This Ground Beef Meat Pie is the kind of comfort food that disappears fast at the dinner table. A flaky, buttery double crust wraps around a hearty filling of seasoned ground beef, potatoes, and carrots, all bound together with panko so every slice holds its shape when you cut into it. It's also known as tourtière here in Canada, a beloved French-Canadian dish that's especially popular around the holidays.
I've made this pie more times than I can count over the years, and the most important thing I've learned is that the cooling time isn't optional. Letting the filling cool completely before it goes into the crust is what keeps this pie from turning into a soggy mess, so don't rush that step even though it takes patience.
If you loved this recipe, try our Skillet Shepherd's Pie or Mini Meat Pies with Soy Sauce next.
Why You'll Love This Recipe
- Hearty, comforting flavor. Seasoned ground beef, potatoes, and carrots make this genuinely satisfying comfort food.
- Make-ahead and freezer-friendly. Both the unbaked and baked pie freeze well, so this is an easy meal to prep in advance.
- A holiday tradition. Known as tourtière in Canada, this pie has deep roots as a beloved French-Canadian holiday dish.
- Clean, sliceable filling. Panko breadcrumbs bind everything together so each slice holds together instead of falling apart.
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Ingredients and Substitutions
To make this hearty Ground Beef Meat Pie, you will need the following ingredients (full quantities in recipe card below):
- pie dough - you will need a 9-inch double crust pie dough for this recipe. Make your own using our easy double crust puff pastry pie dough, or use a good-quality store-bought dough.
- butter - used to cook the filling, adding richness right from the start.
- onions - finely chopped for the aromatic base of the filling. Finely diced celery is a nice addition here too if you want to build out the aromatics further.
- garlic - fresh is best for flavor here.
- parsley - adds freshness to balance the richness of the filling.
- ground beef - the star of the filling. This recipe uses 1 pound ground beef. If you're using a leaner ground beef or a game meat like venison, go easy on the panko, since leaner meat has less fat to keep the filling moist.
- potatoes - peeled and grated so they cook through quickly and blend seamlessly into the filling.
- carrots - peeled and grated for a bit of natural sweetness and color.
- Worcestershire sauce - adds savory depth to the filling.
- dark soy sauce - adds a deeper color and an extra layer of umami. Regular soy sauce works in a pinch, though the filling won't be quite as dark.
- salt and pepper - season to taste.
- Panko breadcrumbs - binds the filling together so it slices cleanly. Use a lighter hand here if you're working with a very lean ground meat.
- egg - beaten for the egg wash, giving the top crust its golden shine.
Equipment
You will need measuring cups and spoons, a large skillet, a rolling pin, and a 9-inch pie dish.
Watch How to Make Ground Beef Meat Pie
Instructions
Prepare the meat filling
- Cook the filling. Heat butter in a large skillet over medium-high heat until it starts to sizzle and shimmer. Add the onions, garlic, parsley, and ground beef. Stir well and cook for 5 to 6 minutes, until the meat browns and is no longer pink.
- Add the vegetables and seasonings. Add the potatoes, carrots, Worcestershire sauce, dark soy sauce, salt, and pepper. Stir well and cook evenly for another 2 to 3 minutes.
- Bind the filling. Stir in the breadcrumbs until fully combined.
- Cool completely. Remove the skillet from the heat and let the filling cool down completely, about 1 hour, up to overnight.
Assemble the pie
- Add the bottom crust. Transfer the first dough disc onto a 9-inch pie pan and gently press down to form the bottom crust.
- Fill the pie. Transfer the cooled meat filling from the skillet into the dough-lined pie pan and spread it evenly across.
- Add the top crust. Carefully place the second dough disc over the filling, making sure it covers the pan entirely.
- Seal and crimp. Press the edges of the top and bottom crusts together and crimp with your fingers to seal.
- Slit. Make 5 to 6 slits on top for ventilation.
- Add the egg wash. Gently brush the egg wash over the top crust and edges. If your oven isn't ready yet, store the assembled pie in the fridge, since the butter in the dough melts quickly at room temperature.
Bake the pie
- Bake in two stages. Bake for 20 minutes at 400°F, until the edges of the crust turn golden brown. Reduce the heat to 350°F and bake for another 40 minutes, until the rest of the top crust is golden brown.
- Cool and serve. Remove the pie from the oven and let it cool at room temperature for at least 1 hour before slicing. Serve warm.
Expert Tip
Let the Filling Cool Completely
Don't rush past this step. A hot filling will melt the butter in your pie dough before it ever hits the oven, leading to a soggy, hard-to-work-with crust. Letting the filling cool completely, up to an hour or even overnight in the fridge, keeps the dough intact and gives you a much flakier finished crust.
Recipe Variations
- Swap the meat. Ground turkey, pork, or a mix of beef and pork all work well in place of straight ground beef.
- Add more vegetables. Peas or finely diced celery both work well stirred in along with the potatoes and carrots.
- Make individual pies. Divide the filling among smaller ramekins or a muffin tin lined with pie dough for individual, single-serving meat pies.
- Add cheese. A handful of shredded cheese, like cheddar, stirred into the filling adds richness and a sharper flavor.
- Make it spicy. Add a pinch of cayenne or a few dashes of hot sauce to the filling for some heat.
- Use a single crust. Skip the top crust and finish with a layer of mashed potatoes instead, similar to a shepherd's pie.
- Add a splash of beef stock. If the filling looks a little dry before it goes into the crust, a tablespoon or two of beef stock stirred in can help loosen it up.
Tips for the Best Ground Beef Meat Pie
- Grate the potatoes and carrots. This helps them cook through quickly and blend evenly into the filling rather than staying in noticeable chunks.
- Go easy on the panko with lean meat. Leaner ground beef or game meats have less natural fat, so too much panko can dry out the filling.
- Seal the edges well. Use a fork to crimp and press the edges together for a tight seal that keeps the filling from leaking out during baking.
- Don't skip the slits. Ventilation holes in the top crust let steam escape so the crust doesn't get soggy or puff up unevenly.
- Let it rest after baking. The full hour of cooling time helps the filling set so your slices hold together instead of falling apart.
Storage
How to Store
This meat pie will last for 3 to 5 days in the refrigerator, covered with foil or plastic wrap.
How to Reheat
Reheat individual slices or the whole pie in a 350°F oven for about 20 minutes, until warmed through. If reheating from frozen, thaw in the refrigerator overnight first.
How to Freeze
To freeze an unbaked pie, assemble it in a disposable pie tin for easier storage, then wrap tightly in 3 layers of plastic wrap and place inside a sealed freezer bag. Store for up to 2 months. Bake directly from frozen, adding an extra 5 minutes to the first baking step (25 minutes at 400°F instead of 20).
To freeze a baked pie, wrap the whole pie or individual slices tightly in aluminum foil or plastic wrap, or place in a heavy-duty freezer bag. Freeze for up to 3 months. To reheat, thaw and warm at 350°F for 20 minutes.
How to Serve
This meat pie is hearty enough to be a full meal on its own, but a simple side rounds out the plate nicely, especially around the holidays.
These are my favorite sides to serve with it:
Thanksgiving Side Dishes
If serving this as part of your Thanksgiving feast, explore our collection of classic and creative sides. From creamy mashed potatoes and roasted vegetables to savory stuffing, vibrant salads, and flavorful casseroles, these recipes perfectly complement any main course.
FAQ
A meat pie is a flaky pie stuffed with minced meat, typically along with savory vegetables like potatoes and carrots and flavorful seasonings. It's also known as tourtière here in Canada, where it's a popular French-Canadian dish, especially around the holidays.
A hot filling will melt the butter in the pie dough before it even reaches the oven, which leads to a soggy crust that's hard to work with. Cooling the filling completely, for at least an hour or up to overnight, keeps the dough intact for a flakier finished crust.
Yes, if you'd prefer a single-crust version, try our Skillet Shepherd's Pie instead, which uses a mashed potato topping in place of a top pie crust.
This usually happens when too much panko is used with a very lean ground meat. Leaner meats and game meats like venison have less natural fat, so go easy on the breadcrumbs in those cases to avoid drying out the filling.
Yes, for a baked pie, wrap tightly and freeze for up to 3 months, then thaw and reheat at 350°F.
Yes, assemble the pie in a disposable pie tin, wrap tightly in 3 layers of plastic wrap, and freeze in a sealed bag for up to 2 months. Bake directly from frozen, adding about 5 extra minutes to the first baking step.
No, this pie contains meat and should not be left out at room temperature for more than about 2 hours. Refrigerate leftovers promptly in an airtight container or wrapped tightly in foil or plastic wrap.
Yes, an air fryer works well for reheating individual slices. Air fry at 350°F for about 8 to 10 minutes, checking partway through, until the crust is crisp again and the filling is warmed through. This is actually a great way to bring back some of that crispness in the crust that a microwave can't replicate.
More Ground Beef Recipes
Looking for other recipes like this? Try these:
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Ground Beef Meat Pie
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Ground Beef Meat Pie features a flaky double crust filled with seasoned ground beef, potatoes, and carrots, the ultimate comfort food.
Ingredients
- â…“ cup butter
- 1 cup onions, finely chopped
- 2 tablespoons garlic, minced
- 1 tablespoon parsley, finely chopped
- 1 pound ground beef
- 2 medium potatoes, peeled and grated
- 2 carrots, peeled and grated
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ cup Panko breadcrumbs
- one 9-inch double crust pie dough
- 1 egg, beaten (for egg wash)
Instructions
Prepare the meat filling:
- Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.
- Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.
- Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.
Assemble and bake the pie:
- Preheat the oven to 400°F.
- Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.
- Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.
- Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
- Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.
- Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.
Notes
Storage: Refrigerate for up to 3 to 5 days, or freeze (baked or unbaked) for up to 2 to 3 months. Reheat at 350°F for about 20 minutes.
- Prep Time: 20 minutes
- Cooling Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Category: Beef
- Method: Baked
- Cuisine: Canadian
Tammy says
Soooo good, and the recipe is quick and easy to put together,
but . . .
The timing is very far off. The recipe estimates an hour and a half. However, that timing doesn't take into account the 1 hour to overnight cooling time before cooking OR the 1 hour resting time after cooking.
Gail Stetson says
This pie is awesome! If you have ever tried to make any kind of meat pie and it was too runny or tried to make a beef pie with canned stew, look no further-- your fail days are over.
I made this pie exactly as described with the exception that I used low sodium soy sauce because that is what I had. It was dense without feeling heavy, not at all salty, delicious and filling.I have made it several times now and it is a family favorite. The only thing I would caution you is to go easy on the panko if you are using a 90/10 beef or game meat like ground venison because that will make it dry. Easy peasy and just so delicious.
Cathylynn says
Have been trying different meat pies. This is our favorite. It’s a bit salty for me so I cut back on that. My husband just adds salt to his as he eats. Planning on making it for company soon. Thanks so much for the recipe will be trying others. The leftovers are great even cold (:
Yvonne says
Very good! Added my own variations...doubled the onions bc myself, as well as friends that'll try it, love onions..left out the soy, added bells seasoning...Didn't have carrots, made with fresh spinach. . Came out so much better than I anticipated mosrly bc I didn't follow waiting times lol worked out great