Real Recipes From Real Home Cooks ®

savory meat pie

Recipe by
Lisa Lynn
Atwater, CA

I have had this recipe for years and have tweaked it to make it my own ever since. I love everything pastry, and love savory meat dishes, and this is the best combination of both! This pie will impress a party, potluck, and your matter the season! Best when the weather is a little chilly, but convenient in summer. You can lighten this up and reduce the heavy spices if the weather requires a lighter meal. I often make empanadas out of this filling to make it travel friendly. I fell in love with Scottish meat pies while traveling...but I have to say this is better!

yield 8 serving(s)
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For savory meat pie

  • 2 lb
    ground beef
  • 2
    carrots, cubed
  • 1
    large onion - cubed
  • 2
    celery stalks- cubed
  • 1
    large garlic clove- diced
  • 1
    large baking potato- cubed (or 1 cup o’brien potatoes
  • 3/4 c
    dark beer (or to taste)
  • 8 oz
    cheddar cheese - shredded
  • salt and pepper to taste
  • 2
    9 in pie crust or 2 sheets of puff pastry- your choice
  • 1
    large egg
  • 1 c
    other vegetables- feel free to add others like corn, peas, or peppers
  • 6-8 dash
    steak sauce
  • 1 tsp
    chili powder

How To Make savory meat pie

  • 1
    Preheat oven to 375. In a skillet, combine beef, onion, garlic, potatoes, carrots, and any other vegetables if you choose more. Cook while breaking up the meat over medium heat until the beef is cooked through. (I usually cook the meat about halfway through first, then add the rest). Lower the heat to medium, add the beer, steak sauce, and chili powder and cook another 10 minutes. Add the cheese, 2 teaspoons of salt, and 1/2 teaspoon pepper (I like to add cayenne pepper too). Let cool
  • 2
    Roll out your puff pastries or pastry dough (X2). I cheat and use store bought cold pastry rolls, but feel free to make your own special pie dough! Transfer the first pastry or puff crust into a deep dish pie pan or cast iron skillet. Transfer meat mix into the pie dish or skillet. Put the top crust on and press the edges closed.
  • 3
    Place the pie on a baking sheet. Brush top with egg and then sprinkle with salt and pepper. Place an X into the pastry top and then bake for 30 minutes (or check to see how dark the crust is). Take out and cool for 15 minutes. Serve and enjoy this savory pie!
  • 4
    You are welcome to play around with the ingredients in this filling. It should always have the ground beef, potatoes, carrots, and beer. I usually add red bell peppers, peas, and corn if it needs more bulk. I also use malt beer if I do not have dark beer as it has a “bite” to it like dark beer does. I often add Worcestershire sauce for extra richness and cayenne for a “kick.” Have fun and enjoy this savory comfort food.