Classic Meat Pie
Savor the timeless comfort of a **Classic Meat Pie**, a hearty dish featuring tender minced beef, aromatic onions, garlic, and a medley of vegetables like carrots, potatoes, and green peas. Enveloped in a buttery, flaky homemade pastry, this savory pie gets its rich flavor from a luscious sauce made with beef stock, tomato paste, and a hint of Worcestershire sauce. Perfect for cozy family dinners or an impressive main course, this recipe is a wonderful make-ahead option with a prep time of just 30 minutes. Whether served warm from the oven or enjoyed as leftovers, this classic meat pie guarantees a golden, satisfying crust packed with mouthwatering goodness. Great for anyone searching for "easy homemade meat pie," "classic savory pie recipe," or "traditional beef pie," this dish brings comfort food to life!
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 1 teaspoon salt
- 150 grams unsalted butter
- 5 tablespoons cold water
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 500 grams minced beef
- 1 medium carrot, diced
- 1 medium potato, diced
- 100 grams green peas
- 250 ml beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 egg, beaten
Instructions
In a large bowl, combine the all-purpose flour and salt.
Cut the unsalted butter into small cubes and add to the flour mixture.
Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, mixing until the dough comes together.
Knead the dough lightly, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In a frying pan, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the minced beef, stirring until browned.
Stir in the diced carrot, diced potato, and green peas, cooking for 5 more minutes.
Add the beef stock, tomato paste, Worcestershire sauce, dried thyme, and black pepper.
Reduce the heat and simmer for 15 minutes until the vegetables are tender and the mixture thickens.
Remove the meat filling from heat and allow it to cool.
Preheat the oven to 200°C (390°F).
Divide the dough in half. Roll one half out on a floured surface to fit a 9-inch pie dish.
Line the pie dish with the rolled-out pastry, trimming any excess.
Fill the pastry-lined dish with the cooled meat mixture.
Roll out the second half of the dough and place it over the filling.
Trim and crimp the edges to seal the pie.
Brush the top of the pie with the beaten egg for a golden finish.
Cut small slits in the top to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
Allow the meat pie to cool slightly before serving. Enjoy warm.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 20.0 g | ||
| Protein | 155.0 g | 310% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 309 mg | 24% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 2500 mg | 53% | |
*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.
