Traditional British Meat Pie with Savory Ground Beef Filling Recipe
This Traditional British Meat Pie recipe offers a warm, comforting meal with a flaky golden crust and a rich, savory beef filling made with aromatic herbs and a touch of Worcestershire sauce. Perfect for a cozy dinner, this classic dish is simple to prepare and delivers hearty flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: British
Ingredients
Units
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
- 1/2 cup (120ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 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 of the pie crusts into a 9-inch pie plate, allowing the edges to slightly hang over the sides to prepare it for the filling.
- Make the Filling: Heat a skillet over medium heat and brown the ground beef until no longer pink. Add the finely chopped onion, minced garlic, and diced carrot to the skillet. Cook until the vegetables are tender. Then stir in the flour to coat the mixture. Pour in the beef broth and add Worcestershire sauce along with salt, ground black pepper, and dried thyme. Stir well and let the mixture simmer for about 5 minutes until it thickens slightly. Remove from heat and let the filling cool slightly to avoid soaking the crust.
- Fill and Cover: Spoon the beef filling evenly into the prepared pie crust. Cover the filling with the second pie crust, pressing and crimping the edges together to seal the pie securely. Cut small slits on top of the crust to allow steam to escape during baking. Brush the entire top crust with a beaten egg for a glossy, golden finish.
- Bake the Pie: Place the pie on the center rack of the preheated oven and bake for 30 to 35 minutes, or until the crust is beautifully golden brown. If the edges begin to brown too quickly, cover them with foil to prevent burning while the center continues to bake.
- Cool and Serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. Allowing it to cool slightly will help the filling to set, making it easier to serve and enjoy.
Notes
- You can substitute ground beef with ground lamb or a mix of beef and pork for a different flavor profile.
- For extra veggies, consider adding peas or mushrooms to the filling.
- Letting the filling cool before adding to the crust prevents the crust from becoming soggy.
- Using store-bought pie crust is a convenient option but homemade crust delivers a flakier texture.
- Cover crust edges with foil halfway through baking if they brown too fast to maintain an even crust color.
