Description
This hearty meat pie is packed with seasoned ground beef, grated potatoes and carrots, and wrapped in a buttery, flaky double crust. It’s rustic, comforting, and perfect for a cozy meal that fills the table—and the stomach.
Ingredients
⅔ cup butter
2 cups onions, finely chopped
4 tablespoons garlic, minced
2 tablespoons parsley, finely chopped
2 lbs ground beef
4 medium potatoes, peeled and grated
4 carrots, peeled and grated
2 tablespoons Worcestershire sauce
2 tablespoons dark soy sauce
4 teaspoons salt
2 teaspoons ground black pepper
1 cup Panko breadcrumbs
Two 9-inch double crust pie doughs (for 2 pies)
2 eggs, beaten (for egg wash)
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, melt butter over medium heat. Add onions and garlic; cook until fragrant and translucent.
Add parsley, then stir in ground beef. Cook until browned.
Mix in grated potatoes, carrots, Worcestershire sauce, soy sauce, salt, and pepper. Cook until veggies soften, about 8–10 minutes.
Stir in breadcrumbs to absorb excess moisture. Let filling cool slightly.
Roll out bottom crusts into two 9-inch pie pans. Fill each with meat mixture.
Top with second crusts, seal edges, and cut slits for steam. Brush with beaten egg.
Bake for 35–40 minutes until golden brown. Rest 10 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 530 / serving
- Fat: 29g / serving
- Carbohydrates: 42g / serving
- Fiber: 4g / serving
- Protein: 26g / serving