Dairy-Free Classic Meat Pie
Indulge in the hearty comfort of a **Dairy-Free Classic Meat Pie**, a satisfying twist on the traditional favorite, perfect for those avoiding dairy. This recipe features a flaky, dairy-free pastry crust made with cold margarine or coconut oil, paired with a rich, savory filling of lean ground beef, onions, carrots, celery, and a splash of soy sauce for depth of flavor. Enhanced with thyme and a touch of tomato paste, the mixture is simmered to perfection in beef stock before being tucked into a golden, crisp crust. Ideal for family dinners or meal prepping, this wholesome dish is dairy-free yet packed with all the classic flavors you love. Serve it warm with a side of vegetables or a fresh green salad for a comforting, crowd-pleasing meal.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Cold dairy-free margarine (or coconut oil)
- 60 ml Ice cold water
- 1 tsp Salt
- 2 tbsp Olive oil
- 1 large Onion, finely chopped
- 2 Garlic cloves, minced
- 500 grams Lean ground beef
- 1 medium Carrot, diced
- 1 Celery stalk, diced
- 2 tbsp Tomato paste
- 250 ml Beef stock
- 1 tsp Thyme leaves
- 0.5 tsp Black pepper
- 100 grams Frozen peas
- 1 tbsp Soy sauce
- 1 Egg, beaten (for glaze, optional)
Instructions
In a large bowl, combine the all-purpose flour and salt. Add the cold dairy-free margarine or coconut oil, and using a pastry cutter or your fingers, work it into the flour until the mixture resembles coarse crumbs.
Slowly add the ice cold water, one tablespoon at a time, mixing until the dough holds together when pressed. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until fully browned.
Stir in the diced carrot and celery, cooking until they begin to soften, about 5 minutes.
Mix in the tomato paste, beef stock, thyme leaves, black pepper, and soy sauce. Let simmer for 10-15 minutes until the mixture is thickened.
Stir in the frozen peas, then remove the skillet from heat and let the filling cool slightly.
Divide the chilled dough in half. On a floured surface, roll one half into a circle large enough to fit your pie dish.
Carefully lay the rolled dough into the pie dish, pressing it into the corners and letting the excess hang over the edges.
Fill the pie crust with the meat mixture, spreading it evenly.
Roll out the second half of the dough for the top crust. Lay it over the filling. Trim any excess dough and crimp the edges to seal.
Cut a few slits in the top crust for steam to escape. If using, brush the top with beaten egg for a golden finish.
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and crispy.
Allow the meat pie to cool for about 10 minutes before serving.
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.2 g | 245% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 5401 mg | 235% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 21.4 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 231 mg | 18% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 1834 mg | 39% | |
*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.
