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5 Amazing meat pie Secrets Jacob Learned

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Bake our Classic, Flaky Crust Beef Meat Pie, a hearty and savory centerpiece perfect for family dinners or impressing guests. This recipe combines a rich, slow-cooked beef filling with a perfectly crisp, buttery pastry shell.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1.5 lbs ground beef (80/20 recommended)
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 box (14.1 oz) refrigerated pie crusts (or homemade flaky pastry)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Add the ground beef to the pot. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
  3. Stir in the flour and cook for 1 minute.
  4. Pour in the beef broth and red wine (if using). Stir in the tomato paste, thyme, and bay leaf. Season generously with salt and pepper.
  5. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally, until the sauce thickens slightly. Remove the bay leaf. Let the filling cool completely.
  6. Preheat your oven to 400°F (200°C).
  7. Line the bottom of a 9-inch pie dish with one pie crust. Trim the edges.
  8. Spoon the cooled beef filling evenly into the bottom crust.
  9. Place the second pie crust over the filling. Crimp the edges to seal the two crusts together. Cut a few slits in the top crust to allow steam to escape.
  10. Brush the top crust lightly with the beaten egg wash.
  11. Bake for 30-35 minutes, or until the crust is golden brown and flaky.
  12. Let the meat pie rest for 10 minutes before slicing and serving.

Notes

  • For a truly flaky crust, keep your pastry as cold as possible during assembly.
  • Cooling the filling before adding it to the raw pastry prevents a soggy bottom crust.
  • You can substitute beef with ground lamb or a mix of beef and pork for variation.
  • Add 1/2 cup of frozen peas or corn during the last 5 minutes of simmering for extra color and texture.

Nutrition

Find it online: https://tasteportfolio.com/classic-flaky-crust-beef-meat-pie/