Description
This delicious meat pie recipe combines a savory ground beef and vegetable filling with a flaky homemade butter crust. Perfectly seasoned and baked to golden perfection, this comforting pie makes an ideal main dish for family dinners or special occasions.
Ingredients
Scale
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)
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
- Make the filling: 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. Stir in the carrot, 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.
- Prepare the crust: In a large bowl, mix together 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 top).
- Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the larger portion of dough on a lightly floured surface and fit it into a 9-inch pie pan. Add the cooled meat filling into the crust, spreading it evenly. Roll out the smaller portion of dough and place it over the filling, trimming any excess dough. Crimp the edges together and cut a few slits in the top to allow steam to escape. Brush the top with a beaten egg for a golden finish.
- Bake the pie: Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and crisp. Let the pie cool for about 10 minutes before slicing and serving.
- Serve: Enjoy this delicious, savory meat pie as a comforting main dish with your favorite sides!
Notes
- Letting the filling cool before assembling prevents the crust from becoming soggy.
- Use cold butter and ice water to ensure a flaky crust.
- Feel free to substitute lamb with ground beef or vice versa based on preference.
- Adding a few slits on top of the pie allows steam to escape and prevents a soggy crust.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
