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Classic Ground Beef Meat Pie with Flaky Crust

A close-up slice of a savory meat pie showing a rich, seasoned ground meat filling and a flaky, golden-brown pastry crust.
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Bake this traditional, hearty ground beef meat pie featuring a rich, savory filling encased in a perfectly flaky homemade crust. This recipe delivers classic comfort food for your dinner table.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1.5 pounds ground beef (80/20 recommended)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 2 tablespoons all-purpose flour
  • 1.5 cups beef broth
  • 0.5 cup frozen peas
  • 1 tablespoon Worcestershire sauce
  • 2 sheets refrigerated pie crust (or homemade equivalent)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Heat the olive oil in a large skillet 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 skillet. Break it up with a spoon and cook until browned. Drain off any excess grease.
  3. Stir in the salt, pepper, 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. Slowly pour in the beef broth, stirring constantly until the mixture thickens slightly.
  6. Stir in the frozen peas and Worcestershire sauce. Remove the skillet from the heat and let the filling cool for at least 15 minutes.
  7. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9-inch pie dish.
  8. Place one sheet of pie crust into the bottom of the prepared pie dish. Trim the edges if necessary.
  9. Spoon the cooled meat filling evenly into the 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 40 minutes, or until the crust is golden brown and the filling is bubbling.
  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, keep your pie dough chilled until the moment you are ready to use it.
  • You can prepare the meat filling one day ahead and store it in the refrigerator. Cool it completely before assembling the pie.
  • If the crust starts browning too quickly during baking, loosely cover the edges with aluminum foil strips.

Nutrition

Find it online: https://mdlatdmm.com/classic-ground-beef-meat-pie-recipe/