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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Recipe
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
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Patti Parkin says
I was so looking for a meat pie recipe like this.
This pie is absolutely delicious and my family LOVED it.
This will definitely be a keeper.
The only thing different I did was add a cup of beef gravy and only used 1 tsp salt and 1/4 cup
of the breadcrumbs.
Once again......great recipe!!!!!
Sam Hu | Ahead of Thyme says
Thank you so much Patti! So happy you liked the recipe.
Carl Huffman says
I made this meat pie and added some peas and celery to the mix. I had some pre-baked pie shells in the freezer so used them as the bottom crust. Instead of using a top crust of pastry I used a combination of Shredded old cheddar with Bread crumbs and Butter. Wow it was delicious!
Carl H.
Sam Hu | Ahead of Thyme says
Thank you so much Carl! That makes me so happy to hear!
Craig says
I know it's early, but when you can't sleep. One gets up at 4:45. And starts to surf for supper ideas. I have been craving a hamburger meat pie for a while now. And i finally came acroos your deliciousness. So filling is all made is all, the crust is resting in thr refrigerator. And the saide is all prepped. Which will be whipped potatoes. And long green beans. Maybe i haven't decided on the veg yet. Supper is at 6:00pm. I'll let you know what my Fam; thinks of your M.P.😄
Sam Hu | Ahead of Thyme says
Your dinner tonight sounds amazing! Can't wait to hear what you think of the meat pie!
Christine says
Would the cook time work if I make small individual pies instead ? Trying to think of fun ways to get my toddlers to eat haha
Sam Hu | Ahead of Thyme says
Hi Christine, the cook time would be lower with individual pies, but I have not tested it so I cannot say what it would be. You can determine doneness by using a meat thermometer. Once it reaches 160 F, they will be done.
Kathi says
Hello. My family has made meat pie (similar to a Welsh Pasty) since the 1800's. However, we use 2-3 pounds of top round steak cut in 1/2" pieces, 1 large yellow diced and 4 -5 russet potatoes - peeled and also diced in 1/2" pieces, 2-3 tablespoons Worcestershire sauce, salt and pepper, 1 cup water and top and bottom pie crust in a 9 X 13" dish. Takes about 3-4 hours to bake in a 350 degree F oven. The one think I really wanted to say about any meat pie is - let it cool on the counter over night. I can tell you how many times I have put it still a little bit warm into the fridge and the next day, thanks to a chemical change - it was sour as a bottle of lemon juice. However, will have to try yours for when my grand kids come. Thank you for sharing it.
Sam | Ahead of Thyme says
Hi Kathi, thank you so much for sharing your version, sounds delicious! And thank you for the tip. Luckily, ours tasted similar the next day when heated up. We stored it in the refrigerator once the pie cooled down after a few hours.
Connie says
Sam, just a quick note to tell you this meat pie was scrumptously delicious. This last time I didn't have pie crusts, so I used pizza dough and altered the recipe a bit. I added in marinara sauce and made it into a meat pie calzone with some mozzarella. Oh it turned out delicious...give it a try...loved it!!!!!!!!!
I anxiously await your next recipe.
Sam | Ahead of Thyme says
Wow thank you so much Connie!! 🙂 I LOVE the idea of using pizza dough instead. I will have to try that next time, sounds amazing!