Classic Meat Pie Recipe is a comforting, savory dish that everyone loves. This traditional meat pie is made with a flaky golden crust and a juicy, flavorful filling. It is perfect for family dinners, lunchboxes or weekend treats.
Making it from scratch may seem challenging, but it’s easier than you think. With fresh ingredients, step-by-step instructions and a little patience, you can bake a pie that tastes like it came from a bakery.
In this blog, I will show you how to make Classic Meat Pie from scratch. You will also find all the ingredients for Classic Meat Pie and useful tips for perfect results.
My Experience With This Meat Pie
I tried Classic Meat Pie Recipe last weekend. The smell of buttery crust and savory meat filled the kitchen. The crust baked to a golden brown, while the filling was juicy and flavorful. My family loved it and it disappeared quickly.
This recipe is fun to make and very satisfying. It is forgiving, so even beginners can try it. I especially enjoyed shaping the pie and brushing it with egg wash for a shiny top. Making this pie from scratch is a rewarding experience that fills your home with warmth.
Recipe Card Info
- Recipe Name: Classic Meat Pie
- Servings: 6
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 75 mins
- Course: Main Dish
- Cuisine: Western
- Calories: 450 kcal per serving
Equipment List
- Mixing bowls
- Rolling pin
- Pie dish or baking pan
- Skillet or frying pan
- Knife and cutting board
- Measuring cups and spoons
- Pastry brush
Ingredients You Need for Classic Meat Pie
For the pastry:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 1/4 cup cold water
For the filling:
- 1 lb ground beef or lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup beef broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or oregano
- 1 egg, beaten (for egg wash)
Instructions
- Make the Pastry Dough
In a bowl, combine flour and salt. Cut in cold butter until mixture looks like crumbs. - Add Water and Form Dough
Gradually add cold water. Mix until dough comes together. Wrap in plastic and chill 30 minutes. - Cook the Filling
Heat a skillet. Sauté onion and garlic until soft. Add ground meat and cook until browned. - Add Vegetables and Sauce
Stir in vegetables, tomato paste, Worcestershire sauce and spices. Cook 5 minutes. Add beef broth. - Preheat Oven
Preheat oven to 400°F (200°C). Prepare your pie dish by greasing lightly. - Roll Out Dough
Divide dough into two parts. Roll one piece to fit bottom and sides of pie dish. - Fill the Pie
Spoon meat filling evenly into the prepared crust. Smooth the top with a spatula. - Cover with Top Crust
Roll out second dough piece. Place on top. Trim edges and crimp with fork or fingers. - Apply Egg Wash
Brush top with beaten egg for shiny golden crust. Cut small slits for steam to escape. - Bake the Pie
Bake for 40-45 minutes, until crust is golden and filling is bubbling. Let cool slightly before serving.
Recipe Tips
- Keep butter cold for a flaky crust.
- Don’t overfill the pie; filling may spill.
- Use a sharp knife to trim edges neatly.
- Chill dough before rolling for easier handling.
- Rest pie 10 minutes before slicing to prevent filling from spilling.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 450 kcal |
| Fat | 25 g |
| Carbs | 35 g |
| Protein | 20 g |
| Sugar | 4 g |
Serving Suggestions
Serve Classic Meat Pie warm with mashed potatoes or steamed vegetables. Add a side salad or gravy for extra flavor. It makes a great meal for lunch or dinner.
Best Sides To Serve With
- Creamy mashed potatoes
- Steamed green beans or broccoli
- Garden salad with light vinaigrette
- Gravy or tomato sauce
Storage and Reheating Tips
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Reheat in oven at 350°F (175°C) for 15-20 minutes.
- Avoid microwave if you want crispy crust.
- Can freeze unbaked pies for up to 2 months.
- Wrap tightly in foil for freezer storage.
Classic Meat Pie Recipe
Ingredients
For the pastry:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter cubed
- 1/4 cup cold water
For the filling:
- 1 lb ground beef or lamb
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup mixed vegetables carrots, peas, corn
- 1/2 cup beef broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or oregano
- 1 egg beaten (for egg wash)
Instructions
Make the Pastry Dough
- In a bowl, combine flour and salt. Cut in cold butter until mixture looks like crumbs.
Add Water and Form Dough
- Gradually add cold water. Mix until dough comes together. Wrap in plastic and chill 30 minutes.
Cook the Filling
- Heat a skillet. Sauté onion and garlic until soft. Add ground meat and cook until browned.
Add Vegetables and Sauce
- Stir in vegetables, tomato paste, Worcestershire sauce and spices. Cook 5 minutes. Add beef broth.
Preheat Oven
- Preheat oven to 400°F (200°C). Prepare your pie dish by greasing lightly.
Roll Out Dough
- Divide dough into two parts. Roll one piece to fit bottom and sides of pie dish.
Fill the Pie
- Spoon meat filling evenly into the prepared crust. Smooth the top with a spatula.
Cover with Top Crust
- Roll out second dough piece. Place on top. Trim edges and crimp with fork or fingers.
Apply Egg Wash
- Brush top with beaten egg for shiny golden crust. Cut small slits for steam to escape.
Bake the Pie
- Bake for 40-45 minutes, until crust is golden and filling is bubbling. Let cool slightly before serving.
Notes
- Keep butter cold for a flaky crust.
- Don’t overfill the pie; filling may spill.
- Use a sharp knife to trim edges neatly.
- Chill dough before rolling for easier handling.
- Rest pie 10 minutes before slicing to prevent filling from spilling.
FAQs about Classic Meat Pie
Q1: Can I use chicken instead of beef?
Yes, use ground chicken or turkey. Cook it fully with onions and spices before filling pie.
Q2: Can I make the pastry ahead of time?
Yes, dough can be made and refrigerated for up to 2 days before using.
Q3: Can I add more vegetables?
Absolutely. Add potatoes, mushrooms or bell peppers for extra flavor and nutrition.
Q4: How do I prevent soggy bottom crust?
Par-bake the bottom crust for 5 minutes or brush lightly with egg before filling.
Conclusion
Classic Meat Pie Recipe is a delicious, hearty dish that everyone enjoys. Making it from scratch is easier than you think. With a flaky crust and savory filling, it’s perfect for family meals or special occasions.
Follow this step-by-step guide, use fresh ingredients, and your pie will come out golden and delicious every time. Serve with sides, enjoy warm and share the joy of homemade comfort food. This recipe is sure to become a family favorite.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
