Description
This classic Ground Beef Meat Pie recipe is a hearty, flavorful dish featuring a rich meat filling combined with grated potatoes and carrots, encased in a buttery double crust. Perfectly seasoned with Worcestershire and soy sauces, this pie delivers comfort and satisfaction with every bite. Ideal for family dinners or special occasions, it combines a savory blend of ingredients baked to golden perfection.
Ingredients
Scale
Meat Filling
- 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
Pie Crust
- 9-inch double crust pie dough (2 discs)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Meat Filling: Heat butter in a large skillet over medium-high heat until shimmering. Add onions, garlic, parsley, and ground beef. Cook for 5-6 minutes, stirring frequently, until the beef is browned and no longer pink.
- Add Vegetables and Seasonings: Stir in the grated potatoes, carrots, Worcestershire sauce, dark soy sauce, salt, and pepper. Cook for an additional 2-3 minutes, ensuring ingredients are combined evenly. Mix in the Panko breadcrumbs thoroughly.
- Cool the Filling: Remove skillet from heat and allow the meat filling to cool completely for about an hour or up to overnight in the refrigerator.
- Preheat Oven: Set your oven to 400°F (200°C) to get it ready for baking.
- Assemble the Pie: Place one pie dough disc into a 9-inch pie pan, gently pressing it to form the bottom crust. Spoon the cooled meat filling evenly over the crust.
- Add Top Crust: Carefully cover the filling with the second dough disc. Seal the edges by pressing and crimping them together with your fingers. Cut 5-6 slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the entire top crust and edges to promote a golden brown finish. If not baking immediately, refrigerate the assembled pie to maintain crust integrity.
- Bake the Pie: Bake at 400°F for 20 minutes until the edges start to brown. Then reduce heat to 350°F and bake for an additional 40 minutes until the crust is fully golden and cooked through.
- Cool and Serve: Remove from oven and cool at room temperature for at least 1 hour before serving. Enjoy warm.
Notes
- Use fresh ingredients to ensure the best flavor and texture.
- For a crispier crust, avoid placing the assembled pie in a warm area before baking; refrigerate if needed.
- The pie can be refrigerated for up to 3 days when stored covered.
- Unbaked pies can be frozen wrapped tightly and baked directly from frozen with an extra 5 minutes at 400°F.
- Baked pies freeze well for up to 3 months; reheat at 350°F for 20 minutes after thawing.
- Make sure to prick slits in the top crust to prevent sogginess from steam buildup.
- Allow the filling to cool fully before assembling to avoid soggy dough.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
