Meat Pie Recipe

Ground beef: The main protein for the filling, providing a rich and hearty flavor.

Onion: Adds sweetness and depth to the filling.

Garlic: Enhances the savory taste of the meat.

Beef broth: Creates a flavorful base for the gravy.

Flour: Used to thicken the gravy and for making the crust.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and warmth.

Frozen peas and carrots: Provide color, texture, and additional nutrients to the filling.

All-purpose flour: The base for the crust, giving it structure and flakiness.

Cold butter: Essential for creating a flaky crust.

Ice water: Helps bring the dough together without warming the butter.

When making the crust, ensure that the butter is very cold. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. When adding the ice water, do so gradually and mix with a fork until the dough just comes together. Overworking the dough can make it tough.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can add a subtle complexity to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, providing a similar flavor without the need for mincing.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter flavor and is suitable for vegetarians.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, offering a gluten-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• frozen peas and carrots - Substitute with fresh peas and diced carrots: Fresh vegetables can offer a more vibrant flavor and texture compared to frozen ones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and is a healthier, fiber-rich alternative.

• cold butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, providing a similar texture in the pastry.

• ice water - Substitute with cold milk: Cold milk can add a richer flavor and help bind the dough similarly to ice water.

• Allow the meat pie to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, cover the meat pie tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days.

• For long-term storage, wrap the meat pie in a layer of plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn and maintain the pie's flavor and texture.

• 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 enjoy, thaw the meat pie in the refrigerator overnight. This gradual thawing helps maintain the pie's structure and prevents the crust from becoming too soggy.

• To reheat, preheat your oven to 350°F (175°C). Place the meat pie on a baking sheet to catch any drips and bake for 20-30 minutes or until the filling is heated through and the crust is crispy.

• If reheating a single slice, you can use a microwave. Place the slice on a microwave-safe plate and cover it with a microwave-safe cover. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For an extra crispy crust, you can reheat the meat pie in a skillet over medium heat for a few minutes after microwaving. This will help to crisp up the bottom crust.

• If you prefer, you can also reheat the meat pie directly from frozen. Preheat your oven to 375°F (190°C) and bake for 50-60 minutes or until the filling is hot and the crust is golden brown. Cover the edges with foil if they start to brown too quickly.

• Always ensure the meat pie reaches an internal temperature of 165°F (74°C) when reheating to ensure it is safe to eat.

• Preheat your oven to 350°F (175°C). Place the meat pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Bake for 20-25 minutes or until heated through.

• If you prefer using a microwave, cut a slice of the meat pie and place it on a microwave-safe plate. Cover 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.

• For a crispier crust, consider reheating in a skillet. Preheat the skillet over medium heat, then place the meat pie slice in the skillet. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure both sides are heated evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the meat pie slice in the air fryer basket and heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook. This method will give you a crispy crust and warm filling.

• For those with a toaster oven, preheat it to 350°F (175°C). Place the meat pie on a baking sheet and cover loosely with aluminum foil. Heat for 15-20 minutes or until the filling is hot and the crust is crispy.

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

• Large skillet: Essential for cooking the ground beef, onion, and garlic together.

• Wooden spoon: Useful for stirring the meat mixture and ensuring even cooking.

• Measuring cups: Necessary for accurately measuring ingredients like beef broth and flour.

• Measuring spoons: Used to measure smaller quantities of ingredients such as salt and pepper.

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

• Chef's knife: Ideal for chopping the onion and mincing the garlic.

• Mixing bowl: Used to combine the flour and salt for the crust.

• Pastry cutter: Helps to cut the cold butter into the flour mixture until it becomes crumbly.

• Fork: Useful for tossing the dough with ice water until it forms a ball.

• Rolling pin: Needed to roll out the dough to fit the pie plate.

• 9-inch pie plate: The vessel in which the meat pie will be assembled and baked.

• Knife: Used to trim the dough even with the edge of the pie plate and to cut slits in the top crust.

• Cooling rack: Allows the pie to cool evenly after baking.

Prepare ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the cooking process.

Use pre-made crust: Save time by using a store-bought pie crust instead of making one from scratch.

Cook filling early: Prepare the ground beef mixture the day before and refrigerate it, so you only need to assemble and bake the pie.

Frozen vegetables: Opt for pre-chopped frozen peas and carrots to eliminate the need for additional chopping.

Batch cooking: Double the recipe and freeze one meat pie for a quick meal later.