Homemade Meat Pie
The perfect cheap and easy comfort food everyone will love!
I’ve been eating big family-sized meat pies since I was a kid and it’s always such a great comfort food. The prep for this is SO EASY, which is one of the reasons I like it and by using frozen veggies it helps keep it budget friendly as well.
She’s not the prettiest of meals but it tastes SO GOOD.
Here’s the recipe 👇🏻 It makes 6-8 servings, yay leftovers!
Ingredients
1 onion, diced
2-3 cloves of garlic
1kg beef mince
frozen mixed vegetables (optional)
beef gravy powder
water
2-3 puff pastry sheets
Method
Preheat your oven to 180 degrees celsius, fan forced. 200 degrees if you’re working without the fan. Dice your onion and garlic (or use garlic from a jar, I do!).
Heat a large deep frypan over medium-high heat and add a good dash of oil. Once the oil is warm add the onion and garlic and sauté until softened, usually 1-2 mins.
Add the beef mince and cook until mince is brown.
Add in a good amount of frozen veggies, remembering that they’ll cook down! You can skip this step if you’d rather serve veggies on the side.
Add in gravy powder and water and stir on a low heat until the gravy starts to thicken. I did about 6-7 teaspoons worth of gravy powder, it’s best to eyeball this as gravy powders do vary. Just add a little powder and water at a time until it’s the consistency you want.
If you’re going to cook it in a French pan add pastry on top before putting the whole thing in the oven. If you’d like to transfer to a pie dish (I love doing this) then spray the bottom of a pie dish and line it with puff pastry (this usually takes one and a half sheets for me) and then add the beef mixture. Add a sheet of pastry on top and cut a little slit for steam to escape.
Cook for 40-45 minutes until the pastry is a lovely golden brown. Allow to sit for 5-10 minutes before serving as it will be VERY hot. Letting it stand also helps the pie stay together a bit better when you cut it.
Note: I try to use the puff pastry from the freezer. It’s a balance between defrosting it enough that it’s somewhat pliable while also keeping it as frozen as possible as it doesn’t get as soggy!
Let me know if you try this recipe out, feel free to tag me on Instagram if you post any pictures!