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Classic British Beef Meat Pie with Flaky Crust

Close-up of a slice of savory meat pie showing rich, dark filling and flaky golden crust.
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Make this classic British meat pie featuring tender beef simmered in a rich gravy, all wrapped in a buttery, flaky pastry crust. This is the ultimate comfort food dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1.5 pounds stewing beef, cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1/2 cup dry red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 package (14.1 ounces) refrigerated pie crusts (or homemade flaky pastry recipe)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Season the beef cubes generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  2. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly whisk in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
  5. Return the browned beef to the pot. Stir in the Worcestershire sauce, thyme, and bay leaf. Season with additional salt and pepper.
  6. Reduce the heat to low, cover the pot, and let the filling simmer gently for 1.5 to 2 hours, or until the beef is very tender. Remove the bay leaf and allow the filling to cool completely. This step is crucial for a crisp bottom crust.
  7. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
  8. Unroll one pie crust and carefully place it into the bottom of the pie dish. Trim the edges. Spoon the cooled beef filling evenly into the crust.
  9. Unroll the second pie crust for the top. Place it over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  10. Brush the top crust lightly with the beaten egg wash for a golden finish.
  11. Bake for 30 to 40 minutes, or until the crust is deep golden brown and the filling is bubbling.
  12. Let the meat pie rest for at least 15 minutes before slicing and serving. This allows the gravy to set.

Notes

  • For a truly flaky pastry, chill your dough ingredients and work quickly to prevent the butter from melting.
  • You can make this filling ahead of time and store it in the refrigerator for up to 3 days. Cool it completely before filling the pie shell.
  • This recipe is excellent for freezer friendly pies; assemble the pie, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed.

Nutrition

Find it online: https://yumdrizzle.com/classic-british-meat-pie-recipe/