Description
This Ground Beef Meat Pie recipe offers a savory and hearty filling of seasoned ground beef, grated potatoes and carrots, all encased in a buttery double crust. Perfectly baked to a golden brown, this classic comfort food makes a delicious meal that can be enjoyed warm and is ideal for make-ahead and freezer-friendly preparations.
Ingredients
Scale
Meat Filling
- ⅓ cup butter
- 1 cup onions, finely chopped
- 2 tablespoons garlic, minced
- 1 tablespoon parsley, finely chopped
- 1 lb. ground beef
- 2 medium potatoes, peeled and grated
- 2 carrots, peeled and grated
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ cup Panko breadcrumbs
Pie Crust and Assembly
- 9-inch double crust pie dough (2 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Meat Filling: Heat butter in a large skillet over medium-high heat until it sizzles and shimmers. Add the finely chopped onions, minced garlic, parsley, and ground beef. Stir well with a spatula and cook for 5-6 minutes until the meat browns and is no longer pink.
- Add Vegetables and Seasonings: Incorporate the grated potatoes and carrots, Worcestershire sauce, dark soy sauce, salt, and ground black pepper. Stir thoroughly and cook for another 2-3 minutes to combine flavors. Then mix in the Panko breadcrumbs until evenly distributed.
- Cool the Filling: Remove the skillet from heat and allow the meat filling to cool completely, about one hour, or refrigerate overnight if preferred.
- Preheat the Oven: Set the oven to 400°F (200°C) to prepare for baking the pie.
- Assemble the Pie: Place one disc of pie dough into a 9-inch pie pan, pressing gently to form the bottom crust. Spoon the cooled meat filling evenly into the crust.
- Add the Top Crust: Carefully cover the filling with the second pie dough disc, making sure it fully covers the pie pan. Pinch and crimp the edges to seal, then cut 5-6 slits on the top crust to allow steam to escape.
- Apply Egg Wash: Brush the beaten egg over the top crust and edges to create a golden glossy finish after baking. If not baking immediately, refrigerate the assembled pie to keep the crust firm.
- Bake the Pie: Bake at 400°F for 20 minutes until the edges turn golden brown. Then reduce the oven temperature to 350°F and bake for an additional 40 minutes until the top crust is evenly golden.
- Cool and Serve: Remove the pie from the oven and let it cool at room temperature for at least one hour before serving warm.
Notes
- This meat pie can be stored in the refrigerator for up to 3 days when covered with foil or plastic wrap.
- For freezing the unbaked pie, prepare it in a disposable pie tin, tightly wrap with 3 layers of plastic wrap, then place in a sealed freezer bag. Freeze up to 2 months. Bake directly from frozen adding 5 extra minutes to the initial 400°F baking time.
- Baked meat pie can be frozen for up to 3 months. Wrap tightly with foil or plastic wrap and reheat by thawing then baking at 350°F for 20 minutes.
- Use a heat-resistant pie pan for best baking results and easy serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
