Rich & Savory Beef Meat Pie

April 20, 2026

Featuring a buttery shortcrust base and a flaky golden puff pastry topping.

Ingredients

For the Filling:
1 lb Ground beef (lean)
1 tbsp Extra virgin olive oil
1 Small yellow onion, finely diced
2 Cloves garlic, minced
2 tbsp All-purpose flour
1 cup Rich beef broth
2 tbsp Tomato paste
1 tbsp Worcestershire sauce
1 tsp Dried thyme

Salt and freshly ground black pepper to taste
For the Crust & Assembly:

2 sheets Shortcrust pastry (for the bottom)
1 sheet Puff pastry (for the top)
1 Large egg, lightly beaten (for the egg wash)
Method
1. Prepare the Savory Filling
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened and translucent. Add the ground beef and cook until thoroughly browned, breaking it apart with a wooden spoon.
2. Thickening the Sauce
Sprinkle the flour over the meat and stir constantly for 1 minute to cook off the raw flour taste. Gradually pour in the beef broth, then stir in the tomato paste, Worcestershire sauce, and thyme. Season with salt and pepper.
3. Simmer and Cool
Lower the heat and let the mixture simmer for about 10 minutes until the sauce thickens into a glossy gravy. Crucial Step: Remove from heat and let the filling cool completely before filling the pastry.
4. Assembly
Preheat your oven to 375°F (190°C). Line your pie tins with the shortcrust pastry, trimming any excess. Spoon the cooled meat mixture into the pastry shells.
5. Adding the Lid
Cut the puff pastry to fit the top of your pies. Place the puff pastry over the filling and press the edges firmly to seal the two types of pastry together.
6. The Golden Finish
Brush the tops generously with the beaten egg wash for a professional shine. Use a sharp knife to cut small slits in the center to allow steam to escape.
7. Baking
Bake for 25–30 minutes or until the puff pastry has risen and turned a deep, golden brown. Let the pies rest for 5 minutes before serving.
Nutritional Info & Timing
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Yield: 4 Servings
Calories: 550 kcal per serving