Traditional British Beef Meat Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
