Hearty Meat Pie
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Celebrate National Pie Day with this Hearty Meat Pie! I use beef chuck in this simple recipe for a warm and cozy savory pie that you can enjoy all winter long. This butter and flaky pie crust is filled with tender beef chuck, Russet potatoes, carrots and onions for a delicious dinner any night of the week!
If you’re looking for more savoy pie recipes, check out my Chicken Pot Pie, Supreme Pizza Pot Pie, or my Tomato Basil Quiche with Bone Broth.
Table of Contents
You will love this recipe if you are a fan of Chicken Pot Pie. This is another way to enjoy savory pot pie! I simmer Organic Prairie Chuck Roast for a tender beef that is mixed in with classic Russet potatoes, onions, and carrots. This meat pie is a take on the traditional Aussie meat pies and is the perfect dinner any night of the week!
For more tips on making a perfect pie crust, you can visit my post All Butter Pie Crust for tons of tips and tricks if you are new to pie baking! This Hearty Meat Pie is a comforting and cozy recipe to make when you want something easy and delicious.
Why You'll Love This Recipe
Twist on a Classic: If you're a fan of Chicken Pot Pie then you'll love this twist on the most iconic savory pie!
Comfort Food: Perfect for cold days or when you need a comforting meal, this Hearty Meat Pie offers a warming, satisfying experience that will just make you feel all warm and cozy inside.
Rich Flavor: This Hearty Meat Pie is packed with savory goodness, combining tender, seasoned chuck roast with flavorful vegetables, all encased in a delicious, flaky crust.
Make Ahead: This is an easy make ahead dish as you can easily reheat this in the oven and it tastes like you just made it.
Ingredients & Health Benefits
Chuck Roast: I use Organic Prairie Beef Chuck Roast.
Butter: I use Organic Valley Salted Butter for the crust, you can use unsalted if you prefer, just add ½ teaspoon of salt to the crust.
All Purpose Flour: Cairnspring Mills Organic All Purpose Flour is my favorite, this is milled at a small mill in Washington making it more nutrient dense than more commercially processed flours.
Beef Broth: I use Kettle & Fire Organic Beef Broth (use code MIMIBAKESCOOKIES for 20% off!) inside the filling for flavor.
Russet Potatoes: High in potassium and vitamin C, russet potatoes support heart health and boost the immune system.
Carrots: Loaded with beta-carotene and fiber, carrots improve vision and aid in maintaining a healthy digestive system.
Yellow Onion: Rich in antioxidants, yellow onions help reduce inflammation and lower the risk of chronic diseases.
Ghee: Packed with healthy fats and fat-soluble vitamins, ghee promotes digestive health and strengthens the immune system. I use Organic Valley Ghee.
Eggs: Organic eggs are used for the pie wash to create a golden brown and flaky curst. I use Organic Valley Large Eggs.
Tools Needed
5.5-Quart Dutch Oven (use code MIMIBAKES for 10% off your order!)
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Step by Step Instructions
Step 1
First step is to make the pie dough. This needs to be done at least 6 hours and up to 24 hours in advance. I usually do this the night before I plan to bake this pie.
To make the crust: Cut the butter into small cubes. Add to a stand mixer with paddle attachment with the flour. Mix on low until it looks like wet sand. (Alternatively, if you don’t want to use a mixer, use your hands, and coat the flour in the butter). Add in all the water and mix on low just until a dough forms, do not overmix.
Form the dough into 2 portions, one being about double the size of the other (the top should weigh about 170 grams and the bottom should weigh about 311 grams). Form into disks and wrap in plastic wrap. Refrigerate for at least 6 hours or overnight.
Step 2
To make the beef: Trim fat and cut beef into cubes 1-inch cubes and salt and pepper. In a 4 quart Dutch oven, add the ghee and put over high heat. Add the beef and sear the sides. Turn down to low and add the beef broth. Cover and cook for 30 minutes.
Step 3
Slice carrots and dice onion, add to a bowl. Set aside. Cut potato into 1-inch cubes (I leave skin on, but you can peel if you prefer no skin).
Step 4
Remove ¼ cup liquid and add to a small saucepan. Slowly whisk in flour to create a roux, pour it back into the Dutch oven and stir completely.
Add potatoes, cover, and simmer for 45 minutes, until potatoes are soft when poked with a fork.
Step 5
Preheat the oven to 350°F.
Step 6
Add in carrots and onion, stir it up, cover and turn heat off. The onions and carrots will steam enough like this.
Step 7
Grease a pie pan well with butter or ghee. On a floured surface, roll out pie dough to ¼-inch thick. Place the bottom pie crust into the pan and light lily form to the edges.
Add the beef mixture and spread evenly. Top with the top pie crust and crimp the pie around the edges to seal in the filling. Fold over the excess pie dough to create a crust and flute the edges.
Crack the egg and whisk, using a pastry brush, brush the top of the pie crust with the egg.
Step 8
Bake for 1 hour and then turn the heat up to 400°F and bake for an additional 10 to 15 minutes, or until the crust is golden brown to your liking. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Let rest for about 10 to 15 minutes before serving.
Baker's Tips
- Make sure your butter is cold for the pie dough. This is crucial! If you are new to making pie dough, visit my article All Butter Pie Crust for tons of tips and tricks on making the perfect pie dough.
- Trim the fat off the chuck roast to your liking. If you don’t want a really rich pie, then trim the fat off the chuck roast. If you do want a more rich pie, then you can leave fat on, totally up to you!
- Use a cast iron or aluminum pie pan for the best results, especially at high altitude. Glass and ceramic pie pans don’t cook pie as well as cast iron or aluminum. You can end up with a soggy bottom on pies baked in glass or ceramic. My favorite pie pans are the Lodge Cast Iron Pie Pan (that I used for this recipe) or the USA Pan Pie Pan which is aluminum.
- Bake your pie until the crust looks golden brown, to your liking. Pie is not like cookies or cakes where every minute really matters. Pie is more about the color of the crust, so don’t be afraid to bake a little longer if you think it needs more time. You want the crust to be golden brown which makes it the most flavorful and flaky!
- Store extra pie in the fridge.
- Reheat pie only in the oven, air fryer, or toast over. Do not reheat in the microwave! This is a sure way to ruin the pie crust, as it will become soggy. I know reheating can take more time using the oven or air fryer, but it is totally worth it!
FAQ's
Yes, just add ½ teaspoon of fine sea salt to the crust.
Yes, this is a great recipe to make ahead of time. Just be sure to store in the fridge.
Reheat this in your oven or toaster oven only, never the microwave! You can use a warm setting or you can heat at 350°F for 5 to 10 minutes (depending on how much you're reheating) basically until it's warm on the inside and the crust is crispy.
Craving More?
Hearty Meat Pie
Ingredients
Crust
- 226 grams salted butter (cold)
- 2 cups all purpose flour
- 3 ½ tablespoons cold water
Filling
- 2 pound Organic Prairie Chuck Roast
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 2 tablespoons Organic Valley Ghee
- ½ cup beef broth
- 1 yellow onion
- 2 large carrots
- 1 large Russet potato
- 64 grams all purpose flour
Topping
Instructions
- To make the crust: Cut the butter into small cubes. Add to a stand mixer with paddle attachment with the flour. Mix on low until it looks like wet sand. (Alternatively, if you don’t want to use a mixer, use your hands, and coat the flour in the butter). Add in all the water and mix on low just until a dough forms, do not overmix.
- Form the dough into 2 portions, one being about double the size of the other (the top should weigh about 170 grams and the bottom should weigh about 311 grams). Form into disks and wrap in plastic wrap. Refrigerate for at least 6 hours or overnight.
- To make the beef: Trim fat and cut beef into cubes 1-inch cubes and salt and pepper.
- In a 4-quart Dutch oven, add the ghee and put over high heat. Add the beef and sear the sides. Turn down to low and add the beef broth. Cover and cook for 30 minutes.
- Slice carrots and dice onion, add to a bowl. Set aside.
- Cut potato into 1-inch cubes (I leave skin on, but you can peel if you prefer no skin).
- Remove ¼ cup liquid and add to a small saucepan. Slowly whisk in flour to create a roux, pour it back into the Dutch oven and stir completely.
- Add potatoes, cover, and simmer for 45 minutes, until potatoes are soft when poked with a fork.
- Preheat the oven to 350°F.
- Add in carrots and onion, stir it up, cover and turn heat off. The onions and carrots will steam enough like this.
- Grease a pie pan well with butter or ghee.
- On a floured surface, roll out pie dough to ¼-inch thick. Place the bottom pie crust into the pan and light lily form to the edges.
- Add the beef mixture and spread evenly.
- Top with the top pie crust and crimp the pie around the edges to seal in the filling. Fold over the excess pie dough to create a crust and flute the edges.
- Crack the egg and whisk, using a pastry brush, brush the top of the pie crust with the egg.
- Bake for 1 hour and then turn the heat up to 400°F and bake for an additional 10 to 15 minutes, or until the crust is golden brown to your liking.
- Let rest for about 10 to 15 minutes before serving.
Video
Notes
Nutrition
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