Bake

Meat Pie With Homemade Pie Crust

September 22, 2021
4 Stars
Photo by Dash of Amy
Author Notes

This savory meat pie recipe is made with deliciously seasoned ground beef that is poured into a buttery pie crust and then baked to perfection. —Dash of Amy

Test Kitchen Notes

This is for all you savory lovers out there. Yes, there's nothing like a sweet, fruit-filled pie for dessert, but filling a pie with ground meat is also cause for a celebration. This recipe does call for a homemade pie crust, but you can definitely use a store-bought one if you are crunched for time. Or feel free to use your own go-to pie crust recipe! Either way, the crust that was developed for this recipe is easy and foolproof, so do whatever works best for you. The delicious filling features lots of ground beef, chopped onions, tomato paste, beef broth, Montreal steak seasoning, Worcestershire sauce, and some brown sugar for a touch of sweetness, as well as parsley for a touch of color and brightness. It all comes together in just one pan and couldn't be easier to make.

You can definitely experiment and change up this recipe as well. Try with ground pork or veal, if that's what you prefer, or add some potatoes, finely chopped or mashed, with the onions for a heartier pie. You can also try adding a little mustard powder or thyme or sage instead of the parsley. Use homemade or store-bought gravy instead of the broth. The possibilities are endless, so feel free to mix it up from time to time! Serve with some garlic bread or a fresh greens salad to balance the heavier entrée. We also suggest letting the pie rest after baking for a few minutes so it holds its shape better when you go to slice. —The Editors

Watch This Recipe
Meat Pie With Homemade Pie Crust
  • Prep time 45 minutes
  • Cook time 55 minutes
  • Serves 8
Ingredients
  • Pie Crust
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 2 to 3 tablespoons ice water
  • Meat Filling and Assembly
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 large onion, finely chopped
  • 1/2 cup beef broth
  • 2 tablespoons all-purpose flour, plus more for rolling
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon organic brown sugar
  • 1 tablespoon tomato paste
  • 2 teaspoons Montreal steak seasoning
  • 1 teaspoon chopped parsley
  • 1 teaspoon kosher salt
In This Recipe
Directions
  1. Pie Crust
  2. Place the flour, sugar, salt, and baking powder in a food processor and mix with a spoon. Add the butter and pulse several times until the mixture is crumbly.
  3. With the motor running, very slowly pour in the water until a dough ball forms.
  4. Divide the dough into 2 pieces, wrap with plastic wrap, and freeze for 30 minutes or refrigerate for 3 to 5 hours.
  1. Meat Filling and Assembly
  2. Heat the oven to 400*F. In a large skillet over medium heat, warm the oil. Add the beef and cook, breaking apart with a wooden spoon, for about 5 minutes. Add the onions and mix well to combine. Continue to cook until the meat is no longer pink.
  3. Add the broth, flour, Worcestershire sauce, brown sugar, tomato paste, steak seasoning, parsley, and salt. Continue to cook, stirring occasionally, for about 5 minutes, until well combined and warmed through. Remove from the heat.
  4. Grease a 9-inch pie dish. On a floured surface, roll out one of the dough balls to fit into the prepared dish. Place the round into the dish. Pour the meat filling inside the dough.
  5. Roll out the other dough ball and place on top of the meat, fluting the edges.
  6. Bake for 30 to 40 minutes, until very golden. Let cool slightly before slicing and serving.

See what other Food52ers are saying.

  • Schnook
    Schnook
  • David Albino
    David Albino
  • trulacfry
    trulacfry
  • Jenny New
    Jenny New
  • Nicole Merrick
    Nicole Merrick

16 Reviews

Schnook January 28, 2021
Great little recipe, super easy to follow however for me the pastry was not enough for my pie dish. I will increase by 1.25 to the recipe listed.
 
David A. December 4, 2020
Ok. So I made this recipient twice. The yield was enough for barely the bottom of the pie.
I thought I was going crazy. Then I watched the YouTube video for this recipie. She doesn’t measure the flour properly... it’s basically 2.5 cups of flour because she packs the flour by shaking it into the measuring cup rather than properly sifting and leveling. I suggest using weight measurement when using flour to have the most accuracy.
This also makes the crust much saltier- I’d half the amount of salt, omit it all together if you use salted butter. (There’s also salt in the meat filling to consider)
 
David A. December 4, 2020
Ok. So I made this recipient twice. The yield was enough for barely the bottom of the pie.
I thought I was going crazy. Then I watched the YouTube video for this recipie. She doesn’t measure the flour properly... it’s basically 2.5 cups of flour because she packs the flour by shaking it into the measuring cup rather than properly sifting and leveling. I suggest using weight measurement when using flour to have the most accuracy.
 
trulacfry November 19, 2020
I tweaked this a little bit and I think my version is more “pie friendly,” meaning it works better in a pie crust by eliminating some liquid so the crust doesn’t become soggy.

I didn’t feel comfortable adding a whole half cup of beef broth to it when there was already liquid in it from the beef (except I used bison, but same difference). I thought all that extra liquid would make the crust too soggy. So, I drained off all the meat juice and saved a little under 1/2 cup. I dissolved 1 beef bullion cup in the saved meat juice, with the Worcestershire and tomato paste. I added that mixture back into the meat with my spices, and some carrots and peas. All I can say is that it was so scrumptious and I can’t wait to make it again.

Also, instead of using the pie crust recipe here, I used a different and simpler pie crust recipe also on this site called No-Fail Pie Crust.
 
Debb May 18, 2020
Hello, what does "a stick of butter" mean? is that just a small slice of butter? and is that salted or unsalted? or it doesn't matter. thanks.
 
Rebecca L. May 22, 2020
A stick of butter is 1/2 cup or eight Tablespoons
 
Jenny N. April 30, 2020
Loved the pastry! So buttery and flaky! My new go-to!
 
Nicole M. April 5, 2020
Although I appreciate in the US, butter is sold in "sticks" in a lot of other places, it is not. It would be great for some recipes to be measured in units accessible for all your readership.
 
Dash O. April 8, 2020
I appreciate that feedback and will list better measurements in the future. It’s 8 ounces or 1/2 cup of butter.
 
Aleck L. July 4, 2020
How long must the dough stay in the refrigerator
 
JanV December 11, 2019
I didn't notice if I had every ingredient before I started making this, so I ended up substituting tomato paste with tomato juice (in the same amount) and used dried parsley in lieu of fresh. But no matter, the filling was delicious! However, I must agree with those who noted that there is not enough dough for two crusts. Although I opted for dividing the dough into two, both top and bottom were very skimpy and I will definitely make a "real" double crust recipe (2 1/2 C flour) the next time. Yes, there WILL be a next time.
 
Misty G. October 22, 2018
Turned out Beautiful, wish I could share pictures.😋
 
Geneieve F. September 23, 2018
I must have messed up somewhere because my dough melted away 🤣 rest of the recipe was delicious though will have to try again
 
Dawn M. September 18, 2018
It is delicious
Pie came out fabulous.
Thank you for crust recipe
 
Dawn M. September 18, 2018
Um this pie crust made the bottom half.
You need to double to make 1 pie.
I
 
Dash O. September 18, 2018
You have to split the pie dough in half, and it does make a top and bottom crust. I have a YouTube video making it step by step. I'm sorry if it didn't work for you. :(
https://youtu.be/BCrp1adj6Uw