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Meat Pie Recipe

British · Main course · 75 min total

A classic savory pie filled with seasoned ground beef and vegetables, encased in a flaky pastry crust. Perfect for a hearty dinner or picnic.

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
3. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
4. Stir in carrots, celery, beef broth, tomato paste, Worcestershire sauce, and thyme. Simmer for 10 minutes until vegetables are tender and liquid has reduced. Season with salt and pepper. Let cool slightly.
5. Roll out puff pastry on a floured surface to fit a 9-inch pie dish. Line the dish with pastry, leaving overhang.
6. Pour the meat filling into the pastry-lined dish.
7. Roll out remaining pastry for the top crust. Place over filling, crimp edges to seal, and cut a few slits for steam vents. Brush with beaten egg.
8. Bake for 30-35 minutes until golden brown. Let cool for 10 minutes before slicing.

Tips

• Let the pie rest for 10 minutes before slicing to allow the filling to set.
• Store leftovers in the refrigerator for up to 3 days; reheat in the oven.
• Feel free to add peas or mushrooms to the filling for extra flavor.

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