavorful ground beef filling enriched with onions, garlic, carrots, and a rich beef broth mixture, all encased in a flaky homemade or store-bought pie crust. Baked to golden perfection with an egg wash finish, this classic meat pie offers a perfect blend of savory flavors and satisfying textures.

Ingredients

Scale

Pie Crust

1 recipe Pie Crust (homemade or store-bought)
1 recipe Pie Crust (for top layer, homemade or store-bought)
1 egg (for egg wash, to brush over crust before baking)

Filling

1 pound Ground Beef
1 medium Onion, chopped
2 cloves Garlic, minced
2 medium Carrots, diced (optional)
2 tablespoons Flour
1 cup Beef Broth
2 tablespoons Worcestershire Sauce
1 teaspoon Thyme
Salt and Pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preparation: Preheat your oven to 425°F (220°C) and prepare your pie crust in a pie plate, ensuring one crust is ready for the base and the other for the top.
Cook the Ground Beef: In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks for even browning.
Cook Vegetables: Add chopped onion, minced garlic, and diced carrots to the skillet. Sauté until the vegetables are softened and fragrant, about 5 minutes.
Make the Filling Sauce: Sprinkle flour over the cooked meat and vegetables and stir well to coat. Slowly pour in the beef broth and Worcestershire sauce while stirring. Season with thyme, salt, and pepper. Allow the mixture to simmer and thicken for about 5-7 minutes, stirring occasionally.
Assemble the Pie: Pour the thickened savory filling into the prepared bottom pie crust. Cover with the top crust, crimp the edges to seal, and cut slits on the top crust to allow steam to escape during baking.
Apply Egg Wash & Bake: Brush the top crust with beaten egg wash to achieve a golden brown finish. Bake the pie in the preheated oven for 30-35 minutes or until the crust is beautifully golden and crisp.
Cool and Serve: Once baked, remove the pie from the oven and let it cool on a rack for 10 minutes before slicing and serving. This resting time helps the filling set for cleaner portions.

Notes

Substitute ground beef with ground turkey or lamb for a different protein variation.
Carrots are optional but add a subtle sweetness and texture contrast.
Make sure to cut steam vents on the top crust to avoid soggy pastry.
Use cold pie crust dough for flakier results.
This pie freezes well before baking; freeze after assembling and bake from frozen, adding extra baking time.