Savory Meat Pie Filling (Printable)
Golden crust envelops savory meat, vegetables, and herbs for a satisfying dish any season.
# What You'll Need:
→ Pie Filling
01 - 1.1 lb ground beef or lamb
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 celery stalk, diced
06 - 1 cup frozen peas
07 - 2 tbsp tomato paste
08 - 1 cup beef or chicken broth
09 - 2 tbsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - Salt and black pepper, to taste
13 - 1 tbsp vegetable oil
→ Pie Crust
14 - 2 1/2 cups all-purpose flour
15 - 3/4 cup cold unsalted butter, cubed
16 - 1 tsp salt
17 - 1 large egg
18 - 4–5 tbsp ice-cold water
→ Assembly
19 - 1 egg, beaten (for egg wash)
# How-To Steps:
01 - Combine flour and salt in a large bowl. Rub in cold butter until the mixture resembles coarse crumbs. Add egg and ice-cold water, mixing until a dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Heat vegetable oil in a large skillet over medium heat. Sauté onion, garlic, carrots, and celery for 4 to 5 minutes until softened. Add ground meat and cook until browned, breaking it up during cooking.
03 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper; cook for 1 minute. Pour in broth and simmer for 10 to 15 minutes until slightly thickened. Stir in peas and remove from heat to cool slightly.
04 - Preheat oven to 400°F (200°C).
05 - Roll out two-thirds of the dough on a floured surface and fit into a 9-inch pie dish. Fill with the cooled meat mixture. Roll out remaining dough to cover the pie, crimp edges to seal, and cut slits on top for steam. Brush crust with beaten egg.
06 - Bake for 35 to 40 minutes until crust is golden brown. Let rest for 10 minutes before slicing.
# Expert Tips:
01 -
- The filling is so forgiving—it comes together in one pan and actually improves if you make it ahead.
- Your house smells incredible while it bakes, and everyone assumes you've been cooking all day.
- It stretches beautifully for feeding a crowd, and leftovers reheat perfectly the next day.
02 -
- Cold butter and cold water are not optional—they're what separate a flaky crust from a dense, tough one.
- Cooling the filling before assembling the pie is the difference between a crispy bottom and a soggy disappointment.
- Cutting slits in the top prevents steam from puffing the crust up unevenly and helps it bake more evenly.
03 -
- Make the filling the day before and refrigerate it—the flavors deepen, and assembly becomes even easier.
- If your crust browns too quickly, loosely tent it with foil halfway through baking to protect it while the filling finishes cooking.