Description
This classic Meat Pie recipe features a flaky homemade pastry crust filled with a savory ground beef mixture cooked with onions, garlic, carrots, and seasoned with thyme and Worcestershire sauce. Baked until golden brown, it’s a comforting and hearty dish perfect for family meals.
Ingredients
Scale
Pastry
- 2 1/2 cups all-purpose flour
- 200g unsalted butter (cold, cubed)
- 1 tsp salt
- 6–8 tbsp cold water
Filling
- 500g ground beef
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, grated (optional)
- 1 tbsp tomato paste
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
Finishing
- 1 egg, beaten (for brushing)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 190°C (375°F) and lightly grease a pie dish to prevent sticking.
- Make Pastry Dough: In a bowl, combine flour and salt. Rub in the cold, cubed butter until the mixture is crumbly. Gradually add cold water, mixing until a dough forms. Divide the dough into two discs and chill for 30 minutes to firm up.
- Cook Filling: Heat oil in a skillet over medium heat. Sauté chopped onion and minced garlic until soft and fragrant. Add ground beef and cook, stirring, until browned. Stir in tomato paste, grated carrot, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Simmer the mixture until it thickens, then allow it to cool completely.
- Assemble Pie: Roll out one chilled dough disc to line the pie dish. Spoon the cooled meat filling into the crust evenly. Roll out the second dough disc and place it on top. Seal the edges firmly, then cut small steam vents in the center to allow steam to escape during baking.
- Brush and Bake: Brush the top crust with beaten egg to create a glossy finish. Bake in the preheated oven for 45–50 minutes or until the crust is golden brown and cooked through.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 to 15 minutes before slicing. This helps the filling set and makes serving easier.
Notes
- Chilling the dough helps to keep the butter cold, resulting in a flakier crust.
- Adding grated carrot is optional but adds extra moisture and subtle sweetness to the filling.
- You can use store-bought beef broth or homemade for best flavor.
- Letting the pie rest before serving prevents the filling from spilling out when sliced.
