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Classic Homestyle Beef and Vegetable Meat Pie

A close-up, steaming slice of a golden-crusted meat pie filled with ground beef and vegetables.
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Make this classic meat pie featuring savory ground beef and tender vegetables encased in a flaky, buttery crust. This recipe delivers deep comfort and satisfying flavor, perfect for a hearty dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1.5 pounds ground beef
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • 2 sheets refrigerated pie crust (or homemade double crust recipe)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
  2. Add onion, carrots, and celery to the skillet. Cook until vegetables soften, about 5 to 7 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the meat and vegetable mixture. Stir well to coat everything.
  5. Gradually pour in beef broth and milk, stirring constantly until the mixture thickens.
  6. Stir in thyme and Worcestershire sauce. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cook for 5 minutes.
  7. Stir in frozen peas. Remove the filling from the heat and let it cool slightly.
  8. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  9. Line a 9-inch pie dish with one sheet of pie crust. Trim the edges.
  10. Pour the cooled meat filling into the crust.
  11. Top with the second pie crust sheet. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  12. Brush the top crust lightly with the beaten egg wash.
  13. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  14. Let the meat pie cool for at least 15 minutes before slicing and serving.

Notes

  • For an extra flaky crust, chill the prepared pie in the refrigerator for 15 minutes before baking.
  • You can substitute ground beef with ground turkey or a mix of beef and pork for a different flavor profile.
  • This savory pie recipe freezes well; assemble the pie completely, cover tightly, and freeze before baking. Thaw overnight before baking as directed.

Nutrition

Find it online: https://gourmetgaze.com/classic-homestyle-beef-meat-pie-recipe/