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Traditional Meat Pie Recipe

Traditional Meat Pie Recipe
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★★★★★

4.9 from 8 reviews

A classic Traditional Meat Pie featuring a savory ground beef filling with vegetables and herbs, encased in a flaky double crust. Perfectly seasoned and baked to golden perfection, this hearty pie is ideal for family dinners or comforting meals.

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 & Topping

  • 2 (9-inch) unbaked pie crusts (homemade or store-bought)
  • 1 egg (for egg wash)

Instructions

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). Place one pie crust into a 9-inch pie plate, allowing the edges to slightly overhang the sides for sealing later.
  2. Make the Filling: In a skillet over medium heat, brown the ground beef until no longer pink. Add finely chopped onion, minced garlic, and diced carrot; cook until the vegetables soften, about 4-5 minutes. Stir in the all-purpose flour to coat the meat and vegetables, then gradually add the beef broth and Worcestershire sauce. Season with salt, black pepper, and dried thyme. Simmer the mixture for 5 minutes until thickened, then remove from heat and let it cool slightly.
  3. Fill and Cover: Pour the prepared filling into the pie crust in the plate, spreading evenly. Cover with the second pie crust, trimming any excess dough. Crimp the edges together to seal, cut several small slits on top of the crust to allow steam to escape. Brush the surface with a beaten egg to give a glossy, golden finish.
  4. Bake the Pie: Bake the pie in the preheated oven for 30 to 35 minutes, or until the crust turns golden brown. To prevent the edges from burning, cover them with aluminum foil halfway through baking if they brown too quickly.
  5. Cool and Serve: Remove the pie from the oven and allow it to rest for 10 minutes before slicing. This resting time helps the filling set, making it easier to serve clean slices.

Notes

  • Use lean ground beef to reduce excess grease.
  • Vegetables can be varied such as peas or celery for added texture and nutrition.
  • If using store-bought crusts, ensure they are thawed according to package instructions before assembling.
  • Worcestershire sauce can be omitted or replaced with soy sauce for a different flavor profile.
  • Letting the filling cool before adding the top crust prevents sogginess.

Nutrition

Keywords: Traditional meat pie, ground beef pie, savory pie, homemade meat pie, classic beef pie

Find it online: https://cookcrisis.com/traditional-meat-pie-recipe/