Traditional British Meat Pie Recipe

Introduction

This traditional meat pie is a cozy British classic that combines a rich, savory beef filling with a flaky, golden crust. Perfect for family dinners or chilly evenings, it offers comfort and satisfying flavors in every bite.

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 large skillet over medium heat, cook the ground beef until browned. Add the chopped onion, garlic, and diced carrot, cooking until the vegetables soften.
3. Step 3: Sprinkle the flour over the meat mixture and stir well to combine. Pour in the beef broth and Worcestershire sauce. Season with salt, pepper, and thyme. Simmer for about 5 minutes until thickened, then remove from heat and let cool slightly.
4. Step 4: Pour the filling into the prepared pie crust. Cover with the second crust and crimp the edges to seal. Cut small slits on top to allow steam to escape, then brush the surface with beaten egg for a golden finish.
5. Step 5: Place the pie on a baking sheet and bake for 30 to 35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil.
6. Step 6: Let the pie rest for 10 minutes before slicing to allow the filling to set and the flavors to develop.

Tips & Variations

• For extra flavor, add a splash of red wine to the filling while simmering.
• Use a mix of beef and pork for a richer filling texture.
• Substitute thyme with rosemary or sage for a different herb profile.
• Brush the crust edges with milk or cream instead of egg wash for a lighter finish.

Storage

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F (175°C) for 10-15 minutes to keep the crust crisp. You can also freeze the baked pie for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked meat for the filling?

Yes, you can use pre-cooked meat, but be sure to mix it well with the vegetables and seasonings before filling the pie to maintain flavor and moisture.

How can I prevent the crust from getting soggy?

To avoid a soggy crust, allow the filling to cool slightly before assembling the pie. Also, baking the pie on a baking sheet helps to distribute heat evenly and keeps the crust crisp.

Traditional British Meat Pie Recipe

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4.7 from 148 reviews

This Traditional Meat Pie recipe offers a comforting British classic featuring a savory ground beef filling with aromatic herbs and vegetables encased in a flaky, golden pastry crust. Perfect for a cozy meal, this pie balances rich flavors with a tender crust for a satisfying homemade dish.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• 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 pie crust into your 9-inch pie plate letting it slightly overhang the edges to prepare for filling.
2. Make the Filling: In a large skillet over medium heat, cook the ground beef until it is browned. Add the finely chopped onion, minced garlic, and diced carrot and cook until the vegetables are softened. Sprinkle the all-purpose flour over the mixture and stir well to incorporate. Pour in the beef broth and Worcestershire sauce, then season with salt, black pepper, and dried thyme. Let the mixture simmer for about 5 minutes, or until thickened. Remove from heat and let it cool slightly.
3. Fill and Cover: Pour the meat filling into the prepared pie crust. Cover with the second pie crust and crimp the edges together to seal securely. Cut small slits in the top crust to allow steam to escape during baking. Brush the top crust with a beaten egg to achieve a golden, shiny finish.
4. Bake the Pie: Place the pie on a baking sheet and bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown. To prevent the edges from over-browning, cover them with aluminum foil midway if necessary.
5. Cool and Serve: Remove the pie from the oven and allow it to rest for 10 minutes before slicing. This resting time lets the filling settle, making it easier to serve and enhancing the overall flavor.

Notes

• Using a baking sheet under the pie helps catch any drips and makes it easier to handle.
• Cover the edges with foil if they brown too quickly during baking to prevent burning.
• Allowing the filling to cool slightly before filling the crust prevents the crust from becoming soggy.
• For a richer flavor, consider adding a splash of red wine to the filling when simmering.
• Leftover pie can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.

Keywords: Traditional Meat Pie, British Meat Pie, Homemade Meat Pie, Beef Pie, Comfort Food, Pie Recipe, Savory Pie