Meat Pie is a classic comfort food that brings together flaky, buttery crust with a hearty, savory filling of ground meat and vegetables. This dish is all about that satisfying mix of crispy pastry and rich, flavorful meat, with hints of herbs and spices that make each bite warm and cozy.
I love making meat pies because they’re so versatile and perfect for sharing. One of my favorite things is using a mix of beef and vegetables like carrots and peas, slowly cooked until tender. I find that letting the filling cool a bit before spooning it into the pastry helps keep everything neat and delicious. Plus, brushing the top with a little egg wash gives the crust a beautiful golden shine that has everyone reaching for seconds.
Meat pies are great served warm straight from the oven with a side of mashed potatoes or a simple green salad. They make weeknight dinners feel special, and they’re also perfect for picnics or potlucks. I always smile when I hear how much people love the flaky crust that breaks just right, revealing the rich, comforting meat inside—there’s something so wonderful about a classic meat pie that never goes out of style.
Key Ingredients & Substitutions
Butter: Cold butter is important for a flaky crust. You can substitute with cold margarine or shortening if needed, but butter gives the best flavor.
Ground Beef: Choose an 80/20 mix for flavorful, juicy filling. If you prefer leaner meat, use ground turkey or chicken, but add a little extra oil to keep it moist.
Vegetables: Carrots and peas add sweetness and texture. Frozen peas work fine. You can swap carrots for diced potatoes or celery if you like.
Tomato Paste & Worcestershire Sauce: They add depth and tang to the filling. If you don’t have Worcestershire, a splash of soy sauce or balsamic vinegar works well.
Beef Broth: This helps create a rich gravy. Use vegetable broth for a lighter option or a meat broth substitute if preferred.
How Do You Make the Pastry Flaky and Tender?
The secret to a flaky pie crust is keeping everything cold and not overworking the dough. Here’s how I do it:
- Use cold butter straight from the fridge and cut into small cubes.
- Work the butter into the flour quickly until you see small pea-sized pieces mixed in.
- Add ice water little by little, just enough to hold the dough together.
- Don’t knead the dough! Just enough to bring it together into a ball.
- Chill the dough at least an hour before rolling it out—this rest lets the gluten relax and keeps butter firm.
- Roll out gently on a floured surface to prevent sticking, and handle the dough as little as possible.
These steps help create layers of butter and flour that puff up during baking, giving you that perfect flaky and tender crust every time.
Equipment You’ll Need
- Mixing bowls – perfect for making the pastry dough and mixing the filling ingredients.
- Pastry cutter or fork – helps cut cold butter into flour easily for a flaky crust.
- Rolling pin – essential for rolling out the dough evenly to fit your pie dish.
- 9-inch pie dish or individual ramekins – hold the pie shape and bake the filling and crust evenly.
- Skillet or frying pan – great for cooking the meat and vegetables before filling the pie.
- Pastry brush – helps you brush the egg wash on the top crust for a golden finish.
Flavor Variations & Add-Ins
- Swap ground beef for ground lamb for a richer, more robust flavor that pairs well with rosemary.
- Add diced mushrooms to the filling for extra earthiness and moisture.
- Stir in some shredded cheddar or parmesan cheese in the filling for a creamy cheesy twist.
- Use sweet potatoes instead of carrots for a naturally sweet and colorful filling.
Classic Meat Pie Recipe
Ingredients You’ll Need:
For the Pastry:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- ¼ to ½ cup ice water
For the Filling:
- 1 lb ground beef (or mix of beef and shredded beef)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced
- ½ cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup beef broth
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or vegetable oil
- Salt and freshly ground black pepper, to taste
For Assembly:
- 1 egg, beaten (for egg wash)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 30-40 minutes to bake. Don’t forget to chill the dough for at least 1 hour before baking, so plan ahead!
Step-by-Step Instructions:
1. Make the Pastry:
In a large bowl, whisk together the flour and salt. Add the cold butter cubes. Use a pastry cutter or your fingertips to mix the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits. Slowly add ¼ cup ice water, mixing until the dough just holds together. Add more water if needed. Shape the dough into a disk, wrap it with plastic wrap, and chill for at least 1 hour.
2. Prepare the Filling:
Heat oil in a large skillet over medium heat. Add chopped onions and garlic, sautéing until soft, about 3 minutes. Add ground beef and cook, breaking it up, until browned. Stir in diced carrots, peas, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for another 2 minutes to blend flavors.
Sprinkle the flour over the mixture and stir well to coat. Gradually pour in beef broth while stirring until the mixture thickens into a rich gravy. Remove from heat and let the filling cool a bit.
3. Assemble and Bake the Pie:
Preheat your oven to 400°F (200°C). On a floured surface, roll out two-thirds of the chilled dough to fit a 9-inch pie dish. Press the dough into the bottom and sides of the dish.
Spoon the meat filling evenly into the pastry shell.
Roll out the remaining dough to cover the top. Trim any extra dough and seal the edges by pressing with a fork. Brush the top crust with the beaten egg to get a nice golden color. Cut a few small slits on top to let steam escape.
Bake the pie for 30-40 minutes until the crust is golden and the filling is bubbling.
Remove the pie from the oven and let it rest for 10 minutes. Garnish with fresh parsley if you like.
Serve warm, perfect with ketchup or your favorite dipping sauce.
Can I Use Frozen Pastry Dough Instead of Making My Own?
Absolutely! Frozen store-bought pie crust works well if you’re short on time. Just make sure to thaw it in the fridge before rolling it out and using it in the recipe.
How Can I Make the Filling Less Saucy?
If you prefer a thicker filling, reduce the beef broth slightly or cook the filling a bit longer to evaporate excess liquid before filling the pie.
Can This Meat Pie Be Made Ahead of Time?
Yes! Prepare the pie and assemble it, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store leftover meat pie in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the crust flaky and the filling warm.
