Meat Pie Recipe

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

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

Cold water: Helps bind the dough together without making it too sticky.

Ground beef: The main protein in the filling, offering a rich and savory flavor.

Chopped onion: Adds sweetness and depth to the filling.

Minced garlic: Enhances the overall flavor with its aromatic qualities.

Beef broth: Provides moisture and a rich, beefy taste to the filling.

All-purpose flour: Used to thicken the filling, ensuring it holds together well.

Frozen peas: Adds a pop of color and a slight sweetness to the filling.

Chopped carrots: Contributes texture and a mild sweetness to the filling.

Salt and pepper: Essential seasonings to enhance the overall taste of the pie.

When making the dough for your meat pie, ensure that the butter is very cold. This helps create a flaky crust. You can even chill your mixing bowl and rolling pin to keep everything cold while working.

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

• cubed cold butter - Substitute with coconut oil: Coconut oil can provide a similar texture and is a dairy-free option.

• cold water - Substitute with cold milk: Cold milk can add a richer flavor to the dough.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can be a healthier alternative.

• chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version of the pie.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• frozen peas - Substitute with frozen green beans: Green beans provide a similar texture and nutritional profile.

• chopped carrots - Substitute with chopped sweet potatoes: Sweet potatoes add a different flavor and are rich in vitamins.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and reduce the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• 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 for up to 3-4 days.

• If you plan to freeze the meat pie, first wrap it securely in plastic wrap, ensuring that all edges are covered. Then, wrap it again in aluminum foil to prevent freezer burn.

• Label the wrapped meat pie with the date of freezing to keep track of its freshness. It can be stored in the freezer for up to 2-3 months.

• When ready to reheat, thaw the meat pie in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the pie.

• Preheat your oven to 350°F (175°C). Remove the plastic wrap and foil, and place the meat pie on a baking sheet. Cover the edges with foil to prevent over-browning.

• Bake the meat pie for 20-30 minutes, or until heated through. If the crust starts to brown too quickly, cover it loosely with foil.

• For individual servings, slice the meat pie and reheat in the microwave. Place a slice on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking periodically to ensure even heating.

• To maintain the crispiness of the crust, consider reheating slices in a toaster oven or conventional oven instead of the microwave. This will help keep the crust flaky and delicious.

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

• For a quicker method, use a microwave. Place a slice of meat pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. 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 8-10 minutes. This method will keep the crust crispy while warming the filling thoroughly.

• To reheat 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 warming.

• For a toaster oven, preheat to 350°F (175°C). Place the meat pie on a baking sheet and heat for 15-20 minutes. This method is great for maintaining the crust's texture while ensuring the filling is hot.

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

• Mixing bowl: Essential for combining the flour and butter to create the dough.

• Plastic wrap: Used to wrap the dough and refrigerate it for 30 minutes.

• Skillet: Necessary for cooking the ground beef, onion, and garlic until the beef is browned.

• Rolling pin: Helps in rolling out the dough to line the pie dish and cover the filling.

• Pie dish: The vessel where the meat pie is assembled and baked.

• Knife: Used to chop the onions and carrots, and to cut slits in the top crust.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Measuring cups: Ensures accurate measurement of ingredients like flour, butter, and beef broth.

• Measuring spoons: Used to measure smaller quantities of ingredients like minced garlic and flour.

• Wooden spoon: Ideal for stirring the beef mixture in the skillet.

• Pastry brush: Can be used to brush the top crust with an egg wash for a golden finish, if desired.

• Cooling rack: Allows the pie to cool slightly before serving.

Prepare ingredients in advance: Chop the onion and carrots ahead of time and store them in the fridge.

Use a food processor: Quickly combine flour and butter for the dough using a food processor.

Pre-cook the filling: Cook the ground beef, onion, and garlic mixture the night before and refrigerate.

Frozen vegetables: Use pre-chopped frozen peas and carrots to save chopping time.

Ready-made dough: Substitute homemade dough with store-bought pie crust to cut down on preparation time.