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whole baked meat pie with golden crust on a wooden table, overhead shot

Meat Pie

A flaky double-crust pie filled with a thick, well-seasoned ground beef and vegetable filling. Ready in 1 hour 20 minutes.
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Prep Time 25 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Dinner, Lunch, Main Course
Cuisine: Australian, British, English, European
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter cubed
  • 6-8 tbsp ice water
  • 1 egg beaten
  • 1 ½ lbs ground beef
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 3 tbsp flour
  • 1 ½ cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup frozen peas

Method
 

  1. Make the crust: cut cold butter into flour and salt until crumbly, add ice water until dough comes together. Divide, wrap, and chill 30 minutes.
  2. Brown ground beef in batches, about 5-6 minutes per batch. Set aside.
  3. Cook onion, carrots, and celery until softened, about 6-7 minutes. Add garlic for 30 seconds.
  4. Stir in flour, cook 1 minute, then add broth, tomato paste, Worcestershire sauce, and seasonings. Return beef to pan.
  5. Simmer 12-15 minutes until thickened. Stir in peas during the last 2 minutes. Cool 10 minutes.
  6. Roll out dough, line pie dish with bottom crust, fill, top with second crust, crimp edges, and cut steam vents.
  7. Brush with egg wash and bake at 400°F for 35-40 minutes until golden and bubbling.

Notes

Storage note: Refrigerate baked pie up to 4 days; freezes well baked or unbaked.
Allergen note: Contains dairy (butter) and gluten (flour).
Notes: Let filling cool before assembly; rest baked pie 10 minutes before slicing.