old fashioned meat pie recipe

Written BySheba G Updated On
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The Best old fashioned meat pie recipe

I’ve been making old fashioned meat pies for my family for years, and it’s always a hit. The dish originated in the UK, where it was a staple in many households.

The first recorded recipe dates back to the 1700s, and it’s been a favorite ever since. The key to making a great meat pie is in the technique – you want to use a flaky crust that’s easy to work with, and fill it with a hearty mixture of ground meat and vegetables.

I like to use beef or lamb for the filling, but you can also use a combination of both. The result is a rich, savory flavor that’s perfect for a cold winter’s night.

My kids love helping me make the pie crust from scratch, and they’re always excited to see the finished product come out of the oven. Whether we’re serving it at home or taking it to a family gathering, meat pie is always a crowd-pleaser.

It’s also surprisingly easy to make ahead of time – just assemble the filling and top with the crust, then refrigerate or freeze until you’re ready to bake it. This recipe makes two large pies or four smaller ones, so it’s perfect for a big family dinner or potluck.

I’ve even used it as a main course at holiday gatherings, served with some roasted vegetables on the side. Overall, I think this recipe is a classic for good reason – it’s comforting, flavorful, and easy to make.

Old Fashioned Meat Pie

4.5 from 1191 votes

A hearty and comforting meat pie with a flaky pastry crust and a rich, savory filling. This classic recipe features ground beef and pork simmered with vegetables in a thick gravy.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pastry

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water

For the Filling

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 pound ground beef
1/2 pound ground pork
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup frozen peas and carrots, thawed

👨‍🍳Directions

1Prepare the pastry by whisking together 2 1/2 cups flour and 1 teaspoon salt in a large bowl.
2Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Add ice water one tablespoon at a time, tossing with a fork until the dough just holds together when pressed.
4Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5While the dough chills, make the filling by heating 1 tablespoon olive oil in a large skillet over medium heat.
6Add the chopped onion and cook until softened, about 5 minutes, then stir in the minced garlic and cook for 1 minute until fragrant.
7Add the ground beef and pork to the skillet, breaking it up with a spoon, and cook over medium-high heat until browned, about 8 minutes.
8Season with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried thyme, and 1/2 teaspoon dried sage.
9Sprinkle 2 tablespoons flour over the meat and stir to coat, cooking for 1 minute.
10Pour in 1 cup beef broth and bring to a simmer, stirring constantly, until the gravy thickens, about 3 to 4 minutes.
11Remove from heat and stir in the thawed peas and carrots.
12Preheat the oven to 400 degrees F.
13On a lightly floured surface, roll out one disc of dough to a 12-inch circle and fit it into a 9-inch pie dish.
14Pour the meat filling into the crust and spread evenly.
15Roll out the second disc of dough to a 12-inch circle and place it over the filling.
16Trim the excess dough, crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
17Bake the pie for 40 to 45 minutes, until the crust is golden brown and the filling is bubbling through the slits.
18Let the pie cool on a wire rack for at least 15 minutes before slicing and serving.

🔧Equipment

Large skillet
Mixing bowls
Rolling pin
9-inch pie dish
Pastry brush
Fork

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 22g

📝Notes

For a richer flavor, let the filling cool completely before assembling the pie. You can substitute the ground pork with additional beef if preferred.

Watch Video Of How Old Fashioned Meat Pie Works

This old fashioned meat pie recipe has been a staple in our household for years, and I highly recommend giving it a try.

It’s easy to make ahead of time and can be served at any occasion – whether you’re hosting a big family dinner or just need something comforting on a weeknight.

You can store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.

❓ Frequently Asked Questions About Old Fashioned Meat Pie

Q1: What type of meat should I use in my meat pie?

I like to use beef or lamb for the filling, but you can also use a combination of both. Ground turkey or pork would also work well in this recipe.

Q2: Can I make this recipe ahead of time?

Yes, you can assemble the filling and top with the crust up to 24 hours in advance. Just refrigerate or freeze until you’re ready to bake it.

Q3: How do I get the crust flaky?

The key is using cold ingredients and not overworking the dough. Make sure your butter and water are chilled before mixing them together.

Q4: Can I substitute any of the vegetables in this recipe?

You can customize this recipe to your taste by using different vegetables such as carrots, peas, or diced onions.

Q5: Is this recipe suitable for vegetarians?

No, this recipe contains ground meat and is not suitable for vegetarians.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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