This ground beef meat pie with a flaky puff pastry double crust pie is filled with delicious hearty ground beef (minced beef) cooked with vegetables and seasonings. It is the ultimate comfort food to make this season. Plus, this easy to prepare meal can be made ahead and is freezer friendly.
What is a Meat Pie?
A meat pie is just what it sounds like -- a flaky pie stuffed with minced meat. It is typically also filled other savoury ingredients including vegetables such as potatoes and carrots and flavoured with delicious seasonings. It is also known as a tourtiere here in Canada and is a popular French-Canadian dish during the holidays, particularly for Christmas.
For a minced meat pie without a pie crust, try easy Skillet Shepherd's Pie made with a mashed potato topping.
Ingredients
To make this delicious 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. You can make your own (see my easy double crust puff pastry pie dough) or use store-bought.
- ground beef - 1 lb. of ground beef (also known as minced beef).
- butter
- onions
- garlic
- parsley
- potatoes
- carrots
- Worcestershire sauce
- dark soy sauce - adds a darker colour.
- salt and pepper
- Panko breadcrumbs
- egg - for egg wash.
You will also need measuring cups and spoons, a skillet, a rolling pin for rolling out the pie dough, and a 9-inch pie dish.
How to Make the Best Ground Beef Meat Pie
First, 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.
Next, assemble the pie. 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 them 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).
Lastly, bake the pie in a preheated 400F oven 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.
Tips for Storing Pie
- How to store: This meat pie will last for 3-5 days in the refrigerator, covered with foil or plastic cling wrap.
- How to freeze unbaked meat pie: You can freeze the entire unbaked pie to make things easier when you actually want to bake and serve this pie. I would recommend to initially prepare the pie in a disposable pie tin, for easier storage. Then, tightly wrap the unbaked pie in 3 layers of plastic wrap and then place inside a sealed freezer bag and store for up to 2 months. Bake directly from frozen but add an extra 5 minutes in the first baking step (so bake for 25 minutes at 400 F).
- How to freeze baked meat pie: You can freeze baked pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. You can also place inside a heavy-duty freezer bag for storing. To reheat, thaw and then reheat at 350 F for 20 minutes.
More Beef Recipes
- Skillet Shepherd's Pie
- Mini Meat Pies with Soy Sauce
- Sticky Honey Garlic Meatballs
- Slow Cooker Beef Chili
- One Pot Coconut Beef Curry Stew
- The Best Ribeye Steak
- Classic Juicy Hamburgers
- Swedish Meatballs
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Ground Beef Meat Pie
- Total Time: 1 hour 30 minutes
- Yield: 1 (9-inch) pie
Description
Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food.
Ingredients
- ⅓ cup butter
- 1 cup onions, finely chopped
- 2 tablespoons garlic, minced
- 1 tablespoon parsley, finely chopped
- 1 lb. 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
- 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
Equipment used: measuring cups and spoons, skillet, rolling pin, and 9-inch pie dish.
How to store: This meat pie will last for up to 3 days in the refrigerator, covered with foil or plastic cling wrap.
How to freeze unbaked meat pie: You can freeze the entire unbaked pie to make things easier when you actually want to bake and serve this pie. I would recommend to initially prepare the pie in a disposable pie tin, for easier storage. Then, tightly wrap the unbaked pie in 3 layers of plastic wrap and then place inside a sealed freezer bag and store for up to 2 months. Bake directly from frozen but add an extra 5 minutes in the first baking step (so bake for 25 minutes at 400 F).
How to freeze baked meat pie: You can freeze baked pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. You can also place inside a heavy-duty freezer bag for storing. To reheat, thaw and then reheat at 350 F for 20 minutes.
- Prep Time: 20 minutes (+1 hour cooling time)
- Cook Time: 1 hour 10 minutes
- Category: Beef
- Method: Bake
- 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