Meat Pie Recipe

Meat Pie is a classic comfort food that always hits the spot. It’s filled with tender, seasoned meat and mixed vegetables, all wrapped up in a flaky, buttery crust that…

By Willow • December 16, 2025 • Reading time: 6 min

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Meat Pie is a classic comfort food that always hits the spot. It’s filled with tender, seasoned meat and mixed vegetables, all wrapped up in a flaky, buttery crust that bakes to golden perfection. The combination of juicy filling and crispy pastry makes every bite satisfying and warm.

I love making meat pies because they’re so versatile—you can use beef, pork, or even a mix, and add whatever veggies you have on hand. One trick I’ve learned is to make sure the filling isn’t too watery, so the crust stays nice and crisp instead of soggy. It’s also a great dish to prepare ahead and pop into the oven when you want something hearty and homemade without much fuss.

When I serve meat pie, I usually pair it with a simple green salad or some roasted veggies. It’s the perfect meal on a chilly evening and always brings back memories of cozy family dinners. There’s just something about that warm, flaky crust and rich filling that makes everyone smile around the table.

Key Ingredients & Substitutions

Ground beef: This is the heart of the pie’s flavor. You can swap it with ground lamb or pork, or mix them for a richer taste. For a leaner option, try turkey or chicken.

Puff pastry: Puff pastry makes the crust flaky and golden. If you want a quicker option, refrigerated pie crust works but won’t be as light.

Vegetables: Onion, garlic, mushrooms, carrots, and peas add texture and flavor. Feel free to skip what you don’t like or use frozen mixed veggies for convenience.

Beef broth and tomato paste: These bring moisture and depth. You can use vegetable broth if making a mixed meat or poultry version.

Worcestershire sauce and thyme: They add a savory and slightly tangy layer. If you don’t have Worcestershire sauce, soy sauce is a good substitute.

How Do You Get a Flaky, Golden Pie Crust Every Time?

To get that perfect flaky crust, keep your pastry cold until you bake. Cold dough i s key for puff pastry to puff up nicely. Here are some tips:

• Work quickly when handling the pastry so it doesn’t warm up.
• Chill the assembled pie in the fridge for about 15 minutes before baking. This helps the crust hold shape.
• Use a sharp knife to cut steam vents in the top crust to prevent sogginess.
• Don’t forget the egg wash! It gives a beautiful golden shine and helps seal the crust edges.

Follow these steps, and your pie will come out crispy and golden with a tender, buttery texture that perfectly complements the rich filling.

Equipment You’ll Need

• Large skillet – perfect for browning the meat and cooking the filling evenly.
• Mixing spoon or spatula – helps stir the filling without scratching your pan.
• 9-inch pie dish or tart pan – holds the pie and shapes the crust nicely.
• Rolling pin – useful to roll out puff pastry if not pre-rolled.
• Pastry brush – for brushing the egg wash that gives your crust a golden finish.
• Sharp knife – to trim the pastry edges and cut steam vents on the top.
• Oven mitts – essential for safely handling hot dishes when baking.

Flavor Variations & Add-Ins

• Use ground lamb instead of beef for a richer, slightly gamey taste that pairs well with thyme and rosemary.
• Add cooked bacon or pancetta for extra smoky flavor and a bit of saltiness.
• Mix in some grated cheese like cheddar or parmesan for a cheesy twist inside the filling.
• Try adding diced potatoes or sweet potatoes for a heartier texture and natural sweetness.

Classic Meat Pie Recipe

Ingredients You’ll Need:

For the Pie Filling:

• 1 lb (450 g) ground beef (or mix with lamb or pork)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• ½ cup finely diced mushrooms (optional)
• ½ cup finely diced carrots (optional)
• ¼ cup frozen peas (optional)
• ¼ cup beef broth or stock
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme (or fresh, chopped)
• Salt and pepper, to taste

For the Crust:

• 2 sheets of puff pastry (about 9-inch circles), thawed
• 1 egg, beaten (for egg wash)
• 2 tablespoons olive oil or vegetable oil

How Much Time Will You Need?

This classic meat pie takes about 15 minutes for prepping the filling, 5 minutes to assemble, and 30-35 minutes to bake. In total, expect around 50 minutes until you can enjoy a warm, hearty pie.

Step-by-Step Instructions:

1. Make the Filling:

Heat oil in a large skillet over medium heat. Add the chopped onion and cook 3-4 minutes until soft. Stir in garlic, carrots, and mushrooms, cooking another 3-4 minutes until tender. Add ground beef, breaking it apart, and cook until browned, about 6-8 minutes. Drain excess fat if needed.

Mix in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in the beef broth. Simmer on low for 10 minutes until the filling thickens a bit. In the last 2 minutes, stir in peas if you’re using them. Remove from heat and let cool slightly.

2. Prepare the Pie Crust:

Roll out one puff pastry sheet and gently line a 9-inch pie pan, trimming any excess edges. Spoon the cooled filling evenly into the crust.

Cover with the second puff pastry sheet. Trim edges, then pinch the top and bottom crusts together to seal the pie. Cut a few small slits in the top to release steam as it bakes.

Brush the entire top crust with beaten egg to create a golden, shiny finish when baked.

3. Bake and Serve:

Place the pie on a baking sheet to catch any drips, then bake at 400°F (200°C) for 30-35 minutes, or until the crust is puffed and golden brown.

Let the pie cool for about 5-10 minutes before slicing. Serve warm, maybe with a fresh green salad or steamed vegetables for a hearty meal.

Can I Use Frozen Puff Pastry for This Meat Pie?

Yes! Just be sure to thaw the puff pastry completely in the fridge before using. This makes it easier to handle and helps it bake up flaky and golden.

Can I Prepare the Meat Filling in Advance?

Definitely! You can cook the filling a day ahead and refrigerate it. When ready, assemble and bake the pie. This makes for a quick and convenient meal.

How Should I Store Leftover Meat Pie?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to keep the crust crisp, or use the microwave for speed but expect softer pastry.

What Can I Substitute if I Don’t Have Worcestershire Sauce?

Soy sauce is a great alternative that adds a similar umami flavor. You can also mix a bit of vinegar and soy sauce for a tangier taste.