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Meat Pie

A homemade meat pie being sliced, revealing its savory filling of meat and seasoning inside a golden, flaky crust.
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  1 hr

Ingredients

  • 1 medium russet potato, peeled and cubed
  • 1 pound 80/20 ground beef
  • ½ pound ground pork
  • ½ cup minced yellow onion
  • 4 cloves garlic, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons tomato paste
  • 1 teaspoon minced fresh thyme, (or ½ teaspoon dried thyme)
  • 1 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon cornstarch
  • ¾ cup beef stock
  • 1 Easy All-Butter Pie Crust Recipe, at room temperature or 1 (15 ounce) package prepared double pie crust
  • 1 large egg, beaten

Method

  1. Preheat the oven to 400°F with a rack in the center position. 
  2. Place the potato in a saucepan with enough water to cover by 1 inch. Bring to a boil over high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain and mash.
  3. Meanwhile, heat a large skillet over medium-high heat. Add the beef, pork, onion, and garlic and cook, breaking the meat up with a wooden spoon, until browned and the onion is softened, 8 to 10 minutes. 
  4. Stir in the mashed potatoes, Worcestershire sauce, salt, tomato paste, thyme, mustard powder, garlic powder, allspice, nutmeg, pepper, cornstarch, and beef stock. Simmer for 5 minutes, then remove from the heat.
  5. On a lightly floured surface, roll out the pie dough into two 14-inch rounds. Gently press one of the dough rounds into a 9-inch pie plate. Trim the edges if needed. Spoon the filling, including any excess liquid, into the pie crust, forming a slight mound in the center. Top with the remaining dough round, crimping the dough together using the tines of a fork or your fingers to seal.
  6. In a small bowl, mix the egg with 1 teaspoon of water. Brush the top of the pie with the egg wash. Using a sharp knife, cut four 2-inch slits into the top of the crust.
  7. Bake until the crust is a deep golden brown and the filling is bubbling, about 35 minutes. If the crust begins to brown too quickly, loosely tent with foil. Let cool for 5 to 10 minutes before serving.