Dairy-Free Hearty Meat Pie
Savor the rich, comforting flavors of this Dairy-Free Hearty Meat Pie, a perfect balance of robust ground beef, savory herbs, and tender vegetables enveloped in a golden, flaky dairy-free crust. This recipe features aromatic thyme and rosemary paired with a hearty beef filling, enhanced by a touch of tomato paste and a splash of beef broth for a deep, luscious base. With frozen peas adding a pop of color and texture, and a dairy-free crust ensuring accessibility for dietary needs, this homemade pie is both wholesome and satisfying. Ideal for cozy family dinners or special gatherings, this meat pie promises a crowd-pleasing combination of warmth and flavor. Ready in just over an hour, it offers a delicious, dairy-free alternative to traditional comfort food classics.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 medium Carrot, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 500 grams Ground beef
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Thyme, dried
- 1 teaspoon Rosemary, dried
- 2 tablespoons Tomato paste
- 250 milliliters Beef broth
- 1 cup Frozen peas
- 2 tablespoons Flour, all-purpose
- 1 package Dairy-free pie crust
- 1 large Egg, beaten
- 1 tablespoon Water
Instructions
Preheat your oven to 200°C (390°F).
In a large skillet, heat olive oil over medium heat. Add the onions, carrots, and celery and sauté until the onions are translucent, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 8-10 minutes.
Season the beef with salt, black pepper, thyme, and rosemary.
Mix in the tomato paste and flour, stirring to coat the beef and vegetables evenly.
Gradually pour in the beef broth, stirring to combine. Allow the mixture to simmer and thicken for about 5 minutes.
Stir in the frozen peas and remove from heat.
Roll out the dairy-free pie crust if necessary and line the bottom of a pie dish with one half of the crust.
Spoon the beef and vegetable mixture into the pie dish, spreading it evenly.
Cover the filling with the second half of the pie crust, sealing the edges by pinching together with the bottom crust.
Cut a few slits into the top of the pie to allow steam to escape.
In a small bowl, beat the egg with water, and brush over the pie crust for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Let the pie cool for 10 minutes before serving.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 25.0 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 273 mg | 21% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2932 mg | 62% | |
*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.
