Traditional British Meat Pie Recipe

Ingredients

• 1 pound (450g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 2 tablespoons all-purpose flour
• 1/2 cup (120ml) beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 2 (9-inch) unbaked pie crusts (homemade or store-bought)
• 1 egg (for egg wash)

Instructions

1. 1

   Prepare the filling: In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain excess fat if necessary. Add finely chopped onion, minced garlic, and diced carrot to the skillet, and sauté until the vegetables are tender and fragrant, about 5 minutes.

2. 2

   Thicken the filling: Sprinkle the all-purpose flour over the cooked meat and vegetables, stirring well to combine and cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the beef broth and Worcestershire sauce while stirring to avoid lumps. Add salt, ground black pepper, and dried thyme, then cook the mixture for another 3-5 minutes until thickened and bubbly. Remove from heat and let cool slightly.

3. 3

   Prepare the crust: Preheat the oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish, pressing gently to cover the bottom and sides evenly.

4. 4

   Fill the pie: Spoon the cooled meat filling evenly into the prepared pie crust. Place the second pie crust over the filling. Trim any excess dough around the edges, then press to seal the top and bottom crusts together. Crimp the edges decoratively if desired. Cut a few small slits in the top crust to allow steam to escape.

5. 5

   Apply egg wash: Beat the egg in a small bowl and brush it gently over the top crust. This will help the crust develop a beautiful golden brown color while baking.

6. 6

   Bake the pie: Place the pie on the middle rack of the preheated oven and bake for 30-35 minutes or until the crust is golden brown and crisp.

7. 7

   Rest and serve: Remove the pie from the oven and let it rest for 10-15 minutes before slicing to allow the filling to set. Serve warm and enjoy your cozy traditional British meat pie.