Description
This delicious meat pie recipe combines ground beef and pork with warm spices and a flaky pie crust to create a comforting and satisfying main course. Perfect for a cozy dinner, this savory pie features a rich filling enhanced with garlic, onions, Worcestershire sauce, and a blend of herbs and spices. Baked until golden brown, it offers a classic comfort food experience loved in Canadian and American cuisines.
Ingredients
Scale
Meat Filling
- 1 lb ground beef
- 1/2 lb ground pork (optional, or use all beef)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
Pie Crust and Topping
- 1 (14 oz) package refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s ready for baking the pie once the filling and crust are prepared.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3–4 minutes.
- Cook Meat: Add ground beef and pork to the skillet, crumbling them as they cook. Stir in dried thyme, ground allspice, ground cloves, salt, and black pepper. Continue cooking until the meat is browned and cooked through, approximately 7–8 minutes.
- Thicken Filling: Sprinkle all-purpose flour evenly over the meat mixture and stir well to coat. Pour in beef broth and Worcestershire sauce, cooking for another 3–4 minutes while stirring until the filling thickens slightly. Remove from heat and allow to cool slightly.
- Prepare Pie Crust: Roll out one pie crust and fit it into a 9-inch pie plate, making sure it is evenly spread with no air pockets.
- Add Filling: Spoon the cooled meat filling evenly into the prepared pie crust.
- Top and Seal: Place the second pie crust over the filling. Crimp the edges of the crusts together to seal the pie, then cut a few slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg to promote a golden, glossy finish when baked.
- Bake: Bake the pie in the preheated oven for 35–40 minutes, or until the crust is golden brown and crisp.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.
Notes
- For added richness and texture, consider mixing diced cooked potatoes or peas into the meat filling before assembling the pie.
- You can freeze the unbaked meat pie for up to 2 months; simply thaw it in the refrigerator before baking as directed.
