Savoury Meat Pie Recipe
Updated: Feb 28
I have always been a fan of pot pies and meat pies. There’s just something comforting about a hearty meal wrapped in pastry. Meat pies are one of my favourite dishes to make, because it requires baking, which I can manage and a tidbit of cooking. Pour some gravy on top of your slice, and it is just divine. This is a base recipe, so you can switch it up by using slightly different ingredients, adding in vegetables and just have fun!
Pastry (pie crust)
2 cups all-purpose flour
1/2 tsp salt
2/3 cup unsalted butter
5-7 Tbsp water
1 beaten egg for the egg wash
2 pounds of extra lean ground beef (or lean ground turkey)
1/2 chopped Spanish onion
1 clove minced garlic
2 large potatoes, skinned and chopped into large chunks
1 tsp paprika
1/2 tsp chili powder
1 tsp curry powder
1/2 tsp ground basil
1/2 tsp thyme
1/4 tsp cumin
1/2 tsp cayenne
Salt & pepper as needed
Optional - add in vegetable of your choice (peas, red peppers etc...)
For the pastry
Mix the flour and salt together in a large bowl. Add in the butter and mix until you get crumbs.
Add in the water and mix until just blended. Dough should stick together easily.
Divide in two and roll into two balls. Roll each ball out until it reaches about 10 inches in diameter. Place one piece into a 9" pie dish (2 inches high) and press into the dish. Place both parts into the fridge to chill.
For the filling
Cook the potatoes in a medium pot of water, about 12 minutes. Reserve 1/2 cup of the potato water and empty the rest. Season (with milk, salt, butter or other ingredients) and mash potatoes and set aside.
In a large skillet, cook the onions and garlic (and add in vegetables here if you are using them) for a few minutes. Add in the meat and cook until it’s not pink.
Combine the seasonings and add to the meat mixture.
Add the 1/2 cup potato juice, mix and simmer until the liquid is absorbed.
Remove the skillet from heat and mix in the mashed potatoes. Let the mixture cool.
Assembling the pie
Preheat the oven to 400°F.
Add the meat and potato mixture into prepared pie dish. Flatten out the filling but keep the middle a bit higher.
Place the remaining pastry on top and pinch the edges together.
Make a few slits on the pastry top and then brush the egg wash all over the top crust.
Bake for 30-35 minutes until the pastry is golden brown.
When ready, remove from oven and let it cool for 10 minutes. Serve with gravy or ketchup and enjoy!
Notes: Store the leftover meat pie in the fridge by storing in an airtight container. Can be frozen for up to 3 months.