This recipe for a classic meat pie combines tender beef with aromatic vegetables and herbs, all encased in a buttery pie crust.
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and cubed
- 6-8 tbsp ice water
For the Meat Filling:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup frozen peas
- ¼ cup tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Steps
1. Preparing the Pie Crust: Begin by combining the flour and salt in a large mixing bowl. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough into two equal portions, shape into discs, and refrigerate for at least 30 minutes.
2. Making the Meat Filling: In a large skillet, cook the ground beef over medium heat until browned. Remove excess fat and add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are tender and the onion is translucent. Stir in the tomato paste and cook for another 2 minutes. Pour in the beef broth and Worcestershire sauce, and add the thyme and rosemary. Let the mixture simmer until the liquid reduces and the filling thickens. Stir in the frozen peas, season with salt and pepper, and allow to cool slightly.
3. Assembling the Pie: Preheat your oven to 375°F (190°C). Roll out one portion of the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Place the dough into the dish, trimming any excess. Spoon the meat filling into the crust. Roll out the second dough portion and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
4. Baking: Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for 10 minutes before serving.
Tips for Variation
- Cheese Lover’s Delight: Add a layer of shredded cheddar or mozzarella cheese to the meat filling for an extra cheesy pie.
- Vegetable Medley: Incorporate other vegetables such as mushrooms or bell peppers for added flavor and nutrition.
- Spicy Kick: Mix in a teaspoon of chili flakes or a splash of hot sauce to give the pie a spicy twist.
- Herb Infusion: Experiment with different herbs like basil or oregano for a unique flavor profile.
- Gluten-Free Option: Use a gluten-free pie crust mix to make the pie suitable for those with gluten intolerance.
Macros (8 Servings)
- Calories: 400
- Protein: 20g
- Carbohydrates: 30g
- Fat: 25g
- Fiber: 2g
FAQs
- 1. Can I use a different type of meat?
- Yes, you can substitute ground chicken, turkey, or lamb for the beef. Adjust cooking times accordingly.
- 2. Can I make this pie ahead of time?
- Absolutely! You can prepare the pie and freeze it before baking. Just bake from frozen, adding extra time to ensure it’s heated through.
- 3. How do I store leftovers?
- Store any leftover meat pie in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- 4. Can I use store-bought pie crust?
- Yes, store-bought pie crust can be used for convenience. Just follow the package instructions for baking times.
Savory Meat Pie: A Classic Comfort Food Delight
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter chilled and cubed
- 6-8 tbsp ice water
For the Meat Filling:
- 1 lb ground beef
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1 cup frozen peas
- ¼ cup tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 egg beaten (for egg wash)
Instructions
- Combine flour and salt in a bowl. Cut in chilled butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Divide into two discs, chill for 30 minutes.
- Cook ground beef in a skillet until browned. Drain excess fat, add onion, garlic, carrot, and celery. Sauté until tender. Stir in tomato paste, cook for 2 minutes. Add beef broth, Worcestershire sauce, thyme, and rosemary. Simmer until thickened. Stir in peas, season, and cool.
- Preheat oven to 375°F (190°C). Roll out one dough disc, fit into a 9-inch pie dish. Add meat filling. Roll out the second dough disc, cover the filling, trim, and seal edges. Cut slits in the top crust. Brush with beaten egg.
- Bake for 40-45 minutes, or until golden brown and bubbly. Cool for 10 minutes before serving.