Few dishes bring as much joy and comfort as a warm, flaky meat pie. This recipe offers a traditional approach with a soft, buttery crust and a savory beef filling that’s seasoned just right. These golden pockets of goodness are perfect for lunch, dinner, or even an afternoon snack. Whether you’re preparing a batch for a family gathering or simply stocking your freezer with make-ahead meals, these meat pies deliver in flavor, texture, and satisfaction.
What makes this version special is the balance of seasoned ground beef, tender potatoes, sweet carrots, and a thick, flavorful gravy, all enclosed in homemade shortcrust pastry. The filling is not overly spicy, making it a crowd-pleaser for both adults and kids. While they may look bakery-perfect once baked, they’re surprisingly easy to assemble at home with simple ingredients. You don’t need any fancy tools—just a rolling pin, a fork, and your appetite.
These pies are not only filling but also versatile. Pair them with a fresh salad or soup for a full meal, or enjoy them solo straight from the oven. However you serve them, they’re bound to disappear fast.
Servings: Makes about 10 medium meat pies
Ingredients:
500 g ground beef (18–20% fat)
700 g plain flour, plus extra for dusting and thickening
380 g unsalted butter
1 large egg (for egg wash)
4 to 8 tablespoons (approx. 100 ml) cold water
1 beef bouillon cube
1 teaspoon curry powder
1 teaspoon dried thyme
1 small onion, chopped (about ⅓ cup)
2 medium potatoes, peeled and diced (about 1 cup)
1 large carrot, diced (about ½ cup)
2 tablespoons vegetable oil
1 teaspoon sugar (optional)
½ teaspoon salt for dough (adjust to taste)
Instructions:
Start with the dough. In a mixing bowl, combine flour, salt, sugar (if using), and butter. Rub together using your fingers until the mixture resembles breadcrumbs. Gradually add water, mixing gently until a smooth dough forms. Be careful not to overwork the dough. Let it rest in the refrigerator for about 30 minutes.
For the filling, heat oil in a pan over medium heat. Add chopped onions and cook until translucent. Add the ground beef, breaking it apart as it cooks. Once browned, season with curry powder, thyme, crumbled bouillon, and a small pinch of salt. If too dry, add a bit of water. Stir in boiled potatoes and carrots, cooking for another 3–5 minutes. To thicken, mix 2 tablespoons of flour with water to form a paste and stir into the meat mixture. Let it simmer briefly, then remove from heat and let cool completely.
Preheat the oven to 180°C (350°F). Whisk the egg and set aside. Roll out the chilled dough on a floured surface and cut into circles. Add filling to the center of each, brush one edge with egg, and fold over to seal. Press the edges with a fork, place on an oiled or lined baking tray, brush with egg wash, and bake for 20–30 minutes or until golden brown.
Nutritional and Dietary Notes:
These meat pies are rich in protein from the beef and contain carbohydrates from the flour and potatoes. The inclusion of carrots adds a bit of fiber and natural sweetness. Butter makes the pastry indulgent but also high in saturated fat. This recipe is not suitable for those with gluten or dairy intolerances unless adapted using alternative flours and fats. Egg is used for sealing and gloss, which may be a concern for those with egg allergies.
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