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Close‑up of a slice removed from a glossy golden meat pie recipe garnished with parsley, showing rich beef and vegetable filling on a wooden board

Meat Pie Recipe

A rich, flaky meat pie Recipe with a deeply savory beef-and-vegetable filling and a forgiving, buttery crust perfect for weeknight dinners or Sunday suppers.
5 from 1 vote
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Course: Main Course
Cuisine: British, Comfort
Keyword: Australian meat pie recipe, Best meat pie recipe, Easy meat pie recipe, English meat pie recipe, Healthy meat pie recipe, Meat pie recipe Ghana, Nigerian meat pie recipe, Old fashioned meat pie recipe
Prep Time: 45 minutes
Cook Time: 55 minutes
Resting: 10 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Calories: 450kcal
Cost: $12

Equipment

  • 1 Pastry cutter (for cutting in cold fat)
  • 1 Large skillet (10–12″ nonstick or cast iron)
  • 1 Rolling Pin
  • 1 9‑inch pie dish (ceramic or metal)
  • 2–3 Mixing bowls (one for pastry, one for filling)

Ingredients

  • 1 lb Ground beef - 80/20 or 85/15
  • 1 medium Yellow onion - finely diced
  • 2 Carrots - peeled & diced
  • 2 stalks Celery - diced
  • 2 cloves Garlic - minced
  • 4 sprigs Fresh thyme - leaves stripped
  • 2 Bay leaves - whole
  • 2 tablespoon Tomato paste
  • 1 tablespoon Worcestershire sauce
  • ½ cup Beef broth - low‑sodium
  • ¼ cup Red wine - optional or extra broth
  • — to taste Salt & pepper
  • 2 cups All‑purpose flour - plus more for dusting
  • 8 tablespoon Cold butter - diced
  • 4 tablespoon Cold shortening
  • 6–8 tablespoon Ice water - add 1 tablespoon at a time
  • 1 teaspoon Salt - for pastry
  • 1 Egg - beaten for egg wash

Instructions

  • Cut butter and shortening into flour, form dough disks, then chill.
    Overhead shot of a white pie dish lined with unbaked crust, filled with seasoned ground beef and vegetable mixture, next to a rolled‑out dough circle and rolling pin.
  • Brown ground beef until cooked through and lightly crisped.
  • Cook onions, carrots, and celery until softened and fragrant.
    Close‑up overhead of a clear glass bowl on a marble countertop, with boiled potato chunks being mashed by a fork under soft daylight
  • Stir in garlic and tomato paste, cooking until deeply caramelized.
    Overhead shot of diced potatoes simmering in a saucepan of water on an induction cooktop, with a hand testing one potato cube with a fork.
  • Pour in red wine to deglaze the pan and lift up browned bits.
    Close‑up of a slice removed from a glossy golden meat pie recipe garnished with parsley, showing rich beef and vegetable filling on a wooden board

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 450kcal (23%) | Carbohydrates: 30g (10%) | Protein: 25g (50%) | Fat: 25g (38%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 80mg (27%) | Sodium: 600mg (26%) | Potassium: 500mg (14%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 2000IU (40%) | Vitamin C: 4mg (5%) | Calcium: 40mg (4%) | Iron: 4mg (22%)
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