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Traditional Ground Beef Meat Pie for a Hearty Dinner

A thick slice of amazing meat pie with a rich, savory filling and golden brown crust, served on a white plate.
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Create a comforting, classic meat pie using ground beef and a rich gravy, encased in a flaky homemade crust. This recipe delivers satisfying flavor perfect for a weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1.5 pounds ground beef
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1.5 cups beef broth
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 package (14.1 ounces) refrigerated pie crusts (2 crusts total)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.
  3. Stir in garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Sprinkle flour over the meat mixture and stir well to coat everything. Cook for 1 minute.
  5. Gradually pour in the beef broth and water, stirring constantly until the mixture thickens into a gravy.
  6. Stir in the Worcestershire sauce. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing flavors to combine. Remove from heat and let the filling cool slightly.
  7. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
  8. Unroll one pie crust and gently place it into the bottom of the pie dish. Trim the edges if necessary.
  9. Spoon the cooled meat filling evenly into the crust.
  10. Unroll the second pie crust and place it 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 30 to 35 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 an extra flaky crust, use cold butter cut into your flour mixture instead of refrigerated dough.
  • You can substitute ground beef with ground turkey or diced steak pieces for variation.
  • This savory pie recipe freezes well; assemble the pie completely, but do not bake. Wrap tightly and freeze. Thaw overnight before baking as directed.

Nutrition

Find it online: https://delishsymphony.com/traditional-meat-pie-recipe/