Description
This Traditional Meat Pie recipe brings a cozy British charm to your dinner table with a rich, savory ground beef filling encased in a flaky, golden crust. Perfect for a comforting meal, this pie combines tender beef, aromatic herbs, and a luscious gravy, all baked to perfection.
Ingredients
Scale
Filling:
- 1 pound (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, diced
- 2 tablespoons all-purpose flour
- ½ cup (120ml) beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
Crust:
- 2 (9-inch) unbaked pie crusts (homemade or store-bought)
- 1 egg (for egg wash)
Instructions
- Prepare the filling: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add the chopped onion, minced garlic, and diced carrot, cooking until the vegetables are softened, approximately 5 minutes.
- Make the gravy: Sprinkle the flour over the beef and vegetables, stirring well to coat and cook the flour for 1-2 minutes to remove the raw taste. Gradually add the beef broth while stirring to avoid lumps. Then, add Worcestershire sauce, salt, pepper, and dried thyme. Simmer the mixture for 5-7 minutes until it thickens and becomes a savory gravy. Remove from heat and let cool slightly.
- Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Assemble the pie: Place one unbaked pie crust in a 9-inch pie dish, pressing it gently to fit the dish. Pour the cooled meat filling evenly into the crust. Cover with the second pie crust and seal the edges by pinching or crimping. Cut a few small slits on the top crust to allow steam to escape during baking.
- Apply egg wash: Beat the egg in a small bowl and brush it over the top crust to create a shiny, golden finish when baked.
- Bake the pie: Place the pie on the center rack of the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve: Remove the pie from the oven and let it cool for about 10 minutes before slicing. This allows the filling to set and makes serving easier.
Notes
- For a richer flavor, you can add a splash of red wine to the filling during the gravy-making step.
- If you prefer a flakier crust, chill the dough well before assembling the pie.
- Leftover pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
- To make this recipe gluten-free, use gluten-free flour and pie crust options.
Keywords: meat pie, British pie, ground beef pie, savory pie, traditional meat pie, comfort food