When you make Ground Beef Meat Pie, you better have a big appetite because this guy is hearty! You’re just a fork dipping into a flakey, buttery crust away from the tangy, meaty, veggie-filled comfort food found within. You can serve it with sides, maybe some creamy mashed potatoes or a crunchy, leafy salad, sure. But who wants all that when you’ve got everything you need inside the Ground Beef Meat Pie?! Prepared to be amazed and filled with satisfaction, dinner is going to be quite the feast!
Ingredients
- 1/3 cup butter
- 1 cup onions, finely chopped
- 2 tablespoons garlic, minced
- 1 tablespoon parsley, finely chopped
- 1 pound ground beef
- 2 medium potatoes, peeled and grated
- 2 carrots, peeled and grated
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 cup panko breadcrumbs
- 2 (9-inch) crust pie dough discs
- 1 egg, beaten
Directions
Step 1 –In a large skillet over medium-high heat, melt the butter until it starts to sizzle and shimmer.
Step 2 –Add the onions, the garlic, the parsley, and the ground beef to the butter and cook, stirring with a spatula, until the meat is no longer pink, about 5-7 minutes.
Step 3 –Add the potatoes, the carrots, the Worcestershire sauce, the soy sauce, the salt, and the pepper to the meat mixture and cook, while stirring to combine, about 2-3 minutes.
Step 4 –Stir the breadcrumbs into the meat mixture until fully combined.
Step 5 –Transfer the meat filling away from the heat and allow it to cool completely for at least 1 hour and up to overnight.
Step 6 –Preheat the oven to 400 degrees F.
Step 7 –Transfer the first dough disc onto a 9-inch pie pan and gently press down to form the bottom pie crust.
Step 8 –Slowly transfer the meat filling from the skillet into the pie crust and evenly spread the meat filling across.
Step 9 –Carefully place the second dough disc over the meat filling as the top pie crust; ensuring the crust covers the pie pan entirely.
Step 10 –Gently press the edges of the top crust and the edges of the bottom crust together, and crimp with your fingers to seal.
Step 11 –Make 5-6 slits on the top of the pie crust for ventilation.
Step 12 –Gently brush the beaten egg over the top of the crust and the edges.
Step 13 –Bake until the edges of the pie crust are golden brown, about 20 minutes.
Step 14 –Lower the heat to 350 degrees F and bake until the rest of the top crust is golden brown, about 40 minutes.
Step 15 –Let the meat pie cool for at least 1 hour.
Step 16 –Serve.
