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Classic Homemade Beef Meat Pie: The Ultimate Comfort Dinner

Close-up of a thick slice of homemade meat pie showing rich, seasoned ground filling and a golden, flaky pastry crust.
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Bake this classic beef meat pie for a hearty, satisfying meal. This recipe delivers a rich, savory ground beef filling encased in a buttery, flaky pastry crust, making it the ultimate comfort food for your family dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1.5 pounds ground beef (80/20 recommended)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1/2 cup dry red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • 2 (9-inch) refrigerated pie crusts (or homemade flaky pastry)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the ground beef to the pot. Cook, breaking it up with a spoon, until it is fully browned. Drain off any excess grease.
  3. Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. Sprinkle the flour over the meat mixture and stir well to coat everything. Cook for 1 minute.
  5. Pour in the beef broth and red wine (if using). Stir in the Worcestershire sauce. Bring the mixture to a simmer, stirring occasionally, until the gravy thickens, about 5 to 8 minutes.
  6. Stir in the frozen peas. Season generously with salt and pepper. Remove the filling from the heat and let it cool slightly, about 15 minutes.
  7. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9-inch pie dish.
  8. Place one pie crust into the bottom of the prepared pie dish. Trim the edges if needed.
  9. Spoon the cooled meat filling evenly into the bottom crust.
  10. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  11. Brush the top crust lightly with the beaten egg wash.
  12. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling hot.
  13. Let the meat pie cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

  • For a richer flavor, substitute some of the beef broth with dark beer or stout when making the gravy.
  • If you prefer a thicker, crispier bottom crust, pre-bake the bottom crust for 10 minutes before adding the filling.
  • This savory meat pie recipe freezes well. Assemble the pie completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the bake time.

Nutrition

Find it online: https://hearthbite.com/classic-homemade-beef-meat-pie-recipe/