This Meat Pie is a humble, hearty dinner that’s loved by kids and adults alike. A homemade filling made with ground beef, Italian sausage, veggies, and mashed potatoes is stuffed into a store-bought buttery pie crust.
If you love savory pies, like my homemade shepherd’s pie or mini chicken pot pies, you’ll love this meat pie recipe. Today, we’re making a homemade ground beef and veggie filling, but keeping things quick and easy by using store-bought pie crust. Want to go above and beyond? Feel free to make your own crust!
What is a meat pie?
A meat pie is a savory pie made with a variety of meats, veggies, and in today’s recipe: mashed potatoes!
Meat pies can come in many varieties, like shepherd’s pie which is made with ground beef or lamb, or chicken pot pie which is made with rotisserie chicken. Today’s recipe is made with a blend of ground beef and Italian sausage.
- Ground Beef and Italian Sausage – use lean ground beef so the filling isn’t overly greasy. You can choose between sweet, mild, or hot Italian sausage depending on your spice tolerance.
- Yellow Onion, Carrot, and Celery – a classic blend of veggies to give the meat pie texture, flavor, nutrients, and color to the filling.
- Garlic – provides a subtle nuttiness.
- Salt, Pepper, Dried Rosemary, and Dried Thyme – a simple seasoning blend that adds sweet, earthy flavors to complement the Italian sausage.
- All-Purpose Flour – helps thicken the filling.
- Tomato Paste, Worcestershire Sauce, and Beef Broth – a sweet, tangy, and flavorful sauce to add moisture to the meat pie.
- Mashed Potatoes – use a store-bought bagged variety for easy prep! Feel free to make a homemade mashed potato recipe ahead of time if preferred.
- Pie Crust – again, use a store-bought, refrigerated variety for easy prep.
How to make
This quick and easy recipe is sure to be a crowd favorite! Flaky, buttery pie crust is stuffed with a rich and creamy meat filling — YUM!
- Heat a large non-stick pan over medium heat then add in beef, sausage, onion, carrot, celery, garlic, salt, pepper, rosemary, and thyme. Cook until the meat is no longer pink and the veggies are tender. Drain off excess grease if necessary then sprinkle on flour and cook, stirring constantly, for 1 minute.
- Mix in tomato paste, Worcestershire sauce, and broth then simmer to thicken, if necessary.
- Stir in mashed potatoes then set aside.
- Place one of the pie crusts into a 9 inch pie plate and gently press the crust into the bottom and up the sides.
- Fill with the meat mixture then top with the other pie crust.
- Wrap the excess top crust under the edge of the bottom crust and press the edges together. Cut slits in the top to vent.
- Bake at 425ºF for 45 minutes or until the crust is golden brown then let sit for 10-15 minutes to cool before slicing and serving!
How to thicken meat pie filling
If your meat pie filling isn’t quite thick enough to be poured into the pie crust, you have a couple of options:
- Keep simmering. Simmering the filling allows excess moisture to evaporate.
- Add more flour. We’re already adding two tablespoons of flour to the filling mixture to help it thicken up, but if it’s still a little bit loose, try adding an extra tablespoon or two.
Do you have to cut slits in meat pie?
Yes! Cutting slits in the top crust gives the steam a place to escape as the pie cooks. Not venting could result in the top crust rupturing since the steam has nowhere to go.
Do you cover meat pie with foil?
Not necessarily. The pie initially bakes uncovered in the oven.
However, if the filling isn’t quite cooked yet and you notice the crust beginning to brown too much, you can cover the top with foil so it doesn’t burn.
What to serve with meat pie
Serve meat pie with a side of greens or veggies! Here are some ideas:
How to store
Store leftover pie in an airtight container in the fridge for 3-5 days or in the freezer for 1-2 months.
To reheat, thaw in the fridge if frozen then microwave or bake to warm!
Meat Pie Recipe
Equipment for this recipe
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1/2 yellow onion diced
- 1 carrot finely diced
- 1 stalk celery finely diced
- 1 tablespoon minced garlic
- 1/2 teaspoon salt plus more to taste, if necessary
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth
- 1 cup leftover mashed potatoes I used a store-bought bagged variety
- 1 (15 oz) box refrigerated pie crust should contain 2 pie dough circles - thawed according to box directions
- Heat a large non-stick pan over medium heat.
- Once hot, add in beef, sausage, onion, carrot, celery, garlic, salt, pepper, rosemary, and thyme.
- Cook, breaking up the beef as you go, until the meat is no longer pink and the vegetables are tender.
- Drain off an excess grease, if necessary.
- Sprinkle the meat and veggie mixture with flour and cook, stirring constantly, for 1 minute.
- Stir in the tomato paste, Worcestershire sauce, and broth, then simmer, if necessary, to thicken.
- Stir in mashed potatoes, then taste and re-season, if necessary. Set aside.
- Preheat oven to 425 degrees F, then place one of the pie crusts into a 9 inch pie plate.
- Gently press the crust into the bottom and up the sides of the plate, fill with the meat mixture, then top with the other pie crust; the crust should lay directly on top of the filling.
- Wrap the excess top crust under the edge of the bottom crust and press the edges together to seal. Flute the edges, then cut slits in the top to vent.*
- Bake in preheated oven for 45 minutes, or until the crust is cooked through and golden brown; cover the edges with foil if they start to get too brown.
- Remove pie from oven and let sit for 10-15 minutes before slicing and serving!
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*Note: Nutrition information is estimated and varies based on products used.