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 Cheddar Apple Chicken Pot Pie!
Why You’ll Love This Recipe
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!
How to Make a Hearty Meat Pie
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 1/4 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 1/4-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.
Let rest for about 10 to 15 minutes before serving.
Ingredients for Hearty Meat Pie
Organic Prairie Beef Chuck Roast
Cairnspring Mills Organic All Purpose Flour
Kettle & Fire Organic Beef Broth (use code MIMIBAKESCOOKIES for 20% off!)
Organic Russet Potato
Organic Carrots
Organic Yellow Onion
Tips for Making the Best Hearty Meat Pie
- 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 people! 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!
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you’re making something healthy and buying fruits, veggies, or meats so maybe you don’t need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it’s already a healthy recipe, or you’re already buying good for you ingredients – it doesn’t mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This Hearty Meat Pie is the perfect rendition of the classic Aussie meat pies. This uses beef chuck roast, potatoes, carrots, and onions all cooked up in a buttery and flaky crust!
Ingredients
- Crust
1 cup (226 grams) Organic Valley Salted Butter, cold
2 cups (255 grams) organic all purpose flour
3 1/2 tablespoons cold water
- Filling
1 Organic Prairie Chuck Roast
2 teaspoons fine sea salt
1 teaspoon organic black pepper
2 tablespoons Organic Valley Ghee
1/2 cup organic beef broth
1 organic yellow onion
2 organic large carrots
1 large organic Russet potato
1/4 cup (64 grams) organic all purpose flour
1 Organic Valley Egg
Directions
- 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 1/4 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 1/4-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.
Recipe Video
Notes
- High Altitude – Follow the recipe as noted. I don’t have an adjustment here, as it’s all about how the pie dough looks. Make sure you check your pie dough and take it out when it’s golden brown to your liking! This may be closer to the time noted and not towards the end.
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