Fox Hunter Pie
Indulge in the rustic charm of a hearty Fox Hunter Pie, a savory dish that brings comfort and flavor to your table. This traditional meat pie features a rich and velvety filling of ground beef and pork, mingled with diced carrots, parsnips, mushrooms, and aromatic herbs like thyme and rosemary. The luxurious filling is thickened with beef stock and Worcestershire sauce, then encased in golden, flaky shortcrust pastry for the ultimate home-baked treat. Perfect for family dinners or cozy gatherings, this pie is as satisfying as it is flavorful, with every slice offering a delightful combination of tender meat, vibrant vegetables, and buttery crust. Serve fresh out of the oven for a warm, comforting meal that’s sure to impress! Keywords: Fox Hunter Pie, meat pie recipe, hearty dinner ideas, comfort food, shortcrust pastry pie.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 50 grams butter
- 1 large onion, finely diced
- 2 medium carrot, diced
- 1 large parsnip, diced
- 200 grams button mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons all-purpose flour
- 250 milliliters beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams shortcrust pastry
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the diced carrots, parsnip, and mushrooms to the skillet. Cook for another 5 minutes until the vegetables are slightly tender.
Stir in the minced garlic, thyme, and rosemary, cooking for 1-2 minutes until fragrant.
Add the ground beef and ground pork to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
Sprinkle the flour over the cooked meat and vegetables. Stir to combine and cook for 1 minute.
Gradually pour in the beef stock while stirring. Add the Worcestershire sauce, salt, and black pepper. Let the mixture simmer for 5-7 minutes until the liquid thickens. Remove from heat and let cool slightly.
Roll out half of the shortcrust pastry on a floured surface to fit the base and sides of your pie dish. Press it into the dish and trim any excess.
Pour the meat and vegetable filling into the prepared pie shell.
Roll out the remaining pastry to fit as the pie lid. Lay it on top of the filling and pinch the edges to seal. Use a knife to cut small slits in the top for steam to escape.
Brush the top of the pastry with the beaten egg to create a golden crust.
Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and crisp.
Allow the pie to cool for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
4759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.0 g | 371% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 352.2 g | 128% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 36.7 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 484 mg | 37% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4147 mg | 88% | |
*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.
