Description
A warm, satisfying meat pie that feels right at home on a cottage table or a fantasy feast. Tender minced beef and vegetables meld into a savory gravy, all tucked into a flaky pastry shell — simple, comforting, and perfect for family dinners or themed gatherings.
Ingredients
Scale
For the filling
- 1 lb (about 450 g) minced (ground) beef
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 small carrot, cut into small dice
- 2 Tbsp plain/all-purpose flour
- ½ cup (120 ml) beef stock
- 1 Tbsp Worcestershire sauce
- ½ tsp fine salt
- ½ tsp freshly ground black pepper
- ½ tsp dried thyme
For the pastry
- 2 sheets (9-inch) unbaked pie pastry (store-bought or homemade)
- 1 egg, beaten (for glazing)
Instructions
- Heat the oven and prep the dish. Preheat oven to 425°F (220°C). Line a 9-inch pie dish with one pastry sheet, letting the edges hang over slightly.
- Brown the meat. In a large skillet over medium heat, cook the minced beef until browned. Drain any excess fat if needed.
- Soft-cook the vegetables. Add the chopped onion, garlic and carrot to the pan and sauté until the vegetables are tender, about 3–5 minutes.
- Thicken the filling. Sprinkle in the flour and stir to coat the mixture. Pour in the beef stock and add the Worcestershire sauce, salt, pepper and thyme. Simmer gently until the sauce thickens — about five minutes. Remove from the heat and allow the filling to cool slightly.
- Assemble the pie. Spoon the filling into the pastry-lined dish. Top with the second pastry sheet, trim any excess, and crimp the edges to seal. Cut a few small vents in the top pastry to let steam escape. Brush the surface with the beaten egg.
- Bake. Place the pie on a baking tray and bake for 30–35 minutes, or until the crust turns golden brown. If the rim browns too quickly, shield it with foil.
- Rest and serve. Let the pie sit for about 10 minutes before slicing so the filling firms up and holds its shape.
Notes
- Keep pastry cold before baking for a flakier crust.
- Cool the filling slightly before filling the shell to avoid a soggy base.
- Shepherd’s-pie twist: Swap the top crust for mashed potatoes for a hybrid dish.
- Freezer-friendly: Freeze whole pies (baked or unbaked) for up to three months — thaw overnight before reheating.
- Puff pastry option: Use puff pastry for a lighter, airier top crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner