All Meat Pie Recipe
Make All Meat Pie Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry (Top and Bottom)
Filling — Meats & Base
Filling — Vegetables & Aromatics
Filling — Liquids & Binders
Seasoning & Finish
Method
Pastry (Top and Bottom)
- 1
Make dough
In a large bowl, whisk together 3 cups flour, 1 tsp salt and 1/2 tsp sugar. Cut in the cold butter and cold lard/shortening using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing gently with a fork until dough just comes together and holds when pinched (about 6–7 tbs). Do not overwork.
- 2
Chill
Divide dough into two discs (slightly larger for bottom). Wrap each tightly in plastic and chill in refrigerator for at least 30 minutes (up to 2 hours).
- 3
Roll out
On a floured surface, roll the larger disc to about 12 inches in diameter and roughly 1/8-inch thick to fit a 9-inch deep-dish pie dish. Transfer to the dish, pressing gently to line the bottom and sides. Trim excess, leaving about 1/2-inch overhang. Roll the second disc to about 11–12 inches for the top.
- 4
Filling — Meats & Base
- 5
Render bacon and brown meats
Preheat oven to 375°F (190°C). In a large heavy skillet over medium heat, add 1 tbs olive oil and the diced bacon (4 oz). Cook until bacon has released fat and is lightly crisp (4–5 minutes). Add the beef steak pieces (0.5 lb) and sear until browned on all sides, about 4 minutes. Remove seared steak and bacon with a slotted spoon and set aside. In the same skillet, add ground beef (1 lb), ground pork (0.5 lb) and sausage meat (0.5 lb). Cook, breaking up the ground meat, until no longer pink and beginning to brown, about 6–8 minutes. Drain off excess fat, leaving about 1–2 tablespoons in the pan for flavor.
- 6
Filling — Vegetables & Aromatics
- 7
Sweat vegetables
Add the finely chopped onion (1), diced carrot (1) and diced celery (1) to the meat mixture. Cook, stirring, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic (3 cloves), thyme (1 tsp), rosemary (1/2 tsp) and the bay leaf; cook for another 1 minute until fragrant.
Filling — Liquids, Thickeners & Seasoning
- 8
Deglaze and thicken
Sprinkle 2 tbs flour over the meat-vegetable mixture and stir to coat; cook 1–2 minutes to remove raw flour taste. Pour in 1/4 cup red wine to deglaze, scraping up browned bits from the pan. Add 1 cup beef stock, 1 tbs tomato paste and 1 tsp Worcestershire sauce. Stir to combine and bring to a gentle simmer.
- 9
Simmer to reduce
Reduce heat to medium-low and simmer until mixture thickens and liquids are slightly reduced, about 10–12 minutes. Taste and season with 1.5 tsp salt and 1 tsp freshly ground black pepper. Remove and discard the bay leaf. Remove from heat and allow filling to cool slightly (5–10 minutes) so it does not make the pastry soggy.
Assemble and Bake
- 10
- 11
- 12
Bake
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40–50 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil after 25 minutes.
- 13
Rest and serve
Remove pie from oven and let rest on a wire rack for 15–20 minutes before slicing. This helps the filling set so slices hold together. Serve warm.