If you're looking for a hearty and satisfying dish, this easy homemade meat pie recipe is the perfect choice. Featuring a savory meat pie filling encased in a flaky pie crust, this recipe is sure to become a family favorite. Whether you're serving it for a weeknight dinner or a casual gathering, this comforting dish will please everyone at the table. The combination of tender meat and flavorful vegetables wrapped in a buttery crust creates a delightful experience with every bite.
Ingredients
Scale:
For the flaky pie crust:
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cubed
6-8 tablespoons ice water
For the savory meat filling:
1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
1 cup frozen peas
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 egg, beaten (for egg wash)
Instructions
Prepare the pie crust: In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the savory meat filling: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
Stir in the diced carrots and cook for an additional 5 minutes. Mix in the frozen peas, tomato paste, Worcestershire sauce, thyme, oregano, salt, and pepper. Cook for 2-3 more minutes until heated through.
Preheat your oven to 400°F (200°C).
Assemble the pie: Roll out one disk of the chilled dough on a floured surface and place it into the pie dish. Pour the meat filling into the crust, spreading it evenly.
Roll out the second disk of dough and place it over the filling. Trim any excess dough and pinch the edges to seal. Cut a few slits in the top crust.
Brush the top crust with the beaten egg.
Bake the pie for 25-30 minutes, or until the crust is golden brown and flaky.
Remove from the oven and let it cool for a few minutes before slicing and serving.
