Description
This ground beef meat pie is a little slice of comfort food heaven – one bite of that flaky crust and savory filling and you’ll wonder why you ever settled for frozen pot pies.
Ingredients
Scale
- 2½ cups (310g) all-purpose flour
- 1 cup (226g) cold unsalted butter, cubed
- 1 teaspoon salt
- 5–6 tablespoons ice water
- 1 egg (for egg wash)
- 1½ pounds (680g) lean ground beef
- 1 medium onion, finely diced (about 1 cup)
- 2 garlic cloves, minced
- 2 medium carrots, diced (about ¾ cup)
- 1 celery stalk, finely diced (about ½ cup)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour (for thickening)
- ½ cup frozen peas
Instructions
- In a large bowl, whisk together flour and salt. Add cold cubed butter and work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water until dough forms. Divide into two portions, wrap, and refrigerate for at least 1 hour.
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned. Add onions, garlic, carrots, and celery, and sauté until vegetables begin to soften. Sprinkle flour over the mixture and stir to coat.
- Pour in beef broth, tomato paste, and Worcestershire sauce. Add thyme, rosemary, salt, and pepper. Simmer until the mixture thickens and vegetables are tender, about 15 minutes. Stir in frozen peas, then let cool completely.
- Preheat oven to 375°F (190°C). Roll out the larger disc of dough and line a 9-inch pie dish. Add the cooled beef filling. Roll out the second disc and place over the filling. Trim excess dough, crimp edges, and cut slits in the top.
- Beat egg with a tablespoon of water and brush over the top crust. Bake for 40-45 minutes until golden and bubbling. Let rest for 15 minutes before serving.