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Traditional Ground Beef Meat Pie with Flaky Crust

Close-up of a thick slice of meat pie showing rich, saucy ground meat filling and golden, flaky pastry crust.
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Create a comforting, classic ground beef meat pie featuring a rich, savory filling encased in a perfectly flaky homemade pastry. This recipe delivers hearty flavor for a satisfying family meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups beef broth
  • 1/2 cup whole milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 box (14.1 ounces) refrigerated pie crusts (or homemade equivalent)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
  2. Add the chopped onion, carrots, and celery to the skillet. Cook until the vegetables soften, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the meat and vegetable mixture. Stir well and cook for 1 minute.
  4. Gradually whisk in the beef broth and milk until the mixture thickens into a gravy. Stir in the Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally. Remove from heat and let the filling cool slightly.
  5. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9-inch pie dish.
  6. Unroll one pie crust and carefully place it into the bottom of the prepared pie dish. Trim the edges if necessary.
  7. Pour the cooled meat filling evenly into the crust.
  8. Unroll the second pie crust and place it 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.
  9. Brush the top crust lightly with the beaten egg wash for a golden finish.
  10. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
  11. Let the meat pie cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

  • For an extra flaky crust, chill your pie dough for 15 minutes before rolling it out.
  • If you prefer a richer flavor, substitute half the beef broth with a dark beer for a steak and ale pie influence.
  • You can make this recipe ahead; assemble the pie completely, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking from cold.

Nutrition

Find it online: https://www.unfoldrecipes.com/traditional-ground-beef-meat-pie/