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Classic Meat Pie Recipes for Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

classic-meat-pie-recipes-for-dinner

Meat Pie Recipe

Ingredients:

Meat
1 kg: Chuck steak or blade, steak

Produce
2: Bay leaves, fresh
2: Brown onions
3 cloves: Garlic
500 g: Mushrooms
2 tbsp: Parsley
5 sprigs: Thyme, fresh

Refrigerated
1: Egg

Canned goods
500 ml: Beef stock

Baking & spices
2 tbsp: Cornflour
1: Pepper, freshly ground
1: Sea salt

Oils & vinegars
60 ml: Olive oil

Bread & baked goods
1: Puff pastry sheets
1: Shortcrust pastry sheets

Beer, wine & spirits
250 ml: Guinness, stout

Instructions:

  • Heat some oil in a large pan. I like to use a cast-iron pan with a tight-fitting lid.
  • Season the beef generously with sea salt and freshly ground pepper.
  • Brown the beef in small batches, and use a slotted spoon to remove the browned meat to a large bowl. Try not to over-crowd the pan, otherwise the meat will steam instead of brown; it is the caramelisation on the meat which gives a lot of flavour to the stew.
  • Add the onions and garlic, and cook for 1-2 minutes. Add the Guinness and let everything bubble away.
  • Use a wooden spoon to scrape off any caramelised bits on the pan. Add the beef stock, thyme and bay leaves. Return the beef to the pan, together with any meat left in the pan. Once the beef is tender, add the mushrooms. Simmer gently for a few minutes until the mushrooms have softened slightly. During this time, try to remove the thyme and bay leaves.
  • Preheat the oven to 200°C (390°F). Cut out rounds from the shortcrust pastry to fit the pie tins. Place the shortcrust pastry rounds into each pie tin. Place the pie tins on a baking tray lined. Cut some sheets of baking paper which are large enough to sit inside the pie tins.
  • Scrunch up the baking paper and then flatten it out again – this will make it easier to handle to the baking paper. Place the pieces of baking paper on top of the shortcrust pastry bottoms. Use a fork to seal the edges of the pie together. Brush the tops of the pies with some egg wash. Use a knife or scissors to cut a vent in each pie.
  • Bake till golden brown.
classic-meat-pie-recipes-for-dinner

Beef Pie Recipe

Ingredients:

Meat
200 g: Bacon
1 kg: Chuck beef

Produce
2: Bay leaves, fresh or dried
4: Carrot
1: Celery
2: Garlic cloves
1: Onion
20 g: Porcini mushrooms, dried slices
300 g: Swiss brown mushrooms
3 sprigs: Thyme

Refrigerated
1: Egg yolk

Canned goods
2 cups: Beef stock

Baking & spices
1/3 cup: Flour

Oils & vinegars
1 tbsp: Vegetable oil

Bread & baked goods
1 sheets: Puff pastry

Beer, wine & spirits
300 ml: Ale, dark

Scroll to Continue

Liquids
1 1/4 cups: Water

Instructions:

  • Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
  • Sprinkle beef with salt and pepper.
  • Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
  • Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet. Add carrot chunks and cook for 2 minutes.
  • Add flour and stir through.
  • Add ale, beef stock, and stir to dissolve the flour. Add thyme, bay leaves, porcini, reserved porcini soaking liquid and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically. Cook for 1 hr 45 minutes or until beef is tender.
  • Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew. Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool. Bake till golden brown.

Classic Meat Pie Recipe

Ingredients:

Meat
1 1/4 kg: Beef chuck

Produce
2: Bay leaves
4: Garlic cloves
1: Onion

Refrigerated
1: Egg

Canned goods
1 1/4 cups: Beef stock
2 tbsp: Tomato paste

Condiments
1 tsp: Worcestershire sauce

Baking & spices
2 tsp: Black pepper, coarsely ground
5 tbsp: Flour
1/2 tsp: Salt & pepper

Oils & vinegars
2 tbsp: Olive oil

Bread & baked goods
1 1/2: Batches homemade shortcrust pastry
2: Pie crusts, refrigerated
3: Puff pastry sheets, frozen
3: Shortcrust pastry sheets, thawed ((300g/10oz)), frozen

Beer, wine & spirits
3 cups: Red wine

Instructions:

  • Sprinkle beef with 1/2 tsp salt and pepper.
  • Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
  • Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
  • Add flour, stir through.
  • Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
  • Return beef into pot, cover with lid, adjust heat so it’s simmering gently.
  • Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 – 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef. Do not reduce liquid too much – thickens more as it cools & in pie.
  • Remove from stove, cover and cool filling. Fill pies with cooled filling, push down to fill. Should be slightly mounded. Cut rounds from partially thawed puff pastry – cut them slightly larger than the edge of the cooked pastry bases. Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
  • Brush lids with egg, then cut a 1cm / 0.5″ incision in the middle using a small knife. Bake 30 minutes or until deep golden and puffed.

Meat Pie Recipe

Ingredients:

Meat
1 1/2 kg: Chuck steak

Produce
2: Carrots
4: Celery sticks
4: Garlic cloves
2: Onions
1 sprigs: Rosemary, fresh
400 g: Tomatoes

Refrigerated
1: Egg

Canned goods
2 cups: Beef stock

Condiments
2 tsp: Mustard

Baking & spices
2 tbsp: Flour
1: Salt and pepper
1 tsp: Sugar

Bread & baked goods
400 g: Puff pastry, frozen

Instructions:

  • Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
  • Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
  • In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant. Stir the flour into the vegetables then add the meat back into the pot and combine. Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid. Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
  • Preheat the oven to 180°C/350°F. Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it. Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg. Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
  • Remove from the oven, allow to rest for 10 minutes then serve.

Meat Pie With Mushrooms Recipe

Ingredients:

Meat
1 1/2 kg: Chuck steak

Produce
250 g: 1 punnet mushrooms
2: Bay leaves
3: Carrots
2: Celery sticks
4: Garlic cloves
1: Onion, large
2 sprigs: Rosemary, fresh
5 sprigs: Thyme, fresh

Refrigerated
1: Egg

Canned goods
2 cups: Beef stock

Baking & spices
3 tbsp: Flour
1 tsp: Paprika
1: Salt & pepper

Bread & baked goods
1: Roll ready-made puff pastry

Instructions:

  • For the filling, coat the beef in the flour. Heat a large pot over medium heat then add splash of oil. Brown the beef on all sides. Remove and set aside.
  • In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
  • Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
  • Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 90 mins - 2 hours. Give the stew a stir every now and then and add more stock if necessary.
  • When the meat is tender, remove the lid and allow to simmer for 20 minutes uncovered until the sauce thickens and reduces slightly. Pre-heat the oven to 180°C/350°F. Transfer the beef stew to a pie dish (alternatively make mini pot pies) then cover with the puff pastry. Crimp the sides and brush with the beaten egg. Cut a slit at the top of the pie for steam to escape through. Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown. Remove and allow to rest for 5-10 minutes before serving.

Gravy Meat Pie Recipe

Ingredients:

Meat
600 g: Gravy beef

Produce
200 g: Button mushrooms
1: Onion
1 tbsp: Thyme, leaves

Refrigerated
1: Egg

Condiments
1/4 cup: Tomato sauce
2 tsp: Vegemite

Baking & spices
26 tbsp: Flour

Oils & vinegars
1 tbsp: Oil

Dairy
150 g: Butter
1 PHILADELPHIA 125g PHILADELPHIA Block: Light cream cheese

Beer, wine & spirits
1/2 cup: Red wine

Liquids
1 1/2 cups: Water

Instructions:

  • Heat the oil in a saucepan and cook the onion for 3 minutes. Add the mushrooms and cook for a further 3 minutes or until softened and juices have evaporated. Add the beef to the pan and cook until browned.
  • Stir in the flour and cook for a minute before adding the water, wine, tomato sauce, vegemite and thyme. Cover and simmer gently for 1 1/2 hours or until tender. Cool.
  • Combine the flour, butter and philly in a food processor and process just until the mixture forms a soft dough. Add the egg and process briefly to combine.
  • Turn onto a lightly floured surface and gently knead to form a soft dough. Wrap in plastic wrap and chill for at least 30 minutes.
  • Roll out 3/4 of the pastry between 2 sheets of baking paper to line the base of lightly greased pie plate. Spoon in the filling. Roll out the remaining pastry to make a lid then cover the filling, trimming pastry to fit.
  • Crimp the edge, brush with extra beaten egg and cut 3 slits in the top of the pie to allow steam to escape.
  • Bake in a very hot oven 220°C for 10 minutes, then reduce to 190°C and bake for a further 15 minutes or until pastry is golden brown. Serve immediately.
classic-meat-pie-recipes-for-dinner

Traditional Meat Pie Recipe

Ingredients:

Meat
1 1/2 kg: Chuck steak

Produce
4: Garlic cloves
2: Onions
2 sprigs: Rosemary, fresh
4 sprigs: Thyme, fresh

Refrigerated
1: Egg

Canned goods
2 cups: Beef stock

Baking & spices
1 tbsp: Black pepper, cracked
1 cup: Flour seasoned with salt & pepper
1: Salt

Oils & vinegars
1: Olive oil

Bread & baked goods
1: Roll ready-made puff pastry

Other
1: X 400g can chopped tomatoes

Instructions:

  • In a large pot, heat a generous splash of olive oil.
  • Coat the chuck steak in the seasoned flour then shake of excess.
  • Fry the beef in the hot oil until golden brown all over. Remove from the pot and set aside.
  • In the same pot, fry the onions until soft and translucent then add the garlic, rosemary and thyme and fry for another 30 seconds.
  • Pour in the tomatoes, stock and pepper and add the beef back to the pot.
  • Reduce the heat and allow to simmer for 90 mins – 2 hours until the beef is soft and tender. Keep an eye on the beef while it’s cooking and top up with stock if necessary. Pre-heat the oven to 180°c.
  • When the beef is cooked, season to taste then place in an oven-proof pie dish to make a large pie, or smaller pie dishes for individual pies. Alternatively you can add a layer of pastry to the bottom of the dish as well to make an encased pie. Brush the edges of the dish with beaten egg and roll over the puff pastry. Trim the edges then brush with the remaining egg.
  • Make a small incision in the centre of the pie to allow steam to escape. Place the pie in the oven and bake for 20-25 minutes until the pastry is golden brown and crisp.
  • Serve immediately.

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