Description
This comforting French Meat Pie combines a savory blend of ground beef and pork with aromatic herbs and vegetables, all encased in a flaky pie crust. Perfect for a cozy meal, this classic dish is easy to prepare and bursting with rich flavors.
Ingredients
Scale
Meat Filling
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon Worcestershire sauce
Pie Crust & Topping
- 1 pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the pie.
- Cook Aromatics: In a large skillet over medium heat, cook the chopped onion and minced garlic until they become soft and translucent, releasing their fragrant flavors.
- Brown Meat: Add the ground beef and ground pork to the skillet, cooking until the meat is browned thoroughly, breaking it apart as it cooks for even texture.
- Add Vegetables and Flavorings: Stir in the diced carrots, beef broth, thyme, rosemary, and Worcestershire sauce, blending all the ingredients together.
- Simmer Filling: Allow the mixture to simmer gently for 15 minutes to let the flavors meld and the carrots to soften, then remove the skillet from heat.
- Prepare Pie Crust: Roll out the pie crust and carefully place it into a pie dish, ensuring it covers the base and sides evenly.
- Fill the Pie: Pour the cooked meat mixture evenly into the pie crust, distributing all the filling.
- Seal Pie: Cover the filling with another pie crust, pressing and sealing the edges securely to prevent leaks during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg to give the pie a golden, shiny finish once baked.
- Bake: Place the pie in the preheated oven and bake for 45 minutes, or until the crust is golden brown and cooked through.
Notes
- For extra crispness, chill the pie crust before assembling the pie.
- You can substitute beef broth with vegetable broth for a slightly different flavor.
- Let the pie rest for 10 minutes after baking before slicing to allow the filling to set.
- Use fresh herbs if available for more vibrant flavor.
- Ensure the edges are well sealed to avoid filling leakage during baking.
