Meat Pie

Use extra-lean ground beef and lard to make this wholesome Meat Pie, and the fat content is not excessive. Meat Pie is a simple and inexpensive dish to prepare and one of the traditional comfort foods.

You can be as artistic as you like with your crust, embellishing it with pretty trimmings. . . .

Meat Pie


1 ½ - 2 lbs extra lean ground beef

1 small onion, minced

1 clove garlic, minced

1 small carrot, finely diced

1 – 2 large mushrooms, sliced

Filling and Top Crust

4 - 6 tbls flour

2 tbls peanut oil

2 tbls dried thyme

1 tbls dried oregano

½ tsp salt

1 tsp pepper

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2 cups pastry flour

2/3 cups lard

Pie Dough

¼ cup ice water

1 tbls white balsamic vinegar

1 tsp castor sugar

½ tsp salt


Measure flour into a large deep bowl.  Cube lard and stir into flour.  Use a pastry blender to cut lard into flour until it resembles coarse meal.

Rolled Dough

Whisk the sugar and salt in the cold water and vinegar until dissolved.  Make a well in the dry mixture and add the liquid; stir just until moisture is absorbed, as in the photo above.

Divide the dough into two parts and wrap each part in plastic wrap.  Press dough together into flattened rounds and chill for at least one hour.

Unbaked Pie


In a large saucepan heat peanut oil on medium heat.  Sauté onions until transparent, then add garlic and sauté one minute.  Increase heat to medium-high.  Sauté carrot and add mushrooms last.  Then, add the ground beef and break up lumps while stirring to brown the meat.

When the meat is completely browned, add the flour gradually, stirring until liquid is absorbed.  Cover the pan and set aside.

Preheat oven to 375° F if using glass bakeware or 425° F if using a metal pie plate.

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Retrieve the larger of the two dough balls and roll out on floured pastry board to fit an 8” pie plate.  Fold in half and lift gently to ease into greased and lightly floured pie plate; trim excess from around the edge of the plate and fill any gaps with trimmings.  Brush lightly with olive oil.

Retrieve smaller of two dough balls and roll out to ½” clearance all around pie plate.

Spoon the filling into the bottom crust, pressing to compress firmly.  Lift top crust gently and center on plate.  Trim to even the edges, then tuck the overlap around the lower edge and press gently to seal.  Create a decorative edge using thumb and fingers or a fork.

Using trimmings, cut decorative shapes and place symmetrically around the crust.  Cut steam vents between shapes and sprinkle top with coarse sea salt.

Place in center of oven and bake 10 minutes, then reduce heat to 325° F and bake for another 25 – 35 minutes until crust is nicely browned.

Allow pie to cool slightly while preparing a quick sauce.


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