ground beef pie recipe

Written BySheba G Updated On
ground beef pie recipe
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The Best ground beef pie recipe

I’ve been making this ground beef pie recipe for years, and it’s always a hit with my family. The combination of tender ground beef, flaky crust, and rich gravy is a perfect comfort food that never fails to satisfy.

I think what I love most about this recipe is how easy it is to make – just brown the beef, add some vegetables and spices, and let the filling simmer while you roll out the dough. The result is a delicious, homey meal that’s perfect for weeknights or special occasions.

My kids love helping me assemble the pies, and they’re always excited to dig in when they’re done. As for me, I appreciate how versatile this recipe is – it’s great for freezing and reheating, making it a perfect option for busy families or big gatherings.

Plus, the leftovers are always a welcome treat the next day. And let’s not forget the best part: this recipe is relatively healthy compared to other comfort foods.

By using lean ground beef and plenty of veggies, we can feel good about what we’re putting in our bodies while still enjoying a hearty, satisfying meal.

Classic Ground Beef Pie

Classic Ground Beef Pie

4.8 from 665 votes

A hearty and savory pie filled with seasoned ground beef, vegetables, and a rich gravy, all encased in a flaky pastry crust. This comforting dish is perfect for a family dinner and can be served with mashed potatoes or a side salad.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 cup frozen mixed vegetables (peas, carrots, corn)
2 tbsp all-purpose flour
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper to taste

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, cubed
6-8 tbsp ice water

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2In a large frying pan over medium-high heat, cook the ground beef for 5-7 minutes until browned and no longer pink, breaking it up with a spoon.
3Remove the beef with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
4Reduce the heat to medium and add the chopped onion to the pan.
5Cook for 3-4 minutes until softened and translucent, then add the minced garlic and cook for 1 minute until fragrant.
6Stir in the frozen mixed vegetables and cook for 2 minutes, allowing them to thaw slightly.
7Sprinkle the flour over the vegetables and stir continuously for 1 minute to coat evenly.
8Slowly pour in the beef broth while stirring, then add the Worcestershire sauce, dried thyme, and the cooked ground beef.
9Bring the mixture to a gentle simmer and cook for 3-4 minutes until the gravy thickens and coats the back of a spoon.
10Season with salt and pepper to taste, then remove from heat and let cool slightly.
11In a large bowl, combine the flour and salt for the crust.
12Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
13Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
14Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 15 minutes.
15On a lightly floured surface, roll out one disc of dough to a 12-inch circle, about 1/8 inch thick.
16Gently transfer the dough to the 9-inch pie dish, pressing it into the bottom and sides without stretching.
17Trim the excess dough, leaving a 1/2-inch overhang.
18Pour the cooled beef filling into the crust and spread evenly.
19Roll out the second disc of dough to the same size and place it over the filling.
20Trim the overhang to 1 inch, then fold the edges under and crimp with a fork or your fingers to seal.
21Cut 4-5 small slits in the top crust to allow steam to escape.
22Brush the top with a little milk or beaten egg for a golden finish.
23Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes until the crust is golden brown and the filling is bubbling through the slits.
24Let the pie rest on a wire rack for 10 minutes before slicing and serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Frying pan
Rolling pin
Pastry brush
Fork

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 90mg🧂Sodium: 680mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 20g

📝Notes

Tips: For a quicker version, use store-bought pie crust. You can also add diced potatoes or mushrooms to the filling for extra texture. Let the pie cool for at least 10 minutes before cutting to allow the filling to set.

Watch Video Of How Classic Ground Beef Pie Works

One of my favorite things about this recipe is how well it freezes – simply wrap individual portions tightly in plastic wrap or aluminum foil and store them in an airtight container in your freezer.

When you’re ready to serve, just thaw overnight in the fridge or reheat straight from frozen (just add 10-15 minutes).

Another great idea is to make individual mini pies as I mentioned earlier – these are perfect for parties or potlucks because they’re easy to grab off the platter and don’t require any plates or utensils.

❓ Frequently Asked Questions About Ground Beef Pie

Q1: What type of ground beef should I use for this recipe?

A: You can use either lean or regular ground beef, depending on your preference. If you want to keep things healthy, lean ground beef is a good choice. However, if you’re looking for more flavor, regular ground beef will give you that. Just be sure to cook it until it’s fully browned to avoid any pink color remaining.

Q2: Can I use alternative fillings like chicken or turkey?

A: While you can experiment with different protein sources, traditional ground beef pie is a classic for a reason – it’s hard to beat the combination of flavors and textures you get with beef.

Q3: Do I need to thaw the frozen pie before baking?

A: No, you can bake it directly from the freezer – just add 10-15 minutes to the baking time to ensure even cooking.

Q4: How long does the pie keep in the fridge?

A: This pie will keep in an airtight container in the fridge for up to 5 days without losing its quality.

Q5: Can I make individual mini pies instead of one large one?

A: Absolutely! This recipe makes six individual pies easily – just divide the dough into six equal pieces and roll each one out separately before filling and baking.

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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