Classic Meat Pie Recipe

Few dishes say comfort food quite like a homemade meat pie recipe. With buttery pastry and a deeply savoury filling of slow-simmered beef in a rich red wine gravy, this pie delivers warmth in every bite. Whether you’re cooking for a cozy family dinner or prepping for guests, this recipe brings that nostalgic, hearty satisfaction — all wrapped in golden, flaky perfection.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Deep, Rich Flavour: The beef simmers slowly in red wine and stock, creating an intensely savoury gravy.
• Flaky, Buttery Pastry: A perfect combo of shortcrust base and puff-pastry lid gives a professional bakery finish.
• Make-Ahead Friendly: The filling can be cooked a day ahead — ideal for busy schedules or entertaining.
• Ultimate Comfort Food: Perfect for cold evenings, family gatherings, or Sunday suppers.
• Restaurant-Quality at Home: Looks impressive but uses simple, easy-to-follow steps.

Ingredients Needed

For the Pie Base (choose one – Note 1):

• 1 ½ batches homemade shortcrust pastry, chilled
• or 3 frozen shortcrust pastry sheets (approx. 300 g / 10 oz), thawed
• or 2 refrigerated pie crusts (US/Canada option)

For the Pie Lid:

• 3 frozen puff pastry sheets, just thawed (about 300 g / 10 oz)
• 1 egg, lightly whisked for brushing

For the Filling:

• 1.25 kg / 2.5 lb beef chuck, cut into 2.5 cm / 1 in cubes
• ½ tsp each salt and black pepper
• 2–3 tbsp olive oil
• 1 onion, finely diced
• 4 garlic cloves, minced
• 5 tbsp plain / all-purpose flour
• 1 ¼ cups (315 ml) low-sodium beef stock
• 3 cups (750 ml) dry, full-bodied red wine
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 2 tsp coarsely ground black pepper
• 2 bay leaves

How to Make Meat Pie Recipe

Filling:

1. Season the beef — Sprinkle with salt and pepper. This ensures the meat is well-flavoured from the start.
2. Brown in batches — Heat 1 tbsp oil in a large, heavy-based pot over high heat. Sear one-third of the beef until richly browned on all sides, then remove. Repeat with remaining beef, adding oil as needed. (Browning builds that deep savoury base.)
3. Sauté aromatics — Reduce heat to medium-high. Add onion and garlic; cook ≈ 3 minutes until fragrant and translucent.
4. Add flour — Stir through the onions for 1 minute to coat; this will help thicken the gravy later.
5. Deglaze — Slowly pour in beef stock while stirring constantly to avoid lumps. Once smooth, add red wine, tomato paste, Worcestershire sauce, extra pepper, and bay leaves. Scrape the pot bottom to lift up browned bits — that’s pure flavour.
6. Simmer low & slow — Return browned beef to the pot, cover with a lid, and reduce heat to maintain a gentle simmer. Cook 1 hour 45 minutes.
7. Thicken gravy — Remove lid, increase heat slightly, and simmer 30–45 minutes, stirring occasionally, until the beef is fork-tender and the sauce has thickened enough to coat a spoon. Avoid reducing too much; it will thicken further as it cools.
8. Cool completely — Remove from heat, cover, and let cool (ideally overnight in the fridge) so the filling firms up for easy pie assembly.

Pastry:

1. Preheat oven to 180 °C / 350 °F.
2. Prepare bases — Cut 6 rounds from shortcrust pastry and line your pie tins without stretching the dough (to prevent shrinkage).
3. Blind-bake — Place parchment over each pastry base and fill with pie weights. Bake 20 minutes, remove weights, then return to oven 5 minutes until lightly golden. This keeps the base crisp.
4. Cool slightly before adding filling.

Assemble the Pies:

1. Fill & shape — Spoon cooled filling into each pie shell, pressing down gently. The filling should be slightly heaped.
2. Add lids — Cut puff-pastry rounds slightly larger than the pie edges. Brush the rims of the bases with beaten egg, then lay puff pastry on top, pressing to seal the edges.
3. Finish & bake — Brush tops with remaining egg, then cut a small slit (≈ 1 cm / ½ in) in the centre for steam to escape.
4. Bake ≈ 30 minutes, or until golden, crisp, and puffed.
5. Serve hot — best enjoyed straight from the oven with tomato sauce or rich gravy.

Serving and Storage Tips

• Serving ideas: Pair with creamy mashed potatoes, buttered peas, or roasted root vegetables for a complete meal.
• Storage: Keep leftover pies in the fridge for up to 3 days.
• Reheating: Warm in a 180 °C / 350 °F oven ≈ 15–20 minutes until heated through (avoid microwaving — it softens the pastry).
• Freezing: Wrap unbaked pies well and freeze up to 3 months. Bake from frozen, adding ≈ 10 minutes to the cooking time.

Helpful Notes

• Wine substitution: If avoiding alcohol, replace red wine with extra beef stock plus 1 tsp balsamic vinegar for depth.
• Beef cut options: Chuck, brisket, or gravy beef work best — they become melt-in-your-mouth tender.
• Make it one large pie: Instead of individual pies, line a 23 cm / 9 in pie dish and bake 40–45 minutes.
• Gluten-free option: Use gluten-free flour and pastry sheets.

Conclusion

This meat pie recipe is everything comfort food should be — rich, savoury, and wrapped in buttery, golden pastry. The slow-cooked beef and red wine gravy deliver layers of flavour that feel both rustic and luxurious. Whether you’re serving it at a dinner party or enjoying a quiet weekend meal, it’s guaranteed to impress.

If you try this recipe, leave a ⭐ rating and comment below!
Share your results on Pinterest or Facebook — and tell us: What’s your favourite filling twist?

Frequently Asked Questions (FAQ)

Can I use minced beef instead of diced chuck?

Yes — ground beef works for a quicker version. Brown it well, reduce simmering to 30 minutes, and slightly cut back the liquid.

Can I make this meat pie gluten-free?

Absolutely. Use gluten-free plain flour to thicken and certified gluten-free pastry for the crust.

Is this recipe freezer-friendly?

Yes — you can freeze the baked or unbaked pies. Cool completely before wrapping. Reheat from frozen until piping hot in the centre.

Why is my filling too runny?

It likely hasn’t reduced enough. Continue simmering uncovered until the sauce coats the back of a spoon; it thickens more as it cools.

Can I skip the red wine?

You can — replace with extra beef stock and a splash of balsamic or Worcestershire sauce for a similar depth of flavour.