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Traditional British Meat Pie

Close-up of a thick slice of savory meat pie showing rich, dark filling and flaky, golden-brown crust.
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Make a hearty, comforting Traditional British Meat Pie with a savory ground beef filling and a flaky homemade crust. This recipe delivers classic flavor perfect for a family dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1.5 pounds ground beef
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1.5 cups beef broth
  • 1/2 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 sheets refrigerated pie crust (or homemade equivalent)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain off excess fat.
  2. Add the chopped onion, carrots, and celery to the skillet. Cook until vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Sprinkle the flour over the meat and vegetable mixture. Stir well and cook for 1 minute.
  5. Gradually pour in the beef broth and water, stirring constantly to prevent lumps.
  6. Stir in the Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens. This filling is key for your best meat pie.
  7. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
  8. Line the bottom of the pie dish with one sheet of pie crust. Trim the edges.
  9. Spoon the cooled meat filling evenly into the crust.
  10. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  11. Brush the top crust lightly with the beaten egg wash.
  12. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
  13. Let the meat pie cool for at least 15 minutes before slicing and serving. This recipe is a great alternative to complicated meal planning.

Notes

  • For an extra flaky crust, chill the prepared pie for 15 minutes before baking.
  • If you prefer individual servings, use this filling with puff pastry to make hand pies.
  • This savory pie freezes well; cool completely, wrap tightly, and freeze for up to three months.

Nutrition

Find it online: https://cutcooktaste.com/traditional-british-meat-pie-recipe/