As a professional chef with over a decade of experience, I have spent countless hours perfecting the art of creating meat pies.
From traditional British recipes to Canadian meat pie and Nigerian meat pie, I know what it takes to make a pie that is both delicious and satisfying.
In this article, I will share my expertise in making the classic meat pie.
From the crust to a filling that will captivate your taste buds, this great recipe will impress your loved ones.
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 10 minutes
- Servings: 8
For the filling:
- 1 lb (450g) ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 2 bay leaves
- 1 cup mashed potatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt, to taste
For the shortcrust pastry:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter, cut into small cubes
- 4-6 tablespoons ice-cold water
For the egg wash:
- 1 egg, beaten
- 1 tablespoon water
- In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until you get pea-sized pieces and the mixture resembles coarse crumbs.
- Gradually add the ice-cold water to the flour mixture, one tablespoon at a time, and pulse until the dough comes together in a ball. Be careful not to overmix.
- Transfer the dough to a lightly floured surface and knead it gently to form a smooth ball. Divide the dough in half.
- Divide the dough into two balls, one slightly larger than the other. Flatten each ball into a disk and wrap them separately in cling wrap. Chill for approximately 30 minutes.
- Preheat oven to 375°F (190°C). Prepare a baking sheet lined with c.
- In a large skillet over medium-high heat, add ground beef and cook until browned and no longer pink. Drain any excess fat from the skillet.
- Add garlic and diced onion to the skillet with the beef. Cook until everything becomes translucent.
- Stir in the remaining ingredients - mashed potatoes, beef broth, bay leaves, dried thyme, salt, and pepper. Reduce heat to medium, add flour, and simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat and set aside.
- Remove the pie dough from the refrigerator and roll out one portion with a rolling pin to fit the bottom of a 9-inch pie dish. Carefully transfer the rolled dough to the dish. Trim the edges with a knife. Blind bake the pie crust if desired.
- Spoon the meat filling onto the rolled-out dough, spreading it evenly.
- Roll out the remaining pie crust and place it over the filling. Trim any excess dough and carefully fold and seal the edges.
- Whisk together the beaten egg and water in a small bowl to create the egg wash.
- Brush the top crust of the pie with the egg wash to create a golden brown finish.
- Make a few small slits on the top crust to allow steam to escape during baking. Place the pie dish on the prepared baking sheet.
- Bake the pie in the preheated oven for 35-45 minutes or until the crust is golden brown and the filling is cooked to at least 160 F .
- Remove from the oven and let it cool for a few minutes before slicing and serving.
- You can prepare the mashed potatoes ahead of time and refrigerate them until needed.
- Though the recipe calls for beef, you can substitute ground pork or create a combination of beef and pork.
- You can cover the edges of the buttery shortcrust pastry with tin foil to prevent them from burning.
- Meat pies are traditionally served piping hot, straight from the oven.
- This classic meat pie recipe can be prepared ahead of time. You can make the flaky pie crust, fill it, and store them separately in the fridge for up to 2 days . Pies that have not been cooked can be frozen for up to two months.
- If short on time, you can also use store-bought puff pastry instead of making your own pie crusts.
- If you don't have a food processor, you can use a pastry cutter or two knives to cut the butter into the pastry mixture.
Nutrition Information (Per Serving)
- Calories: 450
- Total Carbs: 32g
- Protein: 20g
- Fat: 27g
- Fiber: 3g
- Net Carbs: 29g
"In England, we use a lot of root vegetables and meat in our classic meat pie, with a delicious, flaky pastry on top."
- Jamie Oliver, English Restaurateur
7 Things to Serve with Meat Pie
Here are some dishes that go well with this hearty dish:
- Garden Salad: A fresh and crisp garden salad with mixed greens, tomatoes, cucumbers, and your favorite dressing would complement the meat pie nicely. The refreshing salad contrasts texture and adds a light, healthy element to the meal.
- Roasted Vegetables: Roasting a medley of colorful vegetables like carrots, potatoes, and zucchini brings out their natural sweetness and adds a delightful roasted flavor. The roasted vegetables provide a hearty, flavorful side dish that complements the savory pie.
- Steamed Green Beans: Green beans make a simple yet satisfying side dish. They provide a pop of vibrant green color and a mild, crisp texture that pairs well with the rich flavors of the meat pie.
- Braised Red Cabbage: Braised red cabbage adds a tangy and slightly sweet element to the meal. The bright purple color of the cabbage creates an appealing visual contrast with the pie, and the flavors of the cabbage enhance the overall taste experience.
- Sauteed Mushrooms: Sauteed mushrooms provide a savory and earthy flavor that complements the meaty filling of the pie. They add depth and richness to the meal and can be seasoned with herbs and garlic for extra flavor.
- Crispy Roasted Potatoes: Crispy roasted potatoes offer a different texture and flavor profile than mashed potatoes. The roasted potatoes' crispy exterior and fluffy interior provide a satisfying contrast to the pie.
- Peas and Carrots: A classic combination, peas, and carrots add color, texture, and a touch of sweetness to the meal. The vibrant colors of the vegetables brighten up the plate and provide a well-rounded balance of flavors.
What Is the Best Way to Thicken Meat Pie Filling?
The best way to thicken meat pie filling is to combine flour or cornstarch with water while simmering it on the stovetop. These ingredients should be added to the meat mixture while still hot and stirred until the desired thickness is achieved.
Do You Have to Blind-Bake the Bottom of a Meat Pie?
No, you don't have to blind-bake the bottom of a meat pie, but doing so can prevent the crust from getting soggy. Blind baking involves pre-baking the crust before adding the meat mixture. This helps prevent the bottom crust from becoming soggy as it bakes with moist meat, ensuring a crisp and flaky crust.
Are Meat Pies Healthy?
Meat pies are healthy when eaten in moderation. However, the healthiness of these pies can vary depending on the ingredients used and the cooking methods. Meat pies can be a good source of protein, but they can also be high in calories, fat, and sodium.
How to Make Meat Pie - A Wrap-Up
Making a meat pie, cottage pie or shepherd's pie is an enjoyable and satisfying experience that can result in a delightfully filling meal.
Whether you use a homemade or store-bought crust from the best meat pie delivery services, the key to a successful meat pie is in the savory filling.
And for the best quality meat to use in your pie, consider using ButcherBox meat delivery services.
With ButcherBox, you get 100% grass-fed beef that is hormone-free and delivered straight to your door. With their selection of premium, sustainably sourced meats, you can ensure that your meat pies are made with the finest ingredients.