You’re going to want to make this hearty homemade meat pie recipe your signature recipe. For hundreds of years, people have been enjoying savory meat pies, and we just love them. Meat pie is so cozy, so homey and so filling, it’s the kind of recipe that goes right into the family recipe book (somewhere near the recipe for Steak Pie, right next to the Chicken Pot Pie) and that your grandkids will remember you for. Loaded with beef and pork, folded into mashed potatoes, and seasoned very generously with bold, savory flavors like Worcestershire sauce, garlic and mustard powder, every bite of this meat pie delivers so much satisfaction!
Main Ingredients
- Meat: Two types of meat make this meat pie double delicious! We use a combo of 80/20 ground beef and rich ground pork.
- Potatoes: Well, one potato. OR you can use leftover Mashed Potatoes if you have them.
- Pantry seasonings: Big bold flavors are what we went for in our meat pie, because strong seasonings balance out the richness of the meat. Umami from tomato paste, beefy Worcestershire sauce, thyme, mustard powder (Colman’s is the most common brand) garlic powder, allspice, nutmeg, salt and pepper.
- Cornstarch: This is key to making all the liquid in the meat pie filling cohere into a gravy of sorts, and not seep into the crust (no soggy bottoms here!).
- Pie Crust: You can make your own pie crust (our Easy All-Butter Pie Crust rocks) or packaged double pie crust is fine. Just remember you’ll need one for the bottom crust and one for the top of the pie.
How To Make
- Make the pie crust, or defrost your store-bought one. There’s nothing fancy about a meat pie crust — it’s the same crust you’d use to make a sweet pie!
- Mash the potato (or grab your leftovers!).
- Sauté the meat with the onion and garlic.
- Make the savory pie filling: Combine the sautéed meats with the potato, seasonings, cornstarch, and stock.
- Line a pie plate. Trim the edges if needed.
- Fill the crust with the meat filling.
- Top the pie with the other round of pie crust, and press all around the edges with the tines of a fork to seal the two crusts together.
- Make slits in the top of the pie crust to let steam escape as it bakes. This will keep the filling from being too watery and help it bake up just right.
- Bake for about 35 minutes.
- Let the pie rest for a few minutes before you cut into it and then dig in!
How To Freeze & Reheat
It’s hard to think of a better thing to have in the freezer for a night when everyone is hungry and no one wants to cook than this seriously loaded meat pie! And luckily, it freezes well! To freeze it, just make it all the way through — making sure to bake it in a container that can go from freezer to and then cool it to room temperature. Wrap the whole pie tightly in plastic wrap and freeze for up to two months. When you’re ready to eat it, defrost the meat pie it in the fridge, then cover it with foil and place it in a 300 °F oven until it is warmed through.
What To Serve With Meat Pie
- A big green salad like our Simple Green Salad, Caesar Salad, or even our Kale Salad.
- Any simple veggie sides would be welcome, too. Try our Roasted Broccoli, Roasted Beets, or Roasted Asparagus.
More Meat Pie Recipes
On To The Next One
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