Dinner Recipes

Meat Pie Recipe

By Clara ·
December 16, 2025

Meat pie is a classic comfort food that brings together flaky, buttery pastry with a rich and hearty filling of seasoned ground meat and vegetables. It’s the kind of dish that’s satisfying and warms you up from the inside out. The combination of a crisp crust and a meaty, flavorful inside makes it a real crowd-pleaser.

I love making meat pies because they’re so versatile—you can customize the filling to include your favorite veggies or spices. One tip I always follow is to make sure the filling isn’t too watery, so the crust stays nice and crisp after baking. It’s fun to get creative with different types of meat too, like beef, pork, or even a mix, depending on what you have on hand.

This recipe works great for family dinners or even for sharing with friends at potlucks. I usually serve it with a simple side salad or some steamed veggies to keep things light. There’s something really special about pulling a warm, golden pie from the oven and watching everyone dig in with smiles—it’s comfort on a plate that never gets old.

How Do You Make Sure the Pie Crust Stays Crispy and Flaky?

Keeping the crust crispy can be tricky, especially with a moist filling. Here are my simple tips:

• Let the filling cool before adding it to the pastry shell. This prevents sogginess.
• Use flour to thicken the meat mixture, so it’s not too wet. A thicker filling means a crisper crust.
• Brush a thin layer of beaten egg or milk on the crust edges to help seal it well, preventing leaks.
• Make small slits in the top crust to allow steam to escape during baking, so the crust doesn’t get soggy.
• Bake at a high enough temperature (around 375°F/190°C) until the crust turns golden brown—this helps the pastry set and crisp up nicely.

Following these will help you achieve that perfect crispy outside while keeping the filling delicious and juicy inside.

Equipment You’ll Need

• Large skillet – great for cooking the meat and vegetables evenly in one pan.
• Wooden spoon or spatula – ideal for stirring the filling without scratching your pan.
• 9-inch pie dish – perfectly sized for shaping and baking the meat pie.
• Rolling pin – helps you roll out the pastry evenly for a nice crust.
• Basting brush – for brushing egg wash on the crust to get that shiny, golden finish.

Flavor Variations & Add-Ins

• Add diced potatoes or peas to the filling for extra texture and heartiness.
• Swap ground beef for ground lamb for a richer, slightly gamey flavor that pairs well with rosemary.
• Mix in some grated cheddar or mozzarella cheese before baking for a melty, cheesy twist.
• Stir in a pinch of smoked paprika or chili flakes if you like a bit of heat and smoky depth.

Classic Meat Pie

Ingredients You’ll Need:

For the Filling:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef (or mixed beef and pork)
• 1 cup mushrooms, chopped (optional)
• 1/2 cup carrots, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup fresh spinach or kale, chopped
• 1/2 cup crushed tomatoes or tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 1 tablespoon flour (optional, for thickening)
• 1/4 cup beef broth or water

For the Pastry:

• 1 sheet puff pastry or shortcrust pastry, thawed if frozen (for the base)
• 1 sheet puff pastry or shortcrust pastry (for the top)
• 1 egg, beaten (for egg wash)
• Fresh parsley or rosemary for garnish (optional)

Time Needed:

About 15-20 minutes to prepare the filling and assemble the pie, plus 30-40 minutes to bake. Allow 10 minutes for the pie to rest before serving. Overall, this lovely meat pie will take about 1 hour from start to finish.

Step-by-Step Instructions:

1. Prepare the Filling:

Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until soft. Add the ground meat and cook, breaking it apart, until browned with no pink left. Stir in the chopped mushrooms, carrots, and celery, cooking for another 5 minutes until the vegetables soften. Add the chopped spinach or kale and cook until wilted.

2. Flavor and Thicken the Filling:

Mix in the crushed tomatoes or tomato paste, Worcestershire sauce, dried thyme, rosemary, salt, and black pepper. Stir well to combine all flavors. Sprinkle the flour over the mixture and stir it in. Pour the beef broth or water and cook for 3-5 minutes until the sauce thickens. Remove from heat and let it cool slightly before filling the pie.

3. Assemble and Bake the Pie:

Roll out one sheet of pastry and fit it into a 9-inch pie dish, gently pressing against the sides and bottom. Spoon the cooled meat filling evenly into the pastry shell. Cover with the second sheet of pastry, trim and seal the edges firmly. Make a few small slits on top to let steam escape. Brush the top crust with beaten egg to get a golden brown finish. Bake at 375°F (190°C) for 30-40 minutes until the crust is golden and crisp. Let the pie rest for 10 minutes before slicing. Garnish with fresh herbs if you like, then serve warm and enjoy!

Can I Use Frozen Pastry for This Meat Pie?

Yes, you can! Just make sure to thaw the puff pastry or shortcrust pastry in the fridge overnight before using it. This helps the dough roll out smoothly and bake evenly.

How Can I Make the Filling Less Watery?

To avoid a soggy crust, cook the filling until most of the moisture evaporates and use flour to thicken the sauce. Let the filling cool before filling the pastry to keep the crust crisp.

Can I Prepare the Meat Pie Ahead of Time?

Absolutely! You can make the filling and assemble the pie a few hours ahead, then cover and refrigerate. Bake it fresh when ready, adding a few extra minutes if baking straight from the fridge.

What’s the Best Way to Store Leftovers?

Keep any leftover meat pie covered in the fridge for up to 3 days. Reheat slices gently in the oven or microwave until warmed through, to maintain the flaky crust as much as possible.