Meat Pie Recipe

Combine dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar.

Cut in butter

Add 12 tablespoons cold, cubed unsalted butter to the flour. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 minutes).

Add ice water

Sprinkle 6 tablespoons ice water evenly over the flour-butter mixture, 1–2 tablespoons at a time, tossing gently with a fork after each addition until the dough just comes together. You may not need all the water; dough should be cohesive but not sticky.

Form and chill dough

Turn the dough out onto a lightly floured surface and divide into two portions (one slightly larger for the bottom crust). Gently form each into a disk, wrap both tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Prepare egg wash

Whisk 1 large egg with 1 tablespoon milk in a small bowl and set aside in the refrigerator until ready to use.

Prepare vegetables

While the dough chills (or ahead of baking), finely chop 1 yellow onion, mince 2 garlic cloves, and finely dice 1 carrot and 1 celery stalk. Chop 1/2 cup mushrooms if using.

Brown meat and vegetables

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground beef and 0.25 lb ground pork sausage and cook, breaking up with a spoon, until mostly browned (4–6 minutes). Push meat to the side, add the chopped onion, carrot, celery, and mushrooms. Cook until vegetables soften, about 5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Develop flavor

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add 2 tablespoons flour and stir to coat meat and vegetables; cook 1 minute to remove raw flour taste.

Simmer filling

Gradually stir in 3 tablespoons beef stock and 1 tablespoon Worcestershire sauce, scraping any browned bits from the pan. Add 1 tablespoon chopped fresh thyme (or 1 tsp dried), 2 tablespoons chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to medium-low and simmer until mixture thickens to a spoonable consistency, about 4–6 minutes. Taste and adjust seasoning. Remove from heat and let cool to warm (not hot) before filling the pastry.

Preheat oven

Preheat the oven to 400°F (200°C). Position a rack in the center of the oven.

Roll out pastry

On a lightly floured surface, roll the larger dough disk to about 12–13 inches in diameter to fit a 9-inch deep-dish pie plate or a 9-inch springform with sides. Gently transfer it to the pie plate, easing it into the corners without stretching. Trim any excess pastry leaving about a 1/2-inch overhang.

Add filling

Spoon the cooled meat filling into the prepared bottom crust, spreading it evenly and pressing down lightly to remove air pockets. If any excess fat accumulated, spoon it off before filling.

Top crust and finish

Roll the second dough disk to about 11–12 inches. Place it over the filling. Trim excess so edges meet, then fold and crimp edges to seal. Cut 2–4 small vents in the top crust to allow steam to escape. Brush the top with the prepared egg wash. For a decorative finish, you may flute the edge or cut shapes from leftover dough and apply.

Bake

Place the pie on a baking sheet to catch any drips and bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake an additional 25–30 minutes, or until the crust is golden brown and the filling is bubbling through vents. If the edges brown too quickly, shield them with foil.

Rest and serve

Remove the pie from the oven and let it rest on a wire rack for at least 15–20 minutes to set the filling for cleaner slices. Sprinkle with 1 tablespoon chopped fresh parsley if desired, slice, and serve warm.