Meat Pie Recipe

Meat pie is a classic comfort food, packed with tender, flavorful meat tucked inside a golden, flaky crust. The filling usually includes ground or chopped meat mixed with onions, herbs,…

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

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Meat pie is a classic comfort food, packed with tender, flavorful meat tucked inside a golden, flaky crust. The filling usually includes ground or chopped meat mixed with onions, herbs, and a rich gravy—all baked to perfection. It’s a hearty dish that feels warm and satisfying with every bite.

I love making meat pies because they bring back memories of cozy family dinners. There’s something so nice about the smell of the pie baking in the oven—it fills the whole kitchen and makes everyone eager to sit down and eat. I find it’s best to use a mix of spices and a little bit of broth in the filling to keep the meat juicy and full of flavor.

One of my favorite ways to enjoy meat pie is simply with a side of mashed potatoes or a fresh green salad. It’s a great meal for any day of the week and perfect to prepare ahead for busy nights. Plus, leftovers taste just as good the next day, which is always a bonus in my book!

Key Ingredients & Substitutions

Ground Beef: This is the heart of the pie, giving it that rich meaty flavor. If you want a leaner option, ground turkey or chicken work well too. For a deeper flavor, try mixing beef with a bit of ground pork.

Vegetables: Onion, carrot, celery, and peas add texture and sweetness. Don’t skip the onion as it builds flavor. Frozen peas are handy, but fresh or canned can be used. If you don’t have celery, just add a little more carrot or onion.

Beef Broth & Worcestershire Sauce: These add tasty moisture and umami to the filling. If you don’t have Worcestershire, a splash of soy sauce or a bit of balsamic vinegar can brighten the mixture.

Flour: This thickens the filling to keep it from being runny. You can substitute with cornstarch mixed with water for a gluten-free version.

Puff Pastry: It makes the crust light and flaky. If unavailable, shortcrust pastry is a sturdier option but less flaky. Both work nicely to hold the filling.

How Do You Make the Filling Just Right Without It Being Too Wet or Dry?

Getting the filling texture right is key for a good meat pie. Here’s how I do it:

• Cook the veggies first: Softening onion, carrot, celery, and garlic helps release their flavors and moisture.
• Brown the meat: Cook the ground meat well, breaking it up so it’s crumbly and even.
• Use flour to thicken: Stirring in the flour lets it soak up juices and prevents a soggy filling.
• Add broth gradually: Use just enough to create a saucy but thick consistency. You want moisture, not soup.
• Simmer to combine: Let the mixture thicken on low heat before filling the pie shell.
• Let filling cool slightly before adding to pastry: This helps keep the puff pastry crisp when baking.

Following these steps helps the filling stay juicy but not runny, so your pie is perfectly balanced every time!

Equipment You’ll Need

• Large skillet – perfect for cooking the meat and vegetables evenly in one pan.
• Pie dish or ovenproof dish – holds the pie shape and bakes the crust nicely.
• Rolling pin – helps you roll out the puff pastry evenly for a perfect crust.
• Basting brush – lets you brush the egg wash smoothly for a golden, shiny top.
• Sharp knife – handy for trimming pastry edges and cutting vents on top.

Flavor Variations & Add-Ins

• Swap ground beef with lamb for a richer, slightly gamey flavor that pairs well with rosemary.
• Add sautéed mushrooms to the filling for extra earthiness and moisture.
• Mix in grated cheddar or mozzarella cheese before sealing the pie for a melty, creamy touch.
• Include diced cooked bacon or pancetta for a smoky, salty boost.

Classic Meat Pie Recipe

Ingredients You’ll Need:

• 2 sheets puff pastry (enough for top and bottom crust)
• 1 lb (450g) ground beef or minced meat
• 1 small onion, finely diced
• 1 carrot, peeled and diced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1/4 cup celery, diced (optional)
• 1/4 cup beef broth or stock
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil or butter
• 1 tsp dried thyme (or fresh sprigs for garnish)
• Salt and black pepper to taste
• 1 egg, beaten (for egg wash)

How Much Time Will You Need?

This meat pie recipe takes about 15 minutes to prepare and around 30 minutes to bake. Add a few extra minutes for cooling before serving, so plan for about 50 minutes total from start to finish.

Step-by-Step Instructions:

1. Prepare the Filling:

Heat the oil or butter in a large skillet on medium heat. Add diced onions, carrots, celery, and garlic. Cook until soft, about 5 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked.

2. Thicken the Filling:

Stir in the flour and cook for 1 minute to eliminate the raw taste. Then add tomato paste, Worcestershire sauce, and beef broth. Stir everything together and let simmer until the mixture thickens slightly.

3. Add Final Ingredients and Cool:

Mix in the frozen peas, salt, pepper, and thyme. Cook for another 2 to 3 minutes until veggies are tender and flavors combine. Remove from heat and let the filling cool slightly.

4. Assemble the Pie:

Roll out one sheet of puff pastry into a pie dish, trimming if needed. Pour the meat filling into the pastry base and spread evenly. Cover with the second puff pastry sheet. Trim excess pastry and pinch edges to seal.

5. Bake the Pie:

Cut a small slit on the top crust to let steam escape during baking. Brush the whole top with beaten egg for a beautiful golden glaze. Bake in the preheated oven at 400°F (200°C) for 25-30 minutes, or until the crust is puffed and golden brown.

6. Rest and Serve:

Let the pie cool for 5 to 10 minutes before slicing. Garnish with fresh thyme sprigs if you like. Serve warm, and enjoy your delicious homemade meat pie!

Can I Use Frozen Vegetables in the Meat Pie?

Yes, frozen peas and other vegetables work well. Just add them towards the end of cooking to avoid overcooking and becoming mushy.

How Do 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) until warmed through to keep the crust crisp.

Can I Make This Recipe Ahead of Time?

Absolutely! Prepare the filling and assemble the pie, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What’s a Good Substitute for Puff Pastry?

If you don’t have puff pastry, shortcrust pastry or pie crust dough can be used. The texture will be less flaky but still delicious and sturdy enough to hold the filling.