Meat N Veggie Pie
Cozy up with this hearty and satisfying Meat N Veggie Pie, a classic comfort food that's perfect for family dinners or special gatherings. Packed with tender ground beef, vibrant carrots, celery, and peas, and simmered in a rich beef stock infused with garlic, thyme, and a savory blend of soy and Worcestershire sauces, this filling is enveloped in a flaky, golden pie crust for the ultimate savory indulgence. The recipe balances wholesome veggies with bold, meaty flavors to create a balanced, one-dish meal that's as nourishing as it is delicious. With just 20 minutes of prep time, this easy Meat N Veggie Pie comes together with simple ingredients and is baked to perfection in under an hour. Pair it with a crisp green salad for a comforting, crowd-pleasing dinner that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 240 milliliters beef stock
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets pie crust pastry (store-bought or homemade)
- 1 large egg, beaten
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a 9-inch pie dish.
Heat olive oil in a large skillet over medium heat.
Add diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
Stir in carrots and celery, cooking for another 5 minutes until slightly tender.
Add ground beef to the skillet, breaking it up with a spatula, and cook until browned.
Season the mixture with salt, black pepper, and dried thyme.
Stir in tomato paste, soy sauce, Worcestershire sauce, and flour, combining thoroughly.
Pour in beef stock and bring the mixture to a simmer, allowing it to thicken for 5-7 minutes.
Stir the peas into the meat mixture and remove the skillet from the heat. Let the filling cool slightly.
Roll out one sheet of pie crust pastry and line the prepared pie dish with it, trimming any excess.
Spoon the cooled meat and veggie filling into the pie crust.
Top with the second sheet of pastry, pressing down the edges to seal the pie.
Trim any overhanging dough and crimp the edges with a fork or your fingers.
Cut a few small slits in the top of the crust to allow steam to escape during baking.
Brush the top of the pie with the beaten egg for a golden finish.
Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and flaky.
Allow the pie to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.1 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 552 mg | 12% | |
*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.
