Classic Meat Pie Recipe

A timeless comfort food, this classic meat pie is a hearty and flavorful dish that’s perfect for any occasion. With a flaky pastry crust and a rich, savory filling, it’s a dish that’s sure to please.

Ingredients:

For the Pastry:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• ¼ cup ice water

For the Filling:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 cup beef broth
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Instructions:

Make the Pastry:

1. In a large bowl, whisk together the flour and salt.
2. Cut in the butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, tossing with a fork until the dough comes together.
4. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling:

1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
2. Add the onion and garlic to the skillet and cook until softened.
3. Stir in the Worcestershire sauce, thyme, oregano, and black pepper.
4. Pour in the beef broth and bring to a boil.
5. Reduce heat to low, stir in the cornstarch mixture, and cook until thickened.

Assemble and Bake:

1. Preheat oven to 400°F (200°C).
2. Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie plate.
3. Pour the meat filling into the pie plate.
4. Roll out the second disc of dough and place it over the filling. Crimp the edges to seal.
5. Cut a few slits in the top crust to allow steam to escape.
6. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pie cool slightly before serving. Enjoy with your favorite side dishes, such as mashed potatoes or roasted vegetables.