This minced meat beef pie is a classic comfort food that combines a rich, savory filling of seasoned ground beef and vegetables with a golden, flaky pastry crust. It’s a versatile and satisfying dish that works perfectly for a family dinner, a cozy weekend meal, or even a special occasion. The recipe is straightforward, uses simple ingredients, and delivers a deeply flavorful pie that everyone will love.
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) ground beef (80/20)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 1 cup (150 g) frozen peas
- 2 tablespoons (16 g) all-purpose flour
- 1 cup (240 ml) beef broth
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 large egg, beaten (for egg wash)
- 1 package (14.1 oz / 400 g) refrigerated pie crusts (2 crusts)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink. This should take about 8-10 minutes. Drain off any excess fat if necessary.
- Stir in the diced carrots and frozen peas. Cook for 2-3 minutes, allowing the vegetables to begin to soften.
- Sprinkle the flour over the meat mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste.
- Pour in the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for 5-7 minutes, until the sauce has thickened slightly. Season generously with salt and pepper. Remove from heat and let the filling cool for about 10 minutes.
- While the filling cools, roll out one pie crust and fit it into a 9-inch (23 cm) pie dish. Trim the edges, leaving a slight overhang.
- Pour the cooled beef filling into the pie crust, spreading it evenly.
- Roll out the second pie crust and place it over the filling. Trim the excess dough, then crimp the edges with a fork or your fingers to seal. Cut a few small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden, shiny finish.
- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. 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 and serving. This allows the filling to set slightly.
Tips
- Substitutions: You can use ground turkey or chicken instead of beef, but note that the flavor will be milder and you may need to add a little extra oil. For a vegetarian version, substitute with a meatless crumble and use vegetable broth.
- Make it ahead: You can prepare the filling a day in advance and store it in the refrigerator. Assemble the pie when you’re ready to bake, adding a few extra minutes to the baking time if the filling is cold.
- Don’t skip cooling: Letting the filling cool slightly before adding the top crust prevents the bottom crust from becoming soggy and helps the pastry stay flaky.
- Common mistake: Overfilling the pie can cause the filling to bubble over and make a mess. Make sure your pie dish is deep enough and don’t mound the filling too high.
Serving Suggestions
Serve this hearty beef pie with a side of creamy mashed potatoes, roasted vegetables, or a simple green salad. It also pairs wonderfully with a dollop of tangy HP sauce or a spoonful of gravy. For a complete meal, add some crusty bread to soak up any extra sauce.
Variations
- Cheesy Beef Pie: Sprinkle 1 cup (100 g) of shredded cheddar cheese over the filling before adding the top crust for a gooey, cheesy layer.
- Mushroom and Beef Pie: Sauté 8 oz (225 g) of sliced mushrooms with the onions for an earthy, umami flavor.
- Herb and Guinness Pie: Replace half of the beef broth with Guinness stout for a deep, malty richness. Add a sprig of fresh rosemary during the simmering step.
- Individual Pies: Use ramekins or small pie dishes to make single-serving pies. Adjust the baking time to 20-25 minutes.
Storage and Reheating
Store leftover beef pie in an airtight container in the refrigerator for up to 4 days. 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, but the crust will be less crispy. The pie can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground pork, lamb, or a mixture of beef and pork work well. Adjust the seasoning to complement the meat you choose.
Can I make this pie gluten-free? Absolutely. Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure your beef broth and Worcestershire sauce are gluten-free.
Why is my pie crust soggy? Soggy crust often results from adding a hot filling or not cooking the filling long enough to thicken. Be sure to cool the filling slightly and simmer until the sauce has reduced and thickened.
Can I prepare this pie in advance and bake it later? Yes, you can assemble the entire pie (without the egg wash) and refrigerate it for up to 24 hours. When ready to bake, brush with egg wash and add 10-15 minutes to the baking time.
How do I know when the beef filling is fully cooked? The ground beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. This is a USDA FSIS guideline for ground meat.
What can I use instead of a top crust? You can use puff pastry, mashed potatoes (for a shepherd’s pie-style topping), or even a lattice of pastry strips for a different look.
Related
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- Japanese Egg Salad Sandwich (7-Eleven Style)
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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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