Meat and Potato Pie is a comforting, hearty dish that brings together tender, seasoned ground beef and soft, flavorful potatoes, all encased in a flaky, golden pastry crust. This classic British-inspired pie is the perfect meal for cooler days, offering rich, savory flavors and a satisfying combination of textures. The ground beef is cooked with onions and simple spices, while the potatoes add a creamy element that pairs beautifully with the crisp pastry. Whether served with a side of gravy or fresh vegetables, this pie is a delicious, comforting option for family dinners or casual gatherings.
Ingredients
For the pastry:
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
For the filling:
- 1 lb ground beef
- 2 large potatoes, peeled and diced
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the pastry: In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the filling: In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and garlic, and cook for 3-4 minutes until softened. Stir in the diced potatoes, thyme, Worcestershire sauce, salt, and pepper. Cook for an additional 10 minutes, stirring occasionally, until the potatoes are just tender. Remove from heat and let the mixture cool slightly.
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Assemble the pie: On a floured surface, roll out one portion of the pastry dough to fit the bottom of a 9-inch pie dish. Gently press the dough into the dish. Spoon the meat and potato filling into the pastry-lined dish.
- Top with pastry: Roll out the second portion of dough and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Brush the top with beaten egg for a golden finish.
- Bake: Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve: Let the pie cool for a few minutes before slicing. Serve warm with gravy or fresh vegetables on the side.
This Meat and Potato Pie is a warm, satisfying dish that brings comfort to the table, perfect for a cozy family dinner or special occasion!