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Instructions:
Step 1: Prepare the Pie Crust
If you’re making your own pie crust, start by mixing the flour and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape each portion into a disk, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Once chilled, roll out one portion of the dough on a floured surface to fit your pie dish. Place the dough into the dish and trim any excess hanging over the edges. Set aside while you make the filling.
Step 2: Make the Meat Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 3 minutes, until softened. Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks.
Once the meat is browned, stir in the diced carrots and peas. Add the tomato paste, Worcestershire sauce, thyme, and rosemary. Season with salt and pepper to taste. Pour in the beef broth and stir in the flour to thicken the filling. Let the mixture simmer for 5-10 minutes, until the vegetables are tender and the filling is thickened. Remove from heat and allow to cool slightly before filling the pie.
Step 3: Assemble the Meat Pie
Preheat your oven to 375°F (190°C). Roll out the second portion of pie dough and place it over the pie, covering the meat filling. Trim any excess dough, and pinch the edges to seal the pie. Use a knife to cut a few slits in the top crust to allow steam to escape during baking.
Brush the top of the pie with the beaten egg to give it a beautiful golden color when baked. Place the pie on a baking sheet to catch any drips, then transfer it to the oven.
Step 4: Bake the Meat Pie
Bake the meat pie for 30-35 minutes, or until the crust is golden brown and crisp. If the crust begins to brown too quickly, cover the edges with foil and continue baking until fully done. Let the pie cool for 10 minutes before slicing and serving.
Tips for the Best Meat Pies:
- Meat Variety: Feel free to experiment with different meats, such as ground lamb, turkey, or chicken, for a unique twist on the traditional recipe.
- Seasoning Adjustments: Adjust the herbs and spices based on your preference. Adding a pinch of nutmeg or allspice can give the filling an extra layer of warmth.
- Vegetable Add-ins: Add other vegetables like mushrooms, corn, or celery to make the filling even more flavorful and hearty.
- Make Ahead: Meat pies can be made ahead of time and stored in the fridge for up to 2 days or frozen for later. Bake from frozen, adding a little extra time in the oven.
Why This Meat Pie is the Best:
This recipe has everything you could ask for in a savory meat pie: a rich and flavorful filling, a buttery, flaky crust, and the versatility to suit different tastes. Whether you’re enjoying it as a family dinner, serving it at a gathering, or simply treating yourself to a delicious homemade meal, this Best Meat Pie Ever will quickly become a favorite.
Serve it with a simple salad or some steamed vegetables for a complete meal that’s sure to impress everyone around the table. Enjoy the delightful combination of savory meat, fresh veggies, and the golden crust that makes this meat pie an unforgettable dish.
Conclusion:
This Best Meat Pie Ever is truly a crowd-pleaser that combines simplicity and heartiness in one delicious dish. From the tender, flavorful filling to the perfectly crisp crust, every bite is sure to leave you satisfied. Perfect for cozy family dinners or any occasion that calls for comforting food, this meat pie recipe is a must-try in any kitchen.
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