Classic Meat Pie

This classic meat pie features a rich, savoury filling of minced beef, carrots, celery, and onion, all enveloped in a silky, flavour-packed gravy. Topped with a buttery, flaky puff pastry, it's a timeless dish perfect for hearty family meals or comforting indulgence.

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings Portions

Ingredients

For the filling:

2 tbsp olive oil
1 large onion finely diced
2 medium carrots diced
2 sticks celery diced
500 g minced beef
2 cloves garlic minced
2 tbsp plain flour
250 ml beef stock
1 tbsp Worcestershire sauce
1 tbsp tomato purée
1 tsp dried thyme
1 tsp mustard
salt to taste
black pepper to taste

For the pie:

250 g all-butter puff pastry
1 large egg free range beaten

Instructions

Heat the olive oil in a large pan over medium heat. Add the onion, carrot and celery, cooking until softened (about 5 minutes). Add the garlic and cook for another minute.
2 tbsp olive oil, 1 large onion, 2 medium carrots, 2 sticks celery, 2 cloves garlic
Increase the heat slightly, add the minced beef, and cook until browned, breaking it apart with a wooden spoon.
500 g minced beef
Sprinkle over the flour, stirring well and cook for 2 minutes to eliminate the raw flour taste.
2 tbsp plain flour
Stir in the tomato purée, Worcestershire sauce, thyme, mustard (if using) and beef stock. Bring to a simmer and cook for 10–15 minutes, stirring occasionally, until the mixture thickens and becomes glossy.
1 tbsp Worcestershire sauce, 1 tbsp tomato purée, 1 tsp dried thyme, 1 tsp mustard, 250 ml beef stock
Season with salt and pepper to taste. Remove from the heat and let cool slightly.
salt, black pepper
Sprinkle plain flour over a cold dry clean worksurface and lay the pastry on it. Lightly dust your rolling pin and roll the pastry in one direction, turn 90 degrees and repeat until the pastry is slightly larger than the pie dish.
250 g all-butter puff pastry
Preheat your oven to 200°C (400°F). Transfer the filling to a pie dish. Drape the puff pastry over the top, trimming any excess, and press the edges to seal. Use a fork to crimp the edges for decoration.
Brush the pastry with beaten egg for a golden finish. Cut a small slit in the centre to allow steam to escape.
1 large egg
Place the pie in the oven and bake for 25–30 minutes, or until the pastry is puffed and golden.
Let the pie rest for 5 minutes before serving. Pair it with mashed potatoes, peas, or a fresh green salad.

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