Name: Ground Beef Meat Pie Recipe
Prep time: 20 min
Cook time: 1 h
Total time: PT-490004H39M26S
Cuisine: American
Ingredients: 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; 9-inch double crust pie dough (2 discs); 1 egg, beaten (for egg wash)

Jump to Recipe· 4.6 from 116 reviews

If you’re hunting for a comforting, hearty dish that feels like a warm hug, this Ground Beef Meat Pie Recipe is going to become your new favorite. I absolutely love how this pie combines savory ground beef with tender grated veggies all wrapped in that flaky, buttery crust. Whether it’s a cozy family dinner or a weekend treat, you’ll find that this recipe is as satisfying as it is fuss-free. Let me take you through every step to make sure your pie turns out as amazing as mine did the first time I tried it.

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Why You’ll Love This Recipe

Easy, Comforting Filling: The mix of ground beef with grated potatoes and carrots creates a juicy, flavorful filling that’s super satisfying.
Flaky Double Crust: Using a double crust seals in all that richness, and it bakes to a perfect golden crisp every time.
Make-Ahead Friendly: You can prep the filling in advance and even freeze the assembled pie for later, making dinner a breeze on busy nights.
Family-Pleaser: My whole family goes crazy for this pie — it’s a guaranteed crowd-pleaser at any gathering or simple weeknight meal.

Ground Beef Meat Pie Recipe - Recipe Step

Ingredients You’ll Need

These ingredients work together to create a deeply flavorful filling that stays juicy and tender inside a buttery crust. I recommend using fresh vegetables—the grated carrots and potatoes add a subtle sweetness and texture that balance perfectly with the savory beef.

Ground Beef Meat Pie Recipe - Ingredients

Butter: Adds richness and helps caramelize the onions and beef for deeper flavor.
Onions: Finely chopped for that perfect, melt-in-your-mouth sweetness throughout the filling.
Garlic: Freshly minced to give a gentle kick without overpowering the filling.
Parsley: Chopped fresh parsley brightens up the filling and adds a herby note I love.
Ground Beef: Use regular ground beef — the fat content keeps the filling tasty and juicy.
Potatoes: Peeled and grated; these help thicken the filling while adding texture and moisture.
Carrots: Also grated, for a touch of natural sweetness and color.
Worcestershire Sauce: Brings in savory umami depth that makes the filling irresistible.
Dark Soy Sauce: Adds color and a subtle savory note that’s a little different than regular soy.
Salt and Black Pepper: Season well to balance the flavors.
Panko Breadcrumbs: These soak up leftover juices and help bind the filling without making it dense.
9-inch Double Crust Pie Dough: Fresh or store-bought works fine; just be sure it’s cold for a flaky crust.
Egg: Beaten, for an egg wash that gives a beautiful golden shine and crisp finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Ground Beef Meat Pie Recipe is—you can easily tweak it to suit your mood or dietary needs without sacrificing any of that great flavor. Here are some of my favorite ways to mix it up.

Ground Turkey or Chicken: For a leaner option, I swapped ground turkey once and it still turned out moist—just watch the cooking time since lean meats dry out quicker.
Extra Veggies: I sometimes add finely diced mushrooms or bell peppers to bring an earthy or sweet twist that my family enjoys.
Spicy Kick: Adding a pinch of chili flakes or a dash of hot sauce in the filling amps up the heat if you like things spicy.
Gluten-Free: Use a gluten-free pie crust and substitute panko with gluten-free breadcrumbs for an allergy-friendly version.

How to Make Ground Beef Meat Pie Recipe

Step 1: Prepare the Meat Filling with Care

Start by melting butter in a large skillet over medium-high heat. You’ll know it’s ready when it starts to sizzle and shimmer—that’s when you add your onions, garlic, and parsley. Sauté these until fragrant and soft, about 3-4 minutes. Then add your ground beef, breaking it apart with your spatula so it browns evenly. I find stirring every minute keeps it from clumping and helps it cook faster. Cook for about 5-6 minutes until the meat is browned and no longer pink.

Step 2: Incorporate the Veggies and Seasonings

Once your beef is browned, add the grated potatoes and carrots straight to the skillet, then stir in Worcestershire sauce, dark soy sauce, salt, and black pepper. These sauces give the filling a fantastic umami lift that really makes the flavors pop. Cook everything together for about 2-3 minutes—this softens the veggies and helps them blend into the beef. Stir in the panko breadcrumbs last; they soak up excess moisture and keep the filling from being soggy.

Step 3: Cool and Assemble the Pie

This is a step I learned after a few tries—letting your meat filling cool completely before putting it in the pie crust is key. I usually let it rest for at least an hour, or even overnight if I’m prepping ahead. This stops the crust from getting soggy and helps the flavors meld beautifully.

After the filling cools, preheat your oven to 400°F. Roll out your bottom dough disc and gently press it into a 9-inch pie pan—make sure to cover the edges evenly. Then spoon the cooled filling inside and spread it out evenly with your spatula.

Step 4: Seal, Vent, and Egg Wash

Place the second dough disc over the filling. Pinch the edges of the top and bottom crusts together and crimp with your fingers to seal the pie. Don’t forget to cut about 5-6 small slits on the top crust to let steam escape—that prevents your crust from getting soggy or bubbling too much.

Brush the entire top crust with beaten egg—this gives that beautiful golden color and shine once baked. If you’re not baking right away, pop the assembled pie in the fridge so the crust stays firm.

Step 5: Baking to Golden Perfection

Bake your pie at 400°F for 20 minutes, which sets the crust edges and starts the browning. After that, reduce the oven temperature to 350°F and bake for another 40 minutes, or until the top crust is a deep golden brown. The smell at this point is utterly irresistible!

Once baked, remove the pie and let it cool at room temperature for at least an hour. This step is so important because it lets the filling set, making for cleaner slices and a better eating experience.

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Pro Tips for Making Ground Beef Meat Pie Recipe

Let Filling Cool Completely: I can’t stress enough how much this prevents a soggy crust and makes slicing neater.
Use Panko Breadcrumbs: They’re my secret for soaking up excess moisture while keeping the filling light and tender.
Don’t Skip the Egg Wash: It creates that gorgeous golden crust that looks irresistible and adds a slight crispiness.
Cut Slits for Steam: Those small slits are the difference between a bubbly crust top and a perfectly baked pie.

How to Serve Ground Beef Meat Pie Recipe

Garnishes

I usually keep garnishes simple to let the pie shine. A sprinkle of freshly chopped parsley or chives adds a fresh, green pop that contrasts nicely with the rich beef. Sometimes, I serve it with a dollop of sour cream or Greek yogurt on the side for a cool, tangy touch that complements the flavors perfectly.

Side Dishes

A crisp green salad with a light vinaigrette pairs beautifully with this meat pie, balancing the richness. My family also loves it with roasted root vegetables or steamed green beans to round out the meal. Mashed potatoes alongside work great too if you want an ultra-comforting, hearty feast.

Creative Ways to Present

For a special occasion, I’ve served this meat pie in individual ramekins for personal pot pies—it’s delightful to watch everyone break into their own golden crust. Another fun twist is using puff pastry for the top crust instead of pie dough, which adds a lovely flaky puffiness and a slightly different texture that guests rave about.

Make Ahead and Storage

Storing Leftovers

After the pie cools completely, I cover it tightly with foil or plastic cling wrap and store it in the fridge. It stays fresh for up to three days, and I find the flavors actually deepen after resting overnight. Just make sure to keep it well covered to avoid drying out the crust.

Freezing

I love prepping this pie ahead and freezing it unbaked in a disposable pie tin—that’s a lifesaver on busy days. Wrapping it tightly in three layers of plastic wrap plus a freezer bag keeps it safe for up to two months. When it’s baking day, I bake it directly from frozen; just add an extra 5 minutes to the first bake at 400°F to ensure the crust sets properly. For baked leftovers, you can freeze for up to three months by wrapping individual slices or the whole pie tightly in foil and cling wrap.

Reheating

I reheat leftover pie slices in the oven at 350°F for about 15-20 minutes until warm and the crust re-crisps nicely. Microwaving works in a pinch but the crust tends to get soggy, so oven reheating is my go-to for the best texture.

FAQs

Can I use frozen ground beef for this meat pie?

Yes, you can use frozen ground beef, but be sure to thaw it completely before cooking. Cooking from frozen can lead to uneven browning and a less appetizing texture in the filling.
What can I substitute for panko breadcrumbs?

If you don’t have panko on hand, regular breadcrumbs or crushed crackers can work as substitutes. Just keep an eye on the texture to avoid making the filling too dense or mushy.
How do I prevent the pie crust from getting soggy?

Letting the filling cool completely before assembling the pie and making sure to cut slits on the top crust for steam to escape are my top tips. Also, brushing the crust with egg wash seals it nicely, helping maintain crispness.
Can I make this pie gluten-free?

Absolutely! Use a gluten-free pie dough and swap out the panko for gluten-free breadcrumbs. Make sure all your seasonings and sauces are gluten-free certified.
How long can I freeze the Ground Beef Meat Pie Recipe?

Unbaked pies freeze well for up to two months, while baked pies can be frozen for up to three months. Proper wrapping is essential to prevent freezer burn and maintain quality.

Final Thoughts

This Ground Beef Meat Pie Recipe is one I hold dear because it brings people together around the table with its rich flavor and comforting feel. I remember my first time making it and how proud I was when my family devoured it so quickly—they kept asking for seconds! I’m confident you’ll enjoy making and sharing this pie just as much. Give it a try, and I swear it’ll become one of your go-to dishes for cozy dinners and happy gatherings.