Christmas Meat Pie Cook Ahead and Freeze
Prepare for the holiday season with this comforting and convenient *Christmas Meat Pie Cook Ahead and Freeze* recipe, perfect for making ahead during the busy festive period. Packed with a hearty blend of seasoned ground beef and pork, aromatic spices like cinnamon, cloves, and allspice, and a touch of grated potato for added texture, this savory pie is wrapped in a flaky, golden crust. Easy to assemble and freezer-friendly, it lets you enjoy the rich, traditional flavors of Christmas without the last-minute stress. Simply bake before the big day or freeze and reheat for a stress-free festive dinner. Ideal for entertaining or family gatherings, this make-ahead meat pie is your answer to cozy and delicious holiday meals.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 500 grams Ground pork
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 1 large Potato, peeled and grated
- 1 cup Beef stock
- 1 cup Breadcrumbs
- 2 tablespoons Worcestershire sauce
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 packages Prepared pie crusts
- 1 Egg, beaten (for egg wash)
Instructions
In a large skillet or Dutch oven, cook the ground beef and ground pork over medium heat until browned. Drain off any excess fat.
Add the diced onion and minced garlic to the skillet. Cook until the onion becomes translucent, about 5 minutes.
Stir in the grated potato, beef stock, breadcrumbs, Worcestershire sauce, cinnamon, cloves, allspice, salt, and black pepper. Mix thoroughly.
Simmer the mixture over low heat for 20–25 minutes, stirring occasionally, until it thickens and the potatoes are fully cooked. Remove the skillet from heat and allow the mixture to cool to room temperature.
Preheat the oven to 200°C (400°F). Roll out one package of prepared pie crust and use it to line a 9-inch pie dish.
Spoon the cooled meat mixture into the prepared pie crust, spreading it evenly.
Roll out the second package of pie crust and place it over the filling. Trim any excess and crimp the edges to seal the crusts together.
Cut small slits in the top crust to allow steam to escape. Brush the crust lightly with the beaten egg for a golden brown finish.
Bake the pie in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is heated through.
Allow the pie to cool completely before freezing. Wrap tightly in plastic wrap and then aluminum foil, or place it in an airtight freezer-safe container.
To reheat, thaw the pie in the refrigerator overnight and bake at 175°C (350°F) for 20–25 minutes, or until heated through.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
