Description
A hearty and comforting British meat pie with a savory filling of ground beef, carrots, and onions, wrapped in a flaky, golden crust.
Ingredients
1 pound (450g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 small carrot, diced
2 tablespoons all-purpose flour
½ cup (120ml) beef broth
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
2 (9-inch) unbaked pie crusts (homemade or store-bought)
1 egg (for egg wash)
Instructions
- Preheat oven to 425°F (220°C). Place one pie crust into a 9-inch pie plate, letting it slightly overhang the edges.
- In a skillet over medium heat, brown the ground beef. Add chopped onion, garlic, and diced carrots. Cook until vegetables are softened, about 5 minutes.
- Stir in flour and cook for another minute, then add beef broth, Worcestershire sauce, salt, pepper, and thyme. Simmer for 5 minutes until thickened, then let cool slightly.
- Pour beef filling into prepared pie crust. Place the second pie crust on top. Trim excess crust and crimp the edges to seal. Cut slits in top crust to allow steam to escape. Brush with beaten egg.
- Bake for 30–35 minutes until the crust is golden brown and the filling is bubbling. Cover edges with foil if they brown too quickly.
- Let pie rest for 10 minutes before slicing. Serve warm.
Notes
For a heartier crust, use whole wheat or spelt flour.
Substitute ground turkey for leaner meat or add cheese to the filling for extra flavor.
Leftover pie can be stored in an airtight container for up to 3 days and reheated at 350°F (175°C) for 15–20 minutes.
Can add peas, corn, or mushrooms for additional texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
