Meat Pies

My taste buds do a delightful twirl whenever I think about my favorite meat pie recipe. It’s my cozy hug in a dish. I’ve made this recipe for big (and I mean BIG) family get-togethers and for grab-on-the-go lunch boxes. The flavors are simple, and they meld together in a way that I find comforting, like memories of holidays past.

So, don’t forget to try these. And I swear, if you do, it’ll be your new fav.

This classic meat pie recipe is easy to make at home, in fact, homemade pie dough makes the perfect crust.

The pastry includes only 5 ingredients, and it is very easy to make.

You can make a large batch of these for the weekend and your family will love it!

Scroll to bottom for printable recipe card.

Why Do We Love Meat Pie?

The aroma that wafts from the oven as the pies bake sends my tummy into foodie flip mode. That, and this pie is chock full of veggies and protein! I know the struggle of finding a hearty meal that doesn’t take hours to make, and this is it. It’s hilariously easy (and also incredibly delicious).

Can I Make the Filling in Advance?

Oh, please do! It’s the best thing to do when prepping for a big meal. I’d recommend making the filling the night before and storing it in the fridge. It’ll do two things:

• You’ll have lesser to deal with the next day
• The flavor profile will go from 10 to a solid 20
• Yes, it’s worth the extra bit of effort.

Do I Have to Use Homemade Pie Dough?

It’ll be your second amazing move. Trust me. It’s a game-changer. And it’s not at all tricky. You can cut the dough with a pizza cutter or a large lid. Or have some fun. Use a cookie cutter and some extra pastry to make shapes. Ask your kids to help. They’ll love it. It doesn’t have to look perfect. So, don’t beat yourself up if it’s not Instagram-worthy.

But if you’re pressed for time (or just not feeling the whole homemade dough thing), by all means, go ahead and use store-bought dough!

What Should I Serve With the Pie?

My go-to is a simple green salad with some orange segments, feta, and toasted pumpkin seeds. Or maybe roasted garlic mashed potatoes. Even if you let them be the star of the show, you’ll still be winning all around.

Which Drinks Pair Well?

We barely talk about drinks, right? I just noticed. But it’s so so important to have the right sip with the right meal. If a light drink is your thing, an elderflower tonic or a dry rose will do the trick. If you want something more robust, a bottle of red will be your best friend.

For me (and for my family), it’s always been beer or a sour cherry cider. We are just that kind of people.

Ingredients:

Ingredients for the pastry:

• Flour (Plus extra as needed)
• Ice water (Plus extra as needed)
• Butter (Cold & Cubed)
• Shortening or Lard
• Salt
• Egg

Ingredients for the filling:

• Ground Beef
• Russet Potato (Peeled and finely diced)
• Large Carrot (Peeled and finely diced)
• Onion (Chopped)
• Butter
• Fresh Thyme (Chopped)
• Fresh Rosemary (Chopped)
• Salt and Ground pepper (To taste)

How to make Meat Pies:

Step 1. Mix flour and salt together in a large bowl with a whisk.

Step 2. Add the cold butter in cubes and the shortening/lard. Beat for 10-15 seconds until the mixture is crumbly and the butter is the size of small pebbles.

Step 3. With the motor running, slowly drizzle in ice water and beat until a dough ball begins to form. If the mixture is too dry add extra ice water, 1-2 tsp at a time.

Step 4. Once the dough is formed stop beating.

Step 5. Remove the dough from the bowl and turn it out onto a lightly floured surface. Roll it into a large flat rectangle.

Step 6. To make a regular rectangle, use a knife to cut the edges.

Step 7. Place the dough in a bowl and put plastic wrap on top. Refrigerate for 30 – 45 minutes.

Step 8. While the dough chills, in a large skillet add beef, salt and pepper to taste. Make sure to break the meat with a spatula.

Step 9.  When the meat is brown, add potato, carrot, onion and season generously with thyme and rosemary.

Step 10. Combine until well mixed and cook for 10 minutes.

Step 11. Preheat oven to 400º F / 205º C and line a baking sheet with parchment paper.

Step 12. Remove the dough from the refrigerator and roll it in a floured surface. Use a dough press to cut circles. You can also use a round container as a mold.

Step 13. With the dough in the dough press, spoon the beef mixture into the center of the dough and top it with 1/4 tsp of butter.

Step 14. Fold the dough press over the beef, and make sure to press enough to seal it. If the dough separates and it is not sealed, brush beaten egg and press again. If you are doing this manually, you can seal the pie edges with a fork.

Step 15. Transfer the meat pies to a lined baking sheet and brush the top of the dough with beaten egg.

Step 16. Move the meat pies into the oven and bake for 20 minutes or until the top is lightly browned. Then lower the oven temperature to 350º F / 175º C and bake for another 15-20 minutes.

Step 17. Remove the meat pies from the oven and let sit for 5 minutes. Serve warm and enjoy! 😋😋

Now, remember to save this recipe on Pinterest for later 🙂

Meat Pie Filling Variations

So, I have tried a few crazy combos myself. Some of my favorites have been:

• Mushroom and Spinach
• Turkey, Bacon, and Cheese
• Barbecue-Style Beef and Potato

Should I Use Chunky or Beef Mince?

There’s no question here – chunky it is! When using ground beef, think of the texture you want to end up with. We are not looking for a sloppy joe here. The beef needs to be chunky and toothsome so that it stands out against the rest of the ingredients.

How Much Should I Reduce My Sauce?

Not much. When you leave your filling to cool, some liquid will evaporate on its own. You don’t want a too-dry-to-eat filling. Let some sauce ooze out of that yummy crust.

Tips and Tricks for the Perfect Meat Pie

• Take your time to brown the beef super well
• Keep the vegetables as small and similar in size as possible
• Add a tablespoon of vinegar to the filling to give it an extra flavor boost

How to Store and Reheat Leftover Pie

Take the pie out of the oven and let it cool to room temperature. Cut it into slices, place it in an airtight container, and store it in the fridge for up to three days.

When it’s time to reheat, wrap each slice in foil and place it in a preheated oven at 350F for 10 minutes.