This minced beef and vegetable pie is a hearty, all-in-one meal featuring a rich, savory filling of ground beef, carrots, peas, and onions in a thick gravy, all tucked under a golden, flaky pastry crust. It’s a classic comfort food that works for weeknight dinners or weekend gatherings, and it’s easily adaptable to what you have on hand. The combination of tender meat, soft vegetables, and crisp pastry makes every bite satisfying.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 lb (450 g) lean ground beef (90% lean)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 1 cup (150 g) frozen peas
- 1 cup (240 ml) beef broth (low sodium)
- 2 tablespoons (30 g) tomato paste
- 1 tablespoon (8 g) all-purpose flour
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (2 g) dried thyme
- Salt and freshly ground black pepper, to taste
- 1 large egg, beaten (for egg wash)
- 1 sheet (about 9 inches / 23 cm) refrigerated pie crust (or homemade shortcrust pastry for a 9-inch pie)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until browned all over, about 5-7 minutes. Drain off any excess fat if necessary.
- Stir in the diced carrots and cook for 3-4 minutes, allowing them to start softening.
- Sprinkle the flour over the meat mixture and stir to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
- Add the tomato paste, beef broth, Worcestershire sauce, and dried thyme. Stir well, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the skillet from the heat and stir in the frozen peas. Season generously with salt and pepper. Taste and adjust seasoning as needed. Let the filling cool for at least 10-15 minutes before assembling the pie (this helps prevent the crust from getting soggy).
- While the filling cools, roll out your pie crust on a lightly floured surface to fit your pie dish. If using a 9-inch pie plate, you can use one crust for the bottom and another for the top, or simply use a single crust as a top only (see notes). For a top-only crust, transfer the filling to a 9-inch pie dish or a deep-dish pie plate.
- If making a double-crust pie, line the pie dish with the bottom crust, add the cooled filling, and then place the top crust over it. Trim the excess dough, crimp the edges to seal, and cut a few slits in the top to allow steam to escape. If using a single top crust, simply place it over the filling and crimp the edges to the dish.
- Brush the top crust with the beaten egg wash to give it a golden shine.
- Place the pie on a baking sheet to catch any drips. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling hot. If the edges start to brown too quickly, cover them with foil or a pie shield.
- Let the pie rest for 10 minutes before slicing. This allows the filling to set and makes serving easier. Serve warm.
Tips
- Don’t skip cooling the filling: Adding hot filling to the pastry can melt the fat in the crust and make it soggy. Letting it cool for at least 10-15 minutes makes a big difference.
- Use a pie shield or foil: If the crust edges brown too quickly in the oven, loosely cover them with aluminum foil or a silicone pie shield to prevent burning while the center finishes baking.
- Substitute vegetables: Feel free to swap in other vegetables like diced potatoes (parboiled first), corn, green beans, or mushrooms. Just ensure they are cooked or small enough to soften during baking.
- Make it ahead: You can assemble the entire pie (unbaked) and refrigerate it for up to 24 hours. When ready to bake, add 10-15 minutes to the baking time since you’re starting from cold.
Serving Suggestions
This pie is a meal in itself, but it pairs wonderfully with a simple green salad dressed with vinaigrette, or with steamed green beans or broccoli. For a more substantial meal, serve it with mashed potatoes or crusty bread to soak up any extra gravy. A dollop of tomato chutney or pickled onions on the side adds a nice tangy contrast.
Variations
- Cheesy Beef Pie: Sprinkle 1 cup (115 g) of shredded cheddar or grated Parmesan cheese over the filling before adding the top crust.
- Herb and Mushroom: Add 8 oz (225 g) sliced mushrooms along with the onions, and use fresh rosemary or sage instead of thyme for an earthier flavor.
- Shepherd’s Pie Style: Instead of pastry, top the filling with creamy mashed potatoes and bake at 375°F (190°C) for 25-30 minutes until the top is golden and the filling bubbles.
- Spicy Kick: Add 1-2 teaspoons of smoked paprika or a pinch of chili flakes to the meat mixture for a subtle heat.
Storage and Reheating
Refrigerate any leftover pie within 2 hours of baking. It will keep for up to 3-4 days in the refrigerator. To reheat, place a slice on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also microwave individual slices on high for 1-2 minutes, but the crust will be less crisp. For longer storage, wrap the whole pie (or individual slices) tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey, chicken, or pork work well in this recipe. Keep in mind that leaner meats like turkey may need a little extra oil or butter to prevent dryness. Cook all ground meats to a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines.
Can I make this pie gluten-free? Absolutely. Use a gluten-free all-purpose flour blend for the roux, and ensure your beef broth and Worcestershire sauce are gluten-free. For the crust, use a gluten-free pie crust mix or make a crust from gluten-free flour.
Why is my pie crust soggy? A soggy bottom crust usually happens when the filling is too wet or when it’s added hot. Make sure your filling is thick (not watery) and let it cool before assembling. You can also blind-bake the bottom crust for 10 minutes before adding the filling to help it stay crisp.
Can I use puff pastry instead of pie crust? Yes, puff pastry makes a lovely, flaky top. Use a sheet of thawed puff pastry, cut to fit, and bake as directed. Note that puff pastry may need slightly less time, so check at 30 minutes.
How do I know when the pie is fully cooked? The crust should be golden brown and the filling should be visibly bubbling through the steam vents. If you insert an instant-read thermometer into the center of the filling through a vent, it should read at least 165°F (74°C) for food safety.
Can I make this pie in a casserole dish instead of a pie plate? Yes, any oven-safe dish will work. Just adjust the amount of pastry to cover the top. A 9×13-inch dish may need a larger sheet of pastry, or you can cut the recipe in half for a smaller dish.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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