Meat Pie Recipe

Ground beef: The main protein for the filling, providing a rich and hearty flavor.

Onion: Adds sweetness and depth to the filling.

Garlic: Enhances the overall flavor with a hint of pungency.

Beef broth: Adds moisture and a savory taste to the filling.

Tomato paste: Provides a concentrated tomato flavor and thickens the filling.

Salt: Essential for seasoning both the filling and the crust.

Black pepper: Adds a bit of heat and enhances the other flavors.

Frozen peas and carrots: Adds color, texture, and a touch of sweetness to the filling.

All-purpose flour: The base for the crust, providing structure and texture.

Cold butter: Essential for creating a flaky and tender crust.

Ice water: Helps bring the dough together without warming the butter.

When making the pie crust, ensure that the butter is very cold. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. When adding the ice water, do so gradually and mix just until the dough comes together. Overworking the dough can result in a tough crust.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils are a great plant-based protein that can mimic the texture of ground beef when cooked.

• chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• chopped onion - Substitute with leeks: Leeks offer a more delicate and subtle onion flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is not available, though it has a slightly different flavor.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor when minced.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative to beef broth.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option that still adds depth of flavor.

• tomato paste - Substitute with ketchup: Ketchup can be used in a pinch, though it is sweeter and less concentrated.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can be reduced to a thicker consistency to mimic tomato paste.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for table salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but with a spicier kick.

• frozen peas and carrots - Substitute with fresh peas and carrots: Fresh peas and carrots can be used for a fresher taste and texture.

• frozen peas and carrots - Substitute with frozen mixed vegetables: Frozen mixed vegetables can provide a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour can be used for those with gluten sensitivities.

• cold butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will add a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.

• ice water - Substitute with cold vegetable broth: Cold vegetable broth can add additional flavor to the dough.

• Allow the meat pie to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• For short-term storage, wrap the meat pie tightly in plastic wrap or aluminum foil. Place it in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.

• To freeze the meat pie, first ensure it is completely cooled. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Label the package with the date.

• If you prefer, you can freeze individual slices of meat pie. Wrap each slice in plastic wrap and then place them in a freezer-safe bag or container. This makes reheating easier and more convenient.

• When ready to enjoy a frozen meat pie, thaw it in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• To reheat a whole meat pie, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pie with aluminum foil. Bake for 20-30 minutes or until heated through. Remove the foil for the last 10 minutes to crisp up the crust.

• For reheating individual slices, you can use a microwave or oven. In the microwave, heat on medium power for 2-3 minutes, checking frequently. In the oven, place the slices on a baking sheet and heat at 350°F (175°C) for about 10-15 minutes.

• Avoid reheating the meat pie multiple times, as this can dry out the filling and make the crust less flaky. Reheat only the portion you plan to eat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the meat pie on a baking sheet to catch any drips.
  3. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for 20-25 minutes, or until the filling is hot and the crust is crisp.
  5. Remove the foil for the last 5 minutes to let the crust regain its golden color.

• Microwave Method:

  1. Cut a slice of the meat pie and place it on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If the filling isn't hot enough, continue heating in 30-second intervals.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Preheat a skillet over medium heat.
  2. Cut a slice of meat pie and place it in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. Check to make sure the filling is hot and the crust is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the meat pie slice in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through.
  4. Ensure the filling is hot and the crust is golden and crisp.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the meat pie slice on the toaster oven tray.
  3. Cover with aluminum foil to prevent the crust from over-browning.
  4. Heat for 10-15 minutes, removing the foil for the last 5 minutes.
  5. Ensure the filling is hot and the crust is crisp.

• Oven: Preheat to 375°F (190°C) for baking the pie.

• Large skillet: Used to cook the ground beef and other filling ingredients.

• Wooden spoon: For stirring the beef, onions, garlic, and other ingredients in the skillet.

• Measuring cups: To measure out the beef broth, flour, and other ingredients.

• Measuring spoons: For measuring smaller quantities like salt, pepper, and tomato paste.

• Mixing bowl: To combine the flour, salt, and butter for the crust.

• Pastry cutter: To cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: For rolling out the dough to fit into the pie dish.

• Pie dish: To hold the pie crust and filling.

• Knife: For cutting slits in the top crust to allow steam to escape.

• Cooling rack: To let the pie cool for a few minutes before serving.

Prepare the filling in advance: Cook the ground beef mixture a day ahead and store it in the fridge. This will save you time on the day you plan to bake the meat pie.

Use store-bought crust: If you're short on time, use a pre-made pie crust instead of making your own. This can significantly cut down on preparation time.

Frozen vegetables: Keep a bag of frozen peas and carrots on hand. They are pre-chopped and ready to use, saving you the effort of chopping fresh vegetables.

Batch cooking: Double the recipe and freeze half of the meat filling for future use. This way, you only need to make the crust when you're ready for another pie.