Traditional British Beef Meat Pie Recipe

Introduction

This traditional meat pie offers a warm, comforting taste of British cuisine that’s perfect for cozy evenings. Filled with a savory blend of seasoned ground beef and vegetables encased in a flaky crust, it’s a classic dish sure to satisfy your hunger and delight your family.

Ingredients

• 1 pound (450g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 2 tablespoons all-purpose flour
• ½ cup (120ml) beef broth
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• 2 (9-inch) unbaked pie crusts, homemade or store-bought
• 1 egg (for egg wash)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Place one pie crust into a 9-inch pie plate, allowing it to slightly overhang the edges.
2. Step 2: In a skillet over medium heat, brown the ground beef until fully cooked. Add the chopped onion, minced garlic, and diced carrot. Cook until the vegetables are softened, about 5 minutes.
3. Step 3: Stir in the flour to coat the meat and vegetables evenly. Slowly add the beef broth and Worcestershire sauce, then season with salt, black pepper, and dried thyme. Simmer the mixture for 5 minutes until thickened. Remove from heat and let it cool slightly.
4. Step 4: Pour the filling into the prepared pie crust. Cover with the second pie crust, crimp the edges to seal, and cut slits in the top crust to allow steam to escape.
5. Step 5: Beat the egg and brush it over the pie crust for a golden finish. Bake the pie for 30 to 35 minutes until the crust is golden brown. If the edges brown too quickly, cover them with foil.
6. Step 6: Let the pie rest for 10 minutes before slicing. This helps the filling settle and makes serving easier.

Tips & Variations

• For extra flavor, add a splash of red wine to the filling while simmering.
• Substitute ground beef with ground lamb or a mix of beef and pork for a richer taste.
• Add peas or mushrooms to the filling for additional texture and nutrients.
• Use puff pastry instead of traditional pie crust for a lighter, flakier topping.

Storage

Store any leftover meat pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a microwave or oven until warmed through. For longer storage, freeze the pie for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare and cool the filling a day ahead. Store it in the refrigerator and assemble the pie just before baking for convenience and freshness.

How do I prevent the crust edges from burning?

If the crust edges start to brown too quickly, cover them with aluminum foil or use a pie shield halfway through the baking time to protect them while the rest of the pie finishes cooking.

Traditional British Beef Meat Pie Recipe

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4.8 from 144 reviews

This Traditional Meat Pie recipe captures the cozy charm of British comfort food with a savory ground beef filling encased in a flaky double crust. Perfectly seasoned with garlic, thyme, and Worcestershire sauce, this hearty homemade pie is baked to a golden finish, making it an ideal dish for family dinners or special occasions.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Filling:

• 1 pound (450g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 2 tablespoons all-purpose flour
• ½ cup (120ml) beef broth
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme

Crust:

• 2 (9-inch) unbaked pie crusts (homemade or store-bought)
• 1 egg (for egg wash)

Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Place one unbaked pie crust into a 9-inch pie plate, allowing it to slightly overhang the edges for easier sealing later.
2. Make the Filling: In a skillet over medium heat, brown the ground beef until fully cooked. Add the finely chopped onion, minced garlic, and diced carrot, cooking until the vegetables soften. Sprinkle the flour over the mixture and stir well to combine. Gradually add the beef broth, Worcestershire sauce, salt, black pepper, and dried thyme. Simmer this filling for about 5 minutes to thicken and meld the flavors, then remove from heat and allow it to cool slightly.
3. Fill and Cover: Pour the prepared filling evenly into the pie crust-lined dish. Carefully cover with the second pie crust, sealing the edges by crimping them together. Cut a few slits into the top crust to allow steam to escape during baking. Brush the top crust with the beaten egg to achieve a shiny, golden finish.
4. Bake the Pie: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the crust turns golden brown. To prevent the edges from over-browning, cover them with foil halfway through baking if necessary.
5. Cool and Serve: Once baked, let the meat pie rest for 10 minutes to allow the filling to settle. Slice and serve warm for a comforting meal.

Notes

• Use a metal pie plate for best crust browning and even baking.
• Allow the filling to cool slightly before adding it to the crust to prevent sogginess.
• Cover the pie edges with foil during baking if they brown too quickly.
• For a richer flavor, add a splash of red wine to the filling mixture during simmering.
• Leftover pie stores well in the refrigerator for up to 3 days and reheats beautifully.

Keywords: traditional meat pie, British meat pie, beef pie recipe, homemade meat pie, savory pie, comfort food