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This rich and deeply savory meat pie brings together buttery homemade pastry and a hearty ground beef filling loaded with vegetables, all baked to comfort-food perfection. It is a family favorite on chilly Sundays and has become my go-to for impressing company or turning leftovers into something truly special.
I first baked this for a cozy fall dinner and I have never looked back. Even picky eaters devour it and it always disappears within minutes at potlucks.
Ingredients
- Ground beef: Choose a blend with a little fat for juiciness. Try for 80 to 85 percent lean.
- Yellow onion: Brings sweet depth to the filling. Look for firm onions with shiny skin.
- Carrots: Add subtle sweetness and color. Peel for best texture.
- Celery: Lends that signature savory aroma. Use inner stalks for tenderness.
- Garlic: Fresh garlic builds bold flavor. Crush before mincing for extra punch.
- Fresh thyme: Gives herby brightness. Strip the leaves just before adding.
- Bay leaves: Infuses the filling with earthy warmth. Remove before serving.
- Tomato paste: Deepens color and adds umami. Use a new tube or can for richest taste.
- Worcestershire sauce: Layers in tangy savoriness. Choose a classic brand for best results.
- Beef broth: Use low sodium to control saltiness. Quality boxed or homemade broth is ideal.
- Red wine (optional): Elevates richness. Use something you would enjoy drinking.
- Salt and pepper: Essential for seasoning. Taste as you go to balance flavors.
- All purpose flour: For the crust and rolling. Choose unbleached for best structure.
- Cold butter: Creates layers of flaky pastry. Dice just before mixing in.
- Cold shortening: Ensures tenderness. Chill until ready to use.
- Ice water: Binds dough without melting the fat. Add slowly to avoid overmixing.
- Salt: For pastry flavor and structure. Use fine sea salt for even mixing.
- Egg: Used for an egg wash to achieve a glossy golden crust.
Instructions
- Make the Pastry:
- Combine flour and salt in a bowl. Use a pastry cutter to work in cold butter and shortening until pieces resemble small peas. Sprinkle in ice water one tablespoon at a time, mixing gently with a fork until dough just comes together. Divide dough into two discs, wrap in plastic and refrigerate at least 30 minutes to firm up before rolling.
- Brown the Beef:
- In a large skillet, cook ground beef over medium high heat. Stir frequently to break beef into small crumbles. Continue cooking until all liquid evaporates and meat turns lightly crisped and deep brown. This layering of flavor is essential for the pie’s savoriness.
- Sauté the Vegetables:
- Lower heat to medium. Add diced onion, carrot and celery to the browned beef. Stir and sauté until vegetables soften and onions turn translucent, about 8 minutes. This slow cooking builds tenderness and sweetness in the filling.
- Build the Flavor Base:
- Add minced garlic and tomato paste. Stir constantly for two or three minutes until paste coats everything and colors deepen. This step caramelizes the tomato, bringing out maximum umami and fragrance.
- Deglaze the Pan:
- Add red wine if using or extra beef broth. Stir and scrape up any browned bits stuck to the skillet. Let it bubble for a minute. This releases all those rich particles into your sauce.
- Simmer the Filling:
- Stir in Worcestershire sauce, beef broth, thyme leaves, and bay leaves. Bring to a simmer. Reduce the heat and cook uncovered until thickened, about 10 to 12 minutes. Taste and adjust salt and pepper. Remove bay leaves just before filling the pie.
- Assemble the Pie:
- Roll out one chilled dough disc on a floured surface to fit your nine inch pie dish. Gently lay pastry into the dish, smoothing without stretching. Add the hearty beef and vegetable filling, then top with second pastry disc. Trim and crimp the edges to seal. Cut a few small vents in the top.
- Bake and Rest:
- Brush crust with beaten egg for shine. Transfer pie to a preheated oven at three hundred seventy five degrees. Bake until golden top and bubbling at the edges, about fifty five minutes. Let rest for ten minutes before slicing to allow juices to settle.
My favorite part is crisping the beef until it is almost caramelized. I remember my grandmother always did this so the filling had extra richness. Now my kitchen smells just as inviting and familiar every time.
Storage Tips
Meat pie stores well in the fridge for up to four days. Cover the dish tightly or transfer slices to an airtight container. For best results, reheat in a low oven to recapture the flakiness of the pastry rather than microwaving.
Ingredient Substitutions
Ground lamb works wonderfully for a different flavor or try a mix of beef and pork. For a gluten free option, use your favorite store bought gluten free pastry mix. Chopped mushrooms can bulk up the filling if you want to reduce the meat.
Serving Suggestions
This pie is classic comfort alongside mashed potatoes, simple peas, or a peppery arugula salad. For something extra special, try with a spoonful of tomato chutney. Gravy on the side is always a crowd pleaser.
Cultural and Historical Notes
Meat pie is beloved in countries from Australia to Britain to West Africa, where it takes different forms. In my house, it is the centerpiece of Sunday suppers, usually followed by laughter and extra stories at the table.
Seasonal Adaptations
Add diced root vegetables like parsnip or rutabaga for winter color. Fresh herbs such as parsley or rosemary can brighten the filling during spring. In summer try adding a handful of chopped greens like spinach right at the end of simmering.
Success Stories
One friend made this pie for their holiday dinner and said it was the first dish gone at the buffet. Another reader adjusted the filling with whatever veggies were in their produce drawer and loved how forgiving the recipe was.
Freezer Meal Conversion
Assemble the entire unbaked pie, freeze it wrapped until solid. When ready to bake, add about fifteen minutes to oven time straight from the freezer. Or freeze baked slices flat for quick individual reheating.
My pie career really took off the year a neighbor shared her tip to never skip the egg wash. That simple brush turned plain pies into golden beauties everyone fought over.
FAQs for This Recipe
- → What type of beef works best?
Use 80/20 or 85/15 ground beef for a juicy, flavorful filling with the right amount of fat.
- → Can I make the pastry ahead of time?
Yes, prepare and chill the pastry up to 2 days in advance for convenience and easier rolling.
- → Is the red wine essential in the filling?
No, you can substitute extra beef broth if preferred. Wine adds flavor but is optional.
- → How do I prevent a soggy bottom crust?
Chill the pastry before baking and bake on a lower oven rack to ensure a crisp crust base.
- → Can I freeze leftovers?
Absolutely. Cool completely, then wrap well and freeze for up to 2 months. Reheat in the oven for best texture.