Description
Few things are as comforting as a British Beef Pie with a flaky, golden crust and a rich, savory filling. Whether you’re looking for Meat Pie Ideas
Ingredients
For the Beef Filling:
- 2 lbs (900g) beef chuck or short ribs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour (to thicken the sauce)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
For the Pie Crust:
- 2 ½ cups (315g) all-purpose flour
- 1 cup (225g) unsalted butter, cold and cubed
- ½ tsp salt
- ½ cup (120ml) cold water
For Assembly:
- 1 egg, beaten (for egg wash)
Instructions
Sear the Beef: In a Dutch oven, heat olive oil over medium-high heat. Add the beef and brown it on all sides (about 5 minutes). Remove and set aside.
Sauté the Vegetables: In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
Build the Flavor: Stir in tomato paste and cook for 1-2 minutes. Sprinkle flour over the mixture, stirring well.
Simmer the Sauce: Pour in the beef broth, add Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
Slow-Cook to Perfection: Add the browned beef back in, cover, and let it simmer for 1.5 to 2 hours until the meat is tender. Stir occasionally.
Thicken if Needed: If the filling is too thin, simmer uncovered for an additional 10 minutes until thickened. Remove bay leaf.
Mix the Dough: In a large bowl, combine flour and salt. Add cold butter and use your fingers to mix until the dough resembles coarse crumbs.
Add Cold Water: Gradually add cold water, stirring until the dough comes together.
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll Out the Dough: On a floured surface, roll the dough to fit your pie dishes.
Preheat Oven to 375°F (190°C).
Fill the Pies: Divide the beef filling among the pie dishes.
Cover with Crust: Place the rolled-out pie crust over each dish, trimming the edges.
Seal & Vent: Crimp the edges and cut small slits in the top to allow steam to escape.
Brush with Egg Wash: Lightly brush with a beaten egg for a golden crust.
Bake for 30-35 minutes or until the crust is golden brown.
Let Cool for 5 Minutes, then serve warm!
Notes
✅ Use Short Ribs for Maximum Flavor – They add richness to the filling.
✅ Let the Filling Cool Before Assembling – Prevents a soggy crust.
✅ Brush with Egg Wash – Gives the pie a beautiful golden color.
- Prep Time: 30
- Cook Time: 2H
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Fat: 12g
- Carbohydrates: 35g
- Protein: 30g
Keywords: Beef Pot Pies With Pie Crust