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
Gail Stetson says
The ground beef pie is beautiful and delicious. Used low salt soy and followed the recipe exactly. The flavor was perfect. I made it about a month ago and am making it again tonight. Thank you, thank you!
Dorothy says
Hi, I enjoyed this very much but made some changes in advance in keeping with my tastes and reading others comments. I added a teaspoon of Italian seasoning, a teaspoon of thyme leaves, a tablespoon of tomato paste and a third cup of water 10 minutes before I put it in the oven.
Delicious.
Kim H says
Thanks for the recipe. I liked the pie but we found it far too salty. I will make it again but with half the salt, maybe less, or skip the soy sauce.
Dorothy says
Hi, I enjoyed this very much but made some changes in advance in keeping with my tastes and reading others comments. I added a teaspoon of Italian seasoning, a teaspoon of thyme leaves, a tablespoon of tomato paste and a third cup of water 10 minutes before I put it in the oven.
Delicious.
Beth says
This was fantastic! I will absolutely make it again with only minor changes- less salt, it was a tad salty for us, and maybe add some fresh herbs.
Jonathan G. says
My wife is a vegetarian so I made it with impossible burger. Turned out excellent . No leftovers! Thanks.
Sam Hu | Ahead of Thyme says
That is great to hear! So glad you liked the recipe!
Nancy Myers says
Loved this recipe. The only thing I would change is to cut down on the Worcester and soy sauce. Otherwise, it is going in my book of fav recipes. Going to try the Swedish Meatballs next. Thank you for sharing
Sam Hu | Ahead of Thyme says
Thank you so much! So happy you liked the recipe!