Meat Pie Recipe

Ground beef: Provides the main protein and savory flavor for the pie.

Chopped onions: Adds sweetness and depth to the filling.

Garlic: Enhances the overall flavor with its aromatic qualities.

Beef broth: Creates a rich and flavorful base for the filling.

Flour: Thickens the filling to the perfect consistency.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of spice and warmth.

Frozen peas and carrots: Provides a colorful and nutritious addition to the filling.

Pie crust: Forms the flaky and delicious outer layer of the pie.

When browning the ground beef, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and prevents large clumps from forming. Additionally, after adding the flour, cook it for a full 1-2 minutes to eliminate any raw flour taste and to help thicken the beef broth properly.

• 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 alternative that mimic the texture of ground beef and add a good amount of protein and fiber.

• chopped onions - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, making them a good alternative.

• chopped onions - Substitute with leeks: Leeks offer a subtle onion flavor and can add a unique twist to your meat pie.

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

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor and add a bit of sweetness.

• beef broth - Substitute with chicken broth: Chicken broth can be used as it has a similar savory profile, though it may be slightly lighter in flavor.

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

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and provides a gluten-free alternative.

• flour - Substitute with arrowroot powder: Arrowroot powder is another gluten-free thickening agent that works similarly to flour.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color to the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, which can be desirable for aesthetic reasons.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile, so use sparingly.

• 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 mixed vegetables: Mixed vegetables can add variety and additional nutrients to the dish.

• pie crust - Substitute with puff pastry: Puff pastry can provide a flakier and lighter crust, adding a different texture to the pie.

• pie crust - Substitute with phyllo dough: Phyllo dough offers a crispy and layered texture, making the pie lighter and crunchier.

• 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.
• Wrap the meat pie tightly in plastic wrap or aluminum foil. Ensure that the entire pie is covered to maintain freshness and prevent freezer burn.
• For added protection, place the wrapped meat pie in a resealable freezer bag or an airtight container. Label the container with the date to keep track of its storage time.
• Store the meat pie in the refrigerator if you plan to consume it within 3-4 days. This keeps the filling and crust fresh and flavorful.
• For longer storage, freeze the meat pie. It can be kept in the freezer for up to 2-3 months. When ready to eat, thaw the meat pie in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the meat pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for 20-30 minutes or until warmed through.
• For a crispier crust, remove the aluminum foil during the last 10 minutes of reheating. This allows the crust to regain its golden, flaky texture.
• If reheating individual slices, use a microwave on medium power for 2-3 minutes, or until heated through. For a crispier result, reheat slices in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes.

• Preheat your oven to 350°F (175°C). Place the leftover meat pie on a baking sheet and cover it with aluminum foil to prevent the crust from burning. Heat for about 20-25 minutes, or until the filling is hot and the crust is crisp.

• For a quicker option, use a microwave. Place a slice of meat pie on a microwave-safe plate. Cover it with a damp paper towel to keep the crust from drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the meat pie inside and heat for 5-7 minutes. This method will give you a crispy crust without drying out the filling.

• On the stovetop, use a skillet over medium-low heat. Place a slice of meat pie in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method helps maintain the crust's texture while warming the filling.

• For a toaster oven, preheat to 350°F (175°C). Place the meat pie on a baking sheet and heat for 10-15 minutes. This method is great for reheating smaller portions while keeping the crust crispy.

• Oven: Used to bake the meat pie at a consistent temperature of 375°F (190°C).

• Large skillet: Essential for browning the ground beef and cooking the onions and garlic.

• Wooden spoon: Ideal for stirring the beef mixture and ensuring even cooking.

• Measuring cups: Necessary for accurately measuring the beef broth and other ingredients.

• Measuring spoons: Used to measure out the salt, pepper, and flour precisely.

• Pie dish: The vessel in which the meat pie will be assembled and baked.

• Knife: Useful for chopping onions and mincing garlic.

• Cutting board: Provides a safe surface for chopping onions and mincing garlic.

• Colander: Helps in draining the excess fat from the browned ground beef.

• Rolling pin: If using homemade pie crust, this will help in rolling out the dough to the desired thickness.

• Pastry brush: Optional, but useful for brushing the top crust with an egg wash for a golden finish.

• Fork: Handy for crimping the edges of the pie crust and ensuring a tight seal.

• Sharp knife: Needed to cut slits in the top pie crust to allow steam to escape.

• Cooling rack: Allows the pie to cool evenly after baking.

Use pre-chopped vegetables: Save time by using pre-chopped onions and minced garlic from the store.

Pre-made crust: Opt for store-bought pie crust to skip the dough-making process.

Cook in advance: Prepare the meat filling a day ahead and refrigerate.

Frozen vegetables: Use frozen peas and carrots to avoid washing and chopping.

One-pan method: Cook the ground beef, onions, and garlic in the same skillet to reduce cleanup time.

Quick thickening: Mix flour with a bit of beef broth before adding to the skillet for faster thickening.