These flaky, golden meat pie recipe favorites are packed with fork-tender beef that's been simmered for hours in dark Guinness until the gravy turns thick and glossy. The filling tastes rich and deeply savory, with mushrooms that soak up all that beefy goodness. I started making these after a cold autumn weekend when I wanted something that would fill the house with warmth, and now they're my go-to whenever I need real comfort food that actually delivers.
They're easier than you'd think, especially if you keep some in the freezer for those nights when only a proper dinner recipe will do, just like my Easy Chicken Noodle Soup Recipe or Easy Creamy Potato Soup Recipe or Easy Chicken salad recipe.
The best part? You can make a big batch and freeze half for later.
Why You will Love This Meat Pie Recipe !
It's deeply satisfying. Slow-cooked beef in thick, savory gravy wrapped in buttery pastry hits differently on a cold day.
The filling is foolproof. You brown the meat, add your liquids, and let time do the work. The beef becomes tender without much fussing.
Make-ahead friendly. These mini Meat Pie Recipe freeze beautifully, so you can pull out a few whenever you need them.
Feeds a crowd. This recipe makes 12 small pies, perfect for parties, game days, or filling up your freezer.
Restaurant-quality results at home. The combination of shortcrust pastry and puff pastry creates that professional bakery texture without any fancy skills.
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Meat Pie Recipe Ingredients
Here's what goes into these classic Meat Pie Recipe - everything you need for both the filling and the pastry assembly.
See Recipe Card Below This Post For Ingredient Quantities
For the Filling:
Chuck steak: Forms the hearty base of the filling and becomes incredibly tender after the long simmer. Beef brisket works just as well.
Olive oil: Helps brown the meat and adds richness to the base of your gravy.
Brown onions: Bring sweetness and depth to the filling as they soften and caramelize.
Garlic: Adds aromatic warmth that fills your kitchen while everything cooks.
Guinness: Creates a rich, malty gravy with deep flavor. You can use stout, pale ale, or just beef stock if you prefer.
Beef stock: Combines with the Guinness to create the savory liquid that the meat braises in.
Thyme: Fresh thyme adds an earthy, herbal note that complements the beef beautifully.
Bay leaves: Give the filling a subtle background flavor that makes everything taste more complex.
Sea salt and black pepper: Season the beef and balance all the flavors in the filling.
White mushrooms: Soak up the gravy and add a meaty texture to the filling.
Cornflour: Thickens the sauce to the perfect consistency so it's not too runny. Mix it with water before adding.
Parsley: Adds a fresh, bright finish to the rich filling.
For Assembling the Pies:
Shortcrust pastry sheets: Form the sturdy base of each Meat Pie Recipe that holds the filling without getting soggy.
Puff pastry sheets: Create the flaky, golden top that everyone fights over.
Egg: Brushed on top, it gives the pies that gorgeous glossy shine when they bake.
HOW TO MAKE Meat Pie Recipe
Follow these steps to build your Meat Pie Recipe from the filling all the way to golden, flaky perfection.
- Prepare the beef filling: Heat your olive oil in a large cast-iron pan over medium heat. Season the beef pieces generously with sea salt and cracked pepper, then brown them in small batches without crowding the pan. You want a nice caramelized crust on each piece. Remove the browned meat and set it aside in a bowl.
- Cook onions and garlic: Toss the sliced onions and chopped garlic into the same pan and cook for 1 to 2 minutes until they soften and smell amazing.
- Deglaze the pan: Pour in the Guinness and use a wooden spoon to scrape up all those caramelized bits stuck to the bottom. Let it bubble for about a minute.
- Add broth and herbs: Pour in the beef stock, then add the thyme sprigs and bay leaves. Return the browned beef and any juices from the bowl back into the pan.
- Simmer the stew: Turn the heat down to low and let everything simmer gently for about 2 hours. The beef should become fork-tender and the liquid will reduce and concentrate.
- Add mushrooms: Stir in the sliced mushrooms and cook for a few more minutes until they soften and soak up some of that gravy.
- Thicken the sauce: Fish out the thyme sprigs and bay leaves, then raise the heat to medium-high. Gradually stir in your cornflour slurry until the sauce thickens to a nice spoonable consistency. Taste and adjust the salt and pepper.
- Finish the filling: Stir in the chopped parsley and set the whole mixture aside to cool completely. This is important, you don't want hot filling melting your pastry.
- Blind-bake the pastry: Preheat your oven to 200°C (390°F). Cut shortcrust pastry rounds to fit your Meat Pie Recipe tins and line them. Place the tins on a baking tray, then scrunch up some baking paper and press it into each tin. Fill with ceramic baking beans or uncooked rice. Bake for about 10 minutes until lightly golden, then remove the paper and beans and bake for another 10 minutes.
- Assemble the pies: Spoon the cooled beef filling into each pastry case without overfilling. Cut puff pastry rounds for the tops, brush the edges of the bottom pastry with egg wash, and place the puff pastry lids on top. Press the edges with a fork to seal.
- Bake the pies: Brush the tops with egg wash and cut a small vent hole in each pie to let steam escape. Bake for 20 to 30 minutes until the pastry puffs up and turns golden brown.
Substitutions and Swaps
No Guinness? Use any dark beer, stout, or just replace it entirely with beef stock. The flavor will be less malty but still delicious.
Different meat: Lamb shoulder works beautifully here. You can also use a mix of beef and pork for a slightly sweeter filling.
Gluten-free option: Use gluten-free pastry sheets and swap the regular flour for a gluten-free blend when thickening the sauce.
Vegetarian version: Replace the beef with chunky portobello mushrooms and use vegetable stock. Add some lentils for extra heartiness.
Fresh herbs: If you don't have fresh thyme, use 1 teaspoon of dried thyme instead.y have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Equipment FOR Meat Pie Recipe
Cast-iron pan with lid: Perfect for browning and then braising the Meat Pie Recipe. A regular large pan with a lid works too.
Pie tins: Individual tins make perfect single-serving pies. You can also use one large pie dish if you prefer.
Baking tray: Holds your pie tins steady in the oven.
Ceramic baking beans or uncooked rice: Weighs down the pastry during blind baking so it doesn't puff up.
Rolling pin: For rolling out your pastry if needed.
Pastry brush: Essential for brushing on that egg wash.
Wooden spoon: Great for deglazing and stirring your filling.
Knife or scissors: For cutting vent holes in the pie tops.
Storage and Freezing
Refrigerator: Meat Pie Recipe will keep in an airtight container for up to 3 days. Reheat in a 180°C (350°F) oven for 15 to 20 minutes.
Freezer (unbaked): Assemble the pies completely, then freeze them on a tray before transferring to freezer bags. They'll keep for up to 3 months. Bake from frozen, adding 10 extra minutes to the baking time.
Freezer (baked): Cool completely, wrap individually, and freeze for up to 2 months. Reheat from frozen at 180°C (350°F) for 25 to 30 minutes.
Just the filling: The beef filling freezes brilliantly on its own for up to 3 months. Thaw overnight in the fridge before assembling your pies.
Serving Suggestions
With mashed potatoes: A big scoop of creamy mashed potatoes alongside turns this into a proper pub-style dinner.
Green salad: A simple dressed salad with crisp lettuce cuts through the richness of the pastry and gravy.
Roasted vegetables: Serve with roasted carrots, parsnips, and Brussels sprouts for a complete meal.
With gravy on the side: Some people (like my sister) insist on extra gravy for dipping. Make a quick batch with beef stock and a splash of Guinness.
Expert Tips
Brown in batches. Overcrowding the pan steams the meat instead of browning it. Give each piece space to develop that caramelized crust.
Cool the filling completely. Hot filling melts the pastry and makes assembly messy. I usually make the filling a day ahead.
Don't skip blind baking. This step prevents a soggy bottom by partially cooking the base before adding the wet filling.
Vent holes are essential. Without them, steam builds up inside and can make your pies burst or turn the pastry soggy.
Use room temperature pastry. Cold pastry cracks when you try to work with it. Let it sit out for 10 minutes before cutting and shaping.
FAQ
A traditional Meat Pie Recipe uses stewing beef, onions, stock, and seasonings for the filling, wrapped in shortcrust and puff pastry. This version adds Guinness, mushrooms, and herbs for extra flavor. Some recipes use ground beef instead, but chunky beef gives you better texture.
Yes, always. The meat needs to be fully cooked and tender before it goes into the pastry. Raw meat won't cook through properly in the time it takes to bake the pastry. Browning the beef first also adds depth to the flavor.
Chuck steak or beef brisket are perfect for traditional meat pies because they become tender during the long simmer and have enough fat to stay moist. Avoid lean cuts like sirloin, which can turn dry and tough. For Australian meat pie style, some people use ground beef with gravy.
The biggest mistake is adding hot filling to the pastry, which melts everything into a mess. Other issues include not blind-baking the bottom (soggy pastry), overfilling (the filling bubbles out), and forgetting vent holes (steam gets trapped inside). Also, skipping the browning step makes the filling taste flat.
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Pairing
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Meat Pies Recipe
Ingredients
Method
- Heat the olive oil in a large pan over medium heat.
- Season the beef cubes generously with sea salt and freshly cracked black pepper.
- Brown the beef in small batches, removing each batch to a large bowl as it browns. This prevents overcrowding and helps develop flavor.
- Add the onions and garlic to the pan. Cook for 1-2 minutes, or until softened.
- Pour in the Guinness (or beer/stock) and stir, scraping up any browned bits from the pan.
- Add the beef stock, thyme, and bay leaves. Return the browned beef to the pan along with any juices.
- Reduce heat to low, simmer for 2 hours, or until beef is tender.
- Once the beef is tender, add the sliced mushrooms and continue to cook for a few more minutes until the mushrooms soften.
- Remove the bay leaves and thyme sprigs. discard.
- Increase the heat to medium-high and add the cornflour slurry to thicken the sauce, stirring until desired thickness is achieved.
- Taste the filling and adjust seasoning with salt and pepper if needed.
- Add the chopped parsley, then set the mixture aside to cool completely.
- Preheat the oven to 200°C (390°F), without the fan.
- Cut rounds of shortcrust pastry to fit the bottom of your pie tins.
- Place the pastry rounds into the pie tins, then line with scrunched baking paper.
- Fill the lined pastry with ceramic baking beans (or uncooked rice or dried beans).
- Place the tins on a baking tray and bake for about 10 minutes, or until lightly golden.
- Carefully remove the baking paper and beans. Return the pie tins to the oven for another 10 minutes to finish baking the base.
- Fill each pie base with the cooled beef filling. Do not overfill.
- Cut rounds of puff pastry to cover the pies.
- Lightly brush the edges of the shortcrust pastry with beaten egg.
- Place the puff pastry lids over each pie, sealing the edges by pressing with a fork.
- Brush the tops of the pies with more egg wash.
- Cut a small vent in the top of each pie to allow steam to escape.
- Bake the pies for 20-30 minutes, or until the puff pastry is golden brown and crisp.
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