Description
A classic comfort dish, this Meat Pie features a golden, flaky crust filled with a savory mixture of ground beef, onions, garlic, and herbs. It’s rich, hearty, and perfect for family dinners or make-ahead meals.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 200g unsalted butter (cold, cubed)
- 1 tsp salt
- 6–8 tbsp cold water
- 500g ground beef
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, grated (optional)
- 1 tbsp tomato paste
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 egg, beaten (for brushing)
Instructions
- Preheat oven to 190°C (375°F). Grease a pie dish lightly.
- In a bowl, combine flour and salt. Rub in cold butter until crumbly. Add cold water gradually until dough forms. Divide into two discs and chill for 30 minutes.
- Heat oil in a skillet. Sauté onion and garlic until soft. Add beef and cook until browned. Stir in tomato paste, carrot, broth, Worcestershire, thyme, salt, and pepper. Simmer until thickened. Cool completely.
- Roll one dough disc and line the pie dish. Add cooled filling. Roll out second disc, place on top, and seal edges. Cut steam vents in the center.
- Brush top with beaten egg. Bake for 45–50 minutes or until golden brown.
- Let rest 10–15 minutes before slicing and serving.
Notes
- Let the filling cool fully before assembling to prevent soggy crust.
- Use breadcrumbs on the base for extra protection against moisture.
- Chilling the dough makes it easier to handle and flakier when baked.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 3g
- Sodium: 640mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg