Meat and Potatoes Pie
Perfect for a hearty family dinner or a cozy weekend treat, this Meat and Potatoes Pie is a comforting classic bursting with flavor and rustic charm. Packed with tender ground beef, velvety mashed potatoes, and a medley of carrots, onions, and peas, this savory pie is encased in a flaky, golden crust for the ultimate homestyle meal. Seasoned with thyme and a rich beef broth, the filling is both earthy and satisfying, while an elegant egg wash gives the crust a beautifully crisp finish. With convenient pre-made pie dough and simple steps, this dish is approachable yet impressive, making it ideal for busy weeknights or a centerpiece-worthy meal. Serve with a fresh green salad or roasted vegetables for a complete experience that will delight your taste buds.
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Recipe Information
Ingredients
- 500 grams ground beef
- 400 grams potatoes
- 1 large onion
- 2 medium carrots
- 100 grams frozen peas
- 250 milliliters beef broth
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried thyme
- 2 sheets pre-made pie dough
- 1 large egg
- 1 tablespoon milk
Instructions
Peel and dice the potatoes into small cubes. Place them in a pot of salted water, bring to a boil, and cook until fork-tender (about 10-12 minutes). Drain and set aside.
While the potatoes cook, dice the onion and carrots into small pieces.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and carrots, and sauté until they soften, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon as it cooks.
Sprinkle the flour over the meat and vegetable mixture. Stir well and cook for 1-2 minutes to remove the raw flour taste.
Pour in the beef broth, stirring constantly to create a thick sauce. Add the cooked potatoes, frozen peas, salt, black pepper, and dried thyme. Stir until combined. Remove from heat and let the filling cool for 10-15 minutes.
Preheat the oven to 200°C (400°F).
On a lightly floured surface, roll out one sheet of pie dough and fit it into a 9-inch pie dish, letting the excess dough hang over the edges.
Spoon the cooled meat and potato filling into the prepared pie crust, spreading it evenly.
Roll out the second sheet of pie dough and place it over the top of the filling. Trim the edges, leaving about 1 inch of overhang. Fold the edges under and crimp them to seal.
In a small bowl, beat the egg with the milk to create an egg wash. Brush the top of the pie with the egg wash, and cut 3-4 small slits in the crust to allow steam to escape.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 645 mg | 14% | |
*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.
