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+ servings

Meat Pie Recipe

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: ground beef, italian sausage, mashed potatoes
Servings: 6 slices
Calories: 583kcal
Author: Jennifer Debth


  • 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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*I highly recommend watching the video for visuals on how to fill, top, seal, and flute the pie crust!


Serving: 1slice | Calories: 583kcal | Carbohydrates: 48g | Protein: 19g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 932mg | Potassium: 530mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1778IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 4mg