A simple meat pie with easy, approachable ingredients topped with a beautiful puff pastry crust. This is your family's favorite winter dish they have never had...trust me!
This pie is a breeze to prep and serve. It looks pretty, tastes warm and hearty, and can be adapted and adjusted to your heart's content. In fact, I'm certain that you after you try this recipe one time you'll be making it again and putting your own spin on it.
If you are looking for pretty ground beef recipes you should check out my Ground Beef Wellington. It is a reader favorite and oh so good!
Do I have to use ground beef or pork?
Of course not! You can use steak bits, bacon, or chicken, if you like. However, using a ground meat allows for the "pie" to stack up nicely without pockets of air. You'll get a better filling.
What if I am vegetarian?
Well first, the title of this recipe is literally meat pie. So hmmmm. BUT, let's say you want to make this pie for company and one person IS vegetarian. You simply add in more root veggies, mushrooms, rice, or even beans in place of the meat. Honestly, this is beautiful with all root veggies (use veggie stock instead of the beef).
But I thought a pie should have a pie crust?
A pie crust IS lovely with this recipe instead of the puff pastry. Be sure to blind bake your crust for about 10 minutes before adding the filling to ensure you don't have a soggy bottom crust. BUT...the puff pastry is sooo good with this. Try the puff pastry first, will ya? Just try it. You can always come back here and tell me I was dead wrong and leave a nasty comment.
But what if it IS that good. And it is sooo much easier than the whole pastry crust thing. And prettier.
That cast iron pan---a favorite! If you haven't yet treated yourself to a cast iron pan I suggest the Lodge 10 inch. It is so versatile!
This recipe is delicious enough for having friends over for dinner. In the winter bake this up and serve it with a lovely red wine, salad, and chocolate cake and you will have some happy guests, indeed!
Homestyle Meat Pie
- 1 pkg puff pastry sheets You won't use the entire box but in order to have a clean top on your pastry, if you are using a skillet like I have, you'll need the whole box to use from.
- 2 med potatoes (I use red potatoes most often), cooked (save ¼ cup of water, if able) I cut and boil mine while I am browning the meat. But feel free to use leftover potatoes or cook yours in the microwave.
- 1 lb ground beef
- 1 lb ground pork
- 1 small red onion, diced
- 2 med carrots, peeled and chopped
- 2 teaspoons flour
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons herbs de provence this is a blend of multiple spices. If you don't have it sub out dried thyme, sage, and rosemary.
- 1 teaspoons salt
- 1 teaspoon pepper
- ½ cup frozen peas most any frozen veggie would work fine
- Set out the puff pastry to thaw, a bit. Don't let it sit out longer than 30 minutes, however.
- Preheat your oven to 400 degrees.
- Dice your potatoes and put into a pot of boiling water to cook.
- Meanwhile, In a large cast iron skillet (or other skillet that can transfer to the oven), begin sauteing your ground beef and ground pork together on medium-high heat.
- Add the diced onion and carrot with the meat and saute until the meat is cooked through and no longer pink.
- Add the cloves of garlic and saute another minute or so.
- Sprinkle the flour and top and stir well until no visible flour remains.
- Add the beef broth, stir will, and bring to a boil.
- Turn the pan down to low, add the spices, Worcestershire sauce, and potatoes with the potato water (if you have any--if you don't, add a bit more beef broth if the meat mixture feels dry).
- Gently mash the potatoes with the back of a spoon or potato masher.
- Remove from heat and stir in the frozen veggies.
- Taste the meat mixture and add additional salt, pepper, spices, or beef broth if you feel it is needed.
- Top the skillet with puff pastry. You will need to use a few sheets to fully cover the skillet, cutting off the edges as needed.
- Optional, brush the pastry with a beaten egg or milk.
- Bake on 400 degrees for about 30-35 minutes or until the Puff Pastry is a deep golden brown.