Nothing brings people together quite like a warm, savory meat pie. Whether you’re craving comfort food on a chilly evening, need a show-stopping dish for your next gathering, or simply want to explore new flavors, our roundup of 18 delicious meat pie recipes has something for every occasion. Dive in and discover your next favorite meal that’s sure to delight your taste buds and impress your loved ones!
Classic Beef and Guinness Pie
Bold flavors collide in this hearty Classic Beef and Guinness Pie—a comfort food legend that’s rich, savory, and downright irresistible. Perfect for cozy nights or impressing your foodie friends.
Ingredients
- 2 lbs beef chuck, cubed
- A couple of carrots, chopped
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- A splash of Guinness (about 1 cup)
- 2 cups beef stock
- 2 tbsp tomato paste
- A handful of thyme sprigs
- 2 bay leaves
- Salt and pepper, to your liking
- 2 tbsp all-purpose flour
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for glaze)
Instructions
- Preheat your oven to 375°F—get it hot and ready.
- Season the beef cubes with salt and pepper, then brown them in a large pot over medium-high heat. Work in batches to avoid steaming.
- Toss in the onions, carrots, celery, and garlic. Cook until they start to soften, about 5 minutes.
- Sprinkle the flour over everything, stirring to coat. This’ll thicken your pie filling beautifully.
- Pour in the Guinness and beef stock, then add the tomato paste, thyme, and bay leaves. Stir well.
- Simmer on low heat for 1.5 hours, covered. The beef should be fork-tender.
- Remove the thyme sprigs and bay leaves. Transfer the filling to a pie dish.
- Cover with the puff pastry, trimming any excess. Crimp the edges with a fork to seal.
- Brush the pastry with beaten egg for that golden, glossy finish.
- Bake for 25-30 minutes, until the pastry is puffed and golden.
Flaky, buttery pastry gives way to a deeply flavorful, tender beef filling—each bite is a masterpiece. Serve it with a simple green salad to cut through the richness, or go all out with mashed potatoes for the ultimate comfort meal.
Chicken and Mushroom Pie
Zesty flavors and hearty textures collide in this Chicken and Mushroom Pie. **Bold** enough for dinner, **cozy** enough for leftovers—this dish is a win-win.
Ingredients
- 2 cups of shredded cooked chicken (rotisserie works wonders)
- a couple of cups of sliced mushrooms (cremini for depth, button for lightness)
- a splash of heavy cream (because why not?)
- 1 cup of chicken broth (homemade or store-bought, no judgment)
- 2 tbsp of butter (for that golden, buttery crust)
- 1 pre-made pie crust (time-saver alert!)
- a pinch of salt and pepper (season like you mean it)
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Melt butter in a skillet over medium heat, then toss in the mushrooms. Sauté until they’re golden and smell like heaven, about 5 minutes.
- Tip: Don’t crowd the mushrooms; they need space to brown properly.
- Stir in the shredded chicken and pour in the chicken broth. Let it simmer until the liquid reduces by half, about 10 minutes.
- Add a splash of heavy cream and season with salt and pepper. Mix well and remove from heat.
- Tip: Taste as you go—adjust seasoning now, not after baking.
- Roll out the pie crust into a pie dish. Spoon the chicken and mushroom mixture into the crust, then cover with the top crust. Crimp the edges to seal.
- Cut a few slits on top for steam to escape—this isn’t just for looks, it prevents a soggy bottom.
- Bake for 25-30 minutes, or until the crust is golden and flaky.
- Tip: Let it rest for 5 minutes before slicing—patience rewards with perfect slices.
Warm, flaky, and packed with umami, this pie is a hug in dish form. Serve it with a crisp salad or straight from the pan—no rules here.
Lamb and Mint Pie
Savory meets fresh in this Lamb and Mint Pie that’s about to blow your taste buds away. Perfect for those who crave a twist on classic comfort food.
Ingredients
- 1 lb ground lamb
- a couple of sprigs fresh mint, chopped
- 1 cup frozen peas
- a splash of olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup beef stock
- 1 tbsp flour
- a pinch of salt and pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Heat a splash of olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until soft.
- Add the ground lamb to the pan, breaking it apart with a spoon. Cook until browned.
- Sprinkle in the flour, stirring well to coat the lamb. This thickens the filling.
- Pour in the beef stock, add the frozen peas, and chopped mint. Simmer for 10 minutes until the mixture thickens. Season with a pinch of salt and pepper.
- Transfer the lamb mixture to a pie dish. Cover with the puff pastry sheet, trimming any excess. Seal the edges by pressing down with a fork.
- Brush the top with beaten egg for a golden finish. Cut a few slits in the pastry to let steam escape.
- Bake for 25 minutes or until the pastry is puffed and golden.
Rich flavors of lamb and mint meld beautifully in this pie, with a crispy pastry top that’s irresistible. Serve with a side of sharp mustard for an extra kick.
Pork and Apple Pie
Kickstart your fall with this Pork and Apple Pie—savory meets sweet in a flaky crust that’s begging to be devoured.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A pinch of salt
- 1 stick of cold butter, cubed
- A splash of ice water
- 1 lb of ground pork
- 2 apples, peeled and diced
- A couple of tbsp of brown sugar
- 1 tsp of cinnamon
- 1 egg, beaten (for glaze)
Instructions
- Preheat your oven to 375°F—no guessing, this temp is key for a golden crust.
- Mix flour and salt in a bowl, then cut in the butter until it looks like coarse crumbs. Pro tip: Keep everything cold for the flakiest crust.
- Add ice water, a tbsp at a time, until the dough comes together. Wrap it in plastic and chill for 30 minutes. Yes, patience pays off here.
- While the dough chills, brown the pork in a pan over medium heat. Drain any excess fat.
- Toss apples with brown sugar and cinnamon. Mix with the pork. This combo? Chef’s kiss.
- Roll out half the dough on a floured surface, line your pie dish, and add the filling.
- Top with the remaining dough, seal the edges, and cut slits for steam. Brush with beaten egg for that glossy finish.
- Bake for 45 minutes or until the crust is golden and the filling is bubbly. Trust the process.
You’ll love the contrast of the tender pork and sweet apples, all hugged by that buttery crust. Serve it warm with a scoop of vanilla ice cream for a next-level experience.
Vegetable and Lentil Pie
Just when you thought comfort food couldn’t get any cozier, this Vegetable and Lentil Pie walks in. Packed with hearty lentils and vibrant veggies, it’s the ultimate hug in a dish.
Ingredients
- 1 cup of dried lentils (no need to soak)
- A couple of carrots, diced
- A splash of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- A handful of spinach
- 1 cup of vegetable broth
- A pinch of salt and pepper
- 1 sheet of puff pastry, thawed
- An egg, beaten (for glazing)
Instructions
- Preheat your oven to 400°F (200°C).
- Heat a splash of olive oil in a pan over medium heat. Add the onion and garlic, sauté until golden.
- Toss in the carrots and lentils, stir for a couple of minutes.
- Pour in the vegetable broth, bring to a boil, then simmer for 20 minutes until the lentils are tender.
- Fold in the spinach until wilted, season with salt and pepper.
- Transfer the mixture to a pie dish, cover with the puff pastry, trimming the edges.
- Brush the pastry with beaten egg for a golden finish.
- Bake for 25 minutes or until the pastry is puffed and golden.
When the pie comes out, the pastry is flaky, the filling is rich and earthy. Serve it with a sharp salad to cut through the richness.
Steak and Kidney Pie
Perfect for those who crave comfort with a twist, this Steak and Kidney Pie packs a punch of flavor in every bite. Dive into layers of tender meat and rich gravy, all hugged by a flaky crust.
Ingredients
- 1 lb beef steak, cubed
- 1/2 lb beef kidneys, cleaned and cubed
- A couple of tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- A splash of Worcestershire sauce
- 2 cups beef stock
- 1 tbsp flour
- A pinch of salt and pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for glaze)
Instructions
- Heat olive oil in a large pan over medium-high heat. Add the steak and kidneys, browning them all over. Tip: Don’t overcrowd the pan to get a good sear.
- Throw in the onion and garlic, cooking until soft. This builds the flavor base.
- Sprinkle flour over the meat, stirring well to coat. This thickens the gravy later.
- Pour in the Worcestershire sauce and beef stock. Bring to a boil, then simmer for 1.5 hours until the meat is tender. Tip: Low and slow is the key to tenderness.
- Preheat your oven to 375°F. Transfer the meat mixture to a pie dish.
- Cover with puff pastry, trimming the edges. Brush with beaten egg for a golden finish. Tip: Make a small slit in the center to let steam escape.
- Bake for 25-30 minutes until the pastry is puffed and golden.
Velvety meat meets crisp pastry in this pie, a textural dream. Serve with a side of mashed potatoes to soak up that rich gravy, or go bold with a pickled onion garnish for contrast.
Turkey and Cranberry Pie
Viral alert: This Turkey and Cranberry Pie is your next comfort food obsession. Flaky crust, juicy turkey, and tangy cranberries—**boom**, holiday flavors all year.
Ingredients
- 2 cups of shredded cooked turkey
- 1 cup of cranberry sauce (the whole berry kind, trust me)
- A splash of orange juice
- A couple of tbsp of butter
- 1 pre-made pie crust (because we’re keeping it easy)
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F—no guessing, just set it.
- Grab a bowl, mix the turkey, cranberry sauce, and that splash of orange juice. **Pro tip:** The orange juice cuts the sweetness just right.
- Unroll your pie crust into a 9-inch pie dish. No tearing? You’re a pro.
- Pour the turkey mix into the crust. Dot the top with butter—little bits everywhere for that golden finish.
- Season with a pinch of salt and pepper. **Chef’s secret:** Even a little goes a long way here.
- Bake for 25 minutes or until the crust is golden and the filling is bubbly. **Watch closely:** Ovens vary, so peek at 20 minutes.
Mmm, the crust should shatter, revealing a gooey, savory-sweet center. Serve it with a side of roasted veggies or, heck, straight from the dish—no judgment.
Venison and Red Wine Pie
Venison meets its match in a rich red wine gravy, all tucked under a golden, flaky crust. This pie is a game-changer for dinner tables craving something hearty and elegant.
Ingredients
- 2 lbs venison, cubed
- A splash of olive oil
- A couple of carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- A handful of mushrooms, sliced
- 2 cups red wine
- 1 cup beef stock
- A spoonful of tomato paste
- 1 tsp thyme
- Salt and pepper to season
- 1 package puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat your oven to 375°F.
- Heat a splash of olive oil in a large pan over medium-high heat. Add the venison cubes and brown them on all sides. Remove and set aside.
- In the same pan, toss in the carrots, onion, and garlic. Cook until the onion is translucent, about 5 minutes.
- Add the mushrooms and cook for another 3 minutes.
- Pour in the red wine and beef stock, stirring to scrape up any browned bits from the bottom of the pan.
- Stir in the tomato paste and thyme, then return the venison to the pan. Simmer for 20 minutes until the sauce thickens.
- Season with salt and pepper, then transfer the mixture to a pie dish.
- Roll out the puff pastry to cover the pie dish. Trim any excess, then crimp the edges to seal.
- Brush the top with beaten egg for a golden finish.
- Bake for 25-30 minutes until the pastry is puffed and golden.
Just out of the oven, the crust shatters to reveal tender venison in a velvety wine sauce. Serve it with a side of roasted root vegetables for a meal that’s as rustic as it is refined.
Fish Pie with a Cheesy Top
Now, let’s dive into a dish that’s cozy yet totally Instagram-worthy. This Fish Pie with a Cheesy Top is your next comfort food obsession, packed with flaky fish and a golden, bubbly cheese crust.
Ingredients
- 1.5 lbs of white fish fillets, like cod or haddock
- A couple of cups of milk
- A splash of heavy cream
- 2 tbsp butter
- A handful of shredded cheddar cheese
- 1 cup mashed potatoes (leftover works great!)
- A pinch of salt and pepper
- 1 tbsp flour
Instructions
- Preheat your oven to 375°F. This ensures a perfectly golden top.
- In a pan, melt the butter over medium heat. Tip: Don’t let it brown!
- Stir in the flour to make a roux, cooking for 1 minute until it’s golden.
- Gradually whisk in the milk and cream, bringing to a gentle simmer. The sauce should thicken in about 5 minutes.
- Season the fish fillets with salt and pepper, then nestle them into the sauce. Cook for 3 minutes just to start the process.
- Transfer everything to a baking dish. Spread the mashed potatoes over the top, then sprinkle with cheddar cheese.
- Bake for 25 minutes until the top is crispy and the fish is cooked through. Tip: A quick broil at the end adds extra color.
Key to this pie’s magic? The contrast between the creamy fish filling and that crispy, cheesy top. Serve it straight from the oven with a simple green salad to cut through the richness.
Spicy Jamaican Beef Patty
Get ready to turn up the heat with this fiery favorite that’s got all the vibes of the islands. Bold flavors, flaky crust, and a kick that’ll have you coming back for more.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- A splash of ice water
- 1 lb ground beef
- A couple of scallions, chopped
- 1 tbsp Jamaican curry powder
- 1 tsp thyme
- 1/2 tsp allspice
- A pinch of cayenne pepper
- 1 egg, beaten
Instructions
- Preheat your oven to 375°F—this ensures a crispy crust.
- Mix flour and butter in a bowl until crumbly, then add ice water bit by bit until dough forms. Tip: Keep everything cold for the flakiest pastry.
- Roll dough to 1/8″ thickness and cut into circles. No stress if they’re not perfect—rustic is charming!
- Brown beef in a pan, then stir in scallions, curry, thyme, allspice, and cayenne. Cook for 5 mins until fragrant. Tip: Toast your spices first to unlock their full flavor.
- Spoon filling onto dough circles, fold over, and crimp edges with a fork. Brush with beaten egg for that golden shine.
- Bake for 25 mins or until golden brown. Tip: Let them rest for 5 mins out of the oven—they’ll hold together better.
Spicy Jamaican Beef Patties are all about that contrast—crispy outside, juicy inside, with a heat that builds. Serve them with a cool mango salsa to balance the fire, or pack them for a picnic that’s anything but basic.
Shepherd’s Pie with Sweet Potato Topping
Overloaded with comfort, this twist on a classic swaps out the usual spuds for a sweet potato topping that’s downright addictive. Perfect for those cozy nights in or impressing your in-laws—no sweat.
Ingredients
- 1.5 lbs ground lamb (or beef for a cottage pie vibe)
- A couple of carrots, diced small
- 1 onion, finely chopped
- A splash of beef stock (about 1 cup)
- 2 tbsp tomato paste
- 2 large sweet potatoes, peeled and cubed
- A knob of butter (about 2 tbsp)
- A glug of milk (around 1/4 cup)
- Salt and pepper, because duh
Instructions
- Preheat your oven to 375°F—get it hot, hot, hot.
- Brown the ground lamb in a skillet over medium heat, breaking it up as it cooks. Tip: Drain excess fat if you’re into that.
- Toss in the carrots and onion, cooking until they’re soft and the onion’s translucent, about 5 minutes.
- Stir in the tomato paste and beef stock, simmering until the mixture thickens slightly. Tip: This is your flavor base, so let it bubble away for a good 5 minutes.
- While that’s happening, boil the sweet potatoes until fork-tender, about 15 minutes. Drain well.
- Mash the sweet potatoes with butter and milk until smooth. Season well—this is your crowning glory.
- Spread the lamb mixture in a baking dish, then dollop the sweet potato mash on top. Smooth it out or get fancy with peaks.
- Bake for 20 minutes until the topping is golden and the edges are bubbly. Tip: Broil for the last 2 minutes for extra crispiness.
Packed with layers of savory and sweet, this pie’s got texture for days. Serve it straight from the dish for that family-style charm or plate it up with a side of greens for a pop of color.
Cottage Pie with a Twist
Savory meets comfort in this Cottage Pie with a Twist—think creamy mashed potatoes, rich beef filling, and a surprise layer of sharp cheddar that’ll make your taste buds dance.
Ingredients
- 1.5 lbs ground beef (the good, fatty kind)
- 2 cups mashed potatoes (homemade or store-bought, we don’t judge)
- 1 cup shredded sharp cheddar (because more cheese is always better)
- 1 onion, diced (for that sweet, sweet flavor base)
- 2 carrots, chopped (for a pop of color and crunch)
- A splash of Worcestershire sauce (trust us on this)
- A couple of cloves garlic, minced (garlic is life)
- 1 cup beef stock (for that rich, meaty goodness)
- 2 tbsp tomato paste (to thicken and sweeten the deal)
- Salt and pepper (season like you mean it)
Instructions
- Preheat your oven to 375°F—this is where the magic happens.
- Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Tip: Don’t overcrowd the pan for that perfect sear.
- Toss in the onion, carrots, and garlic. Cook until the onions are translucent, about 5 minutes.
- Stir in the tomato paste, Worcestershire sauce, and beef stock. Let it simmer for 10 minutes until thickened. Tip: Taste and adjust seasoning now—it’s your last chance!
- Spread the beef mixture in a baking dish. Layer the mashed potatoes on top, then sprinkle with cheddar.
- Bake for 25 minutes until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
Hearty and satisfying, this pie’s creamy top contrasts beautifully with the savory beef beneath. Serve with a simple green salad to cut through the richness, or go all out with a side of garlic bread for the ultimate comfort meal.
Curry Chicken Pie
Alright, let’s dive straight into this curry chicken pie that’s about to rock your world. A flaky crust meets spicy, creamy filling—comfort food with a kick.
Ingredients
- 2 cups of shredded cooked chicken (rotisserie works wonders)
- 1 cup of frozen peas and carrots (no need to thaw)
- A splash of heavy cream (about 1/4 cup)
- 2 tbsp of curry powder (go for the hot one if you dare)
- 1 pre-made pie crust (because we’re all about that easy life)
- A couple of cloves of garlic, minced
- 1 small onion, diced
- 1 tbsp of olive oil
- 1/2 cup of chicken broth
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Heat olive oil in a pan over medium heat, toss in the onion and garlic, and sauté until they’re just golden—about 3 minutes.
- Stir in the curry powder, let it toast for 30 seconds to wake up those flavors.
- Add the chicken, peas, and carrots, pour in the broth and cream, and simmer for 5 minutes until everything’s cozy and thickened.
- Tip: If the mix looks too dry, a little more broth won’t hurt. You want it saucy, not soupy.
- Roll out the pie crust into a pie dish, pour in the filling, and top with another crust if you’re feeling fancy. Crimp the edges to seal the deal.
- Cut a few slits in the top for steam to escape—no one likes a soggy bottom.
- Bake for 25-30 minutes until the crust is golden and flaky. Let it rest for 5 minutes before slicing.
- Tip: Brushing the crust with an egg wash gives it that bakery-level shine.
Whoa, that first bite? Creamy, spicy, with a crunch that’ll have you coming back for seconds. Serve it with a cool cucumber salad to balance the heat, or go rogue and eat it straight from the pan—we won’t judge.
BBQ Pulled Pork Pie
Transform your BBQ leftovers into a show-stopping BBQ Pulled Pork Pie that’s as easy as it is delicious. This dish combines smoky, tender pulled pork with a flaky, buttery crust for a comfort food mashup you’ll crave.
Ingredients
- 2 cups of shredded BBQ pulled pork (leftovers work great!)
- 1 cup of your favorite BBQ sauce
- A splash of apple cider vinegar
- A couple of cups of shredded cheddar cheese
- 1 pre-made pie crust (because we’re all about that easy life)
- 1 egg, beaten (for that golden shine)
Instructions
- Preheat your oven to 375°F. Let’s get it hot and ready.
- In a bowl, mix the shredded pork with BBQ sauce and a splash of apple cider vinegar. This adds a tangy kick that cuts through the richness.
- Roll out your pie crust into a 9-inch pie dish. No need to be perfect—rustic is charming.
- Layer half the cheese at the bottom, then pile on the pork mixture, and top with the remaining cheese. Cheese on both layers means gooey goodness in every bite.
- Cover with the second pie crust, crimp the edges to seal, and brush with beaten egg for that Instagram-worthy golden finish.
- Cut a few slits on top for steam to escape. This prevents a soggy bottom—nobody wants that.
- Bake for 25-30 minutes until the crust is golden and the filling is bubbling. The smell will have your neighbors knocking.
- Let it cool for 10 minutes. I know, the wait is torture, but it sets the filling perfectly.
Crispy, flaky crust gives way to a smoky, cheesy interior with just the right amount of tang. Serve it up with a side of coleslaw or dunk slices in extra BBQ sauce for the ultimate indulgence.
Moroccan Lamb Pie with Filo Pastry
Craving something exotic yet comforting? This Moroccan Lamb Pie with Filo Pastry is a game-changer—flaky, savory, and packed with spices that’ll transport your taste buds straight to Marrakech.
Ingredients
- 1 lb ground lamb (the star of the show)
- A couple of sheets of filo pastry (keep ’em chilled till showtime)
- A splash of olive oil (for that golden crisp)
- 1 chopped onion (for a sweet base)
- 2 minced garlic cloves (because garlic is life)
- A handful of chopped parsley (freshness overload)
- 1 tsp each of cumin, coriander, and cinnamon (the spice trio)
- A pinch of salt and pepper (to wake it all up)
- 1 beaten egg (for that glossy finish)
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Heat a splash of olive oil in a pan over medium heat. Toss in the onion and garlic, sauté until they’re just golden—about 3 minutes.
- Add the ground lamb, breaking it up with your spoon. Cook until no pink remains—roughly 5 minutes. Tip: Drain excess fat for a lighter pie.
- Stir in the spices, salt, pepper, and parsley. Cook for another minute until fragrant. Tip: Toasting the spices beforehand? Chef’s kiss.
- Layer the filo sheets in a greased pie dish, brushing each with olive oil. Keep them overlapping for a rustic look.
- Spoon the lamb mixture over the filo, then fold the overhanging pastry over the top. Brush with the beaten egg for that golden shine.
- Bake for 25-30 minutes, or until the pastry is puffed and golden. Tip: Let it rest for 5 minutes before slicing—patience pays off.
Golden, flaky, and bursting with flavor, this pie is a showstopper. Serve it with a side of mint yogurt for a cool contrast, or go bold with a spicy harissa drizzle.
Greek Spinach and Feta Pie
Make this Greek Spinach and Feta Pie your next kitchen adventure. It’s flaky, savory, and packed with flavors that scream Mediterranean sunshine.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- A stick of cold butter, cubed
- A splash of ice water
- A bunch of fresh spinach, roughly chopped
- A couple of eggs, beaten
- A cup of crumbled feta cheese
- A pinch of salt and pepper
- A drizzle of olive oil
Instructions
- Preheat your oven to 375°F. Get that butter cold—it’s key for a flaky crust.
- Mix flour and butter in a bowl until it looks like coarse crumbs. Pro tip: Use your fingers for the best texture.
- Add ice water, a splash at a time, until the dough comes together. Don’t overwork it.
- Roll out the dough on a floured surface. Fit it into a pie dish, trimming the edges.
- Sauté spinach in olive oil until just wilted. Cool it down before mixing with eggs and feta.
- Pour the spinach mix into the crust. Fold over any extra dough for a rustic look.
- Bake for 35-40 minutes until golden. Let it sit for 5 minutes—patience pays off.
Zesty and rich, this pie pairs perfectly with a crisp salad. Try it warm for that gooey feta goodness.
Australian Meat Pie
Whip up a taste of Down Under with this no-fuss Aussie meat pie that’s all about bold flavors and flaky crust. Perfect for game day or a cozy night in, it’s a handheld delight that’ll have everyone asking for seconds.
Ingredients
- 1 lb ground beef (the good stuff, 80/20)
- 1 onion, diced small
- 1 clove garlic, minced
- A splash of Worcestershire sauce
- A couple of tbsp tomato paste
- 1 cup beef stock
- 1 tsp flour (to thicken things up)
- Salt and pepper (don’t be shy)
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten (for that golden shine)
Instructions
- Preheat your oven to 400°F—get it hot for that perfect crust.
- Brown the ground beef in a pan over medium heat, breaking it up as it cooks. Tip: Don’t overcrowd the pan for a better sear.
- Toss in the onion and garlic, cooking until they’re soft and smell amazing, about 5 minutes.
- Stir in the Worcestershire sauce, tomato paste, and flour, mixing well to coat everything.
- Pour in the beef stock, bring to a simmer, and let it thicken for about 10 minutes. Season with salt and pepper. Tip: Taste as you go—balance is key.
- Roll out one sheet of puff pastry into a pie dish, trimming the edges. Spoon in the meat filling, leaving a little space at the top.
- Top with the second sheet of pastry, sealing the edges with a fork. Brush with beaten egg for that glossy finish. Tip: Cut a small slit in the top to let steam escape.
- Bake for 25-30 minutes until golden and puffed. Let it cool for 5 minutes—patience pays off.
Crave-worthy with a crispy exterior and savory, juicy filling, this pie’s a crowd-pleaser. Serve it with a side of ketchup or go bold with a dollop of mashed avocado for a twist.
French Tourtière
Zesty and bold, this French Tourtière is your next kitchen adventure. Flaky crust meets savory filling—**game on**.
Ingredients
- 2 cups all-purpose flour, plus a little extra for dusting
- A pinch of salt
- A stick of cold butter, cubed
- A splash of ice water
- 1 lb ground pork
- A couple of cloves of garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- A small onion, finely chopped
- 1/2 cup beef broth
- 1 egg, beaten (for glaze)
Instructions
- **Mix** flour and salt in a large bowl. **Add** butter, rubbing it in until the mix looks like crumbs.
- **Drizzle** in ice water, a tbsp at a time, until dough forms. **Tip**: Don’t overwork it—keep it chill.
- **Wrap** dough in plastic and **refrigerate** for 30 mins. **Preheat** oven to 375°F meanwhile.
- **Brown** pork in a skillet over medium heat. **Add** garlic, spices, and onion, cooking until soft.
- **Pour** in beef broth, **simmer** until liquid reduces. **Cool** slightly.
- **Roll** out half the dough on a floured surface to fit a 9-inch pie dish. **Spoon** in the filling.
- **Top** with the remaining dough, sealing edges. **Cut** slits on top, brush with beaten egg.
- **Bake** for 45 mins or until golden. **Tip**: Let it sit for 10 mins before slicing—patience pays.
Every bite is a **flaky, spiced masterpiece**. Serve with a sharp arugula salad to cut through the richness.
Conclusion
Now that you’ve explored these 18 mouthwatering meat pie recipes, there’s a perfect pie for every gathering, from cozy family dinners to festive celebrations. We hope you’re inspired to roll up your sleeves and try a few—or all! Don’t forget to share which recipes stole your heart in the comments below and spread the joy by pinning your favorites on Pinterest. Happy baking!
