Description
Bake a classic, hearty beef meat pie featuring a rich, savory filling encased in a perfectly flaky crust. This recipe brings comfort food to your table.
Ingredients
Scale
- 2 lbs ground beef
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 sheets ready-made pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Sauté the chopped onion, carrots, and celery in a large pot until softened.
- Add the ground beef to the pot. Cook until browned, breaking it up as you go. Drain excess fat.
- Stir in the flour, cooking for one minute.
- Gradually whisk in the beef broth and red wine, scraping up any browned bits from the bottom.
- Add the Worcestershire sauce, thyme, and bay leaf. Season with salt and pepper.
- Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
- Remove the bay leaf and let the filling cool slightly.
- Preheat your oven to 400°F (200°C).
- Line a 9-inch pie dish with one crust. Trim the edges.
- Pour the cooled meat filling into the crust.
- Top with the second crust. Crimp the edges to seal. Cut a few slits in the top crust for steam to escape.
- Brush the top crust with the beaten egg wash.
- Bake for 35 to 40 minutes, or until the crust is golden brown and flaky.
- Let the pie rest for 10 minutes before slicing and serving hot.
Notes
- For an extra flaky crust, keep your pie dough very cold before handling.
- You can substitute beef with steak cut into small cubes for a different texture.
- If you prefer a thicker gravy, increase the flour slightly or simmer uncovered for a few extra minutes to reduce the liquid.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British/American
Nutrition
- Serving Size: 1 slice
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Trace
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies