Description
This hearty meat pie recipe combines tender mashed potatoes with flavorful ground beef, aromatic spices, and a flaky all-butter pie crust. Perfectly baked until golden brown, this classic meat pie delivers comforting, savory goodness in every bite, ideal for family dinners or special occasions.
Ingredients
Filling Ingredients
- 1 medium russet potato, peeled and cubed
- 1 ½ pound 80/20 ground beef
- ½ cup minced yellow onion
- 4 cloves garlic, chopped
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons kosher salt
- 2 tablespoons tomato paste
- 1 teaspoon minced fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon cornstarch
- ¾ cup beef stock
Pie Crust
- 1 Easy All-Butter Pie Crust Recipe, at room temperature or 1 (15 ounce) package prepared double pie crust
- 1 large egg, beaten
- 1 teaspoon water (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F with a rack in the center position to ensure even cooking and a crispy crust.
- Cook Potatoes: Place the peeled and cubed potato in a saucepan with enough water to cover by 1 inch. Bring to a boil over high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain and mash the potatoes until smooth.
- Brown the Meat: While the potatoes cook, heat a large skillet over medium-high heat. Add the ground beef, minced onion, and chopped garlic; cook, breaking the meat up with a wooden spoon, until browned and the onion is softened, about 8 to 10 minutes.
- Prepare Filling: Stir the mashed potatoes, Worcestershire sauce, kosher salt, tomato paste, thyme, mustard powder, garlic powder, allspice, nutmeg, black pepper, cornstarch, and beef stock into the browned meat mixture. Allow it to simmer for 5 minutes to blend flavors, then remove from heat.
- Roll Out Pie Dough: On a lightly floured surface, roll out the pie dough into two 14-inch rounds. Gently press one dough round into a 9-inch pie plate and trim edges if necessary.
- Fill the Pie: Spoon the meat and potato filling, including any excess liquid, into the prepared pie crust, forming a slight mound in the center.
- Top the Pie: Place the second dough round over the filling. Seal the edges by crimping together using the tines of a fork or your fingers to prevent leakage during baking.
- Apply Egg Wash: In a small bowl, mix the beaten egg with 1 teaspoon of water. Brush the top of the pie crust with this egg wash for a glossy, golden finish. Using a sharp knife, cut four 2-inch slits in the top crust to allow steam to escape while baking.
- Bake the Pie: Bake the pie on the center rack for about 35 minutes, or until the crust is a deep golden brown and the filling is bubbling. If the crust begins to brown too quickly, loosely tent the pie with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and let it cool for 5 to 10 minutes before slicing and serving to let the filling set slightly.
Notes
- For best results, use freshly ground black pepper to enhance the flavor.
- You can substitute fresh thyme with dried thyme but adjust quantity accordingly (½ teaspoon dried equals 1 teaspoon fresh).
- If you prefer a quicker option, use pre-made double pie crust from the store.
- Allow the pie to cool before serving to prevent burns and help the filling firm up.
- If the crust browns unevenly, rotating the pie halfway through baking can help.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
