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Traditional British Meat Pie Recipe

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★★★★★

4.5 from 144 reviews

This Traditional Meat Pie recipe delivers a comforting British classic with a flaky pie crust filled with a savory ground beef mixture infused with aromatic herbs and vegetables. Perfect for a cozy family meal, it combines simple ingredients and straightforward steps to create a hearty dish that’s golden-baked to perfection.

Ingredients

Scale

Filling 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

Pie Crust and Topping

  • 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). Prepare a 9-inch pie plate by placing one of the pie crusts into it, letting the edges slightly overhang the sides of the dish.
  2. 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, cooking until the vegetables become soft and fragrant. Stir in the all-purpose flour to coat the mixture evenly. Gradually pour in the beef broth along with the Worcestershire sauce, salt, black pepper, and dried thyme. Simmer this filling mixture for about 5 minutes until thickened, then remove from heat and allow it to cool slightly.
  3. Fill and Cover the Pie: Spoon the cooled filling evenly into the prepared pie crust in the dish. Place the second pie crust on top, crimp the edges together to seal, and cut small slits in the top crust to allow steam to escape during baking. Brush the crust with a beaten egg for a shiny, golden finish.
  4. Bake the Pie: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and cooked through. If the edges brown too quickly, cover them loosely with foil to prevent burning.
  5. Cool and Serve: Once baked, remove the pie from the oven and let it rest for 10 minutes before slicing. This rest time allows the filling to set properly, making serving easier and the flavors more pronounced.

Notes

  • For a richer flavor, use homemade beef broth if available.
  • You can substitute ground beef with ground lamb or pork for a different variation.
  • If you prefer a crispier crust, chill the pie crust before assembling the pie.
  • Use a sharp knife or pastry cutter to create clean slits on the top crust for better steam release.
  • Leftover pie can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: meat pie, traditional British recipe, ground beef pie, savory pie, homemade pie crust, comfort food, classic meat pie

Find it online: https://platedbyemma.com/traditional-british-meat-pie-recipe/