Meat Pie – Dive into the heart of French cuisine. With our beloved Meat Pie Recipe. An exquisite main course. That combines the rustic charm of ground pork and beef. With the delicate flavors of celery. Onion, and a blend of spices. All encased in a golden, flaky crust. This recipe isn’t just about savoring a delicious meal. It’s an invitation. To create memories. Around the dinner table.
The first time I made this Meat Pie. It was to surprise my husband. Who has a deep love. For all things meaty. And savory. The joy in his eyes. After the first bite. Was a sight to behold. It wasn’t long before it became a family favorite. With my child. Requesting it for every special occasion. Its creation has turned into a beloved ritual in our home. Weaving its way. Into the fabric of our family traditions.
What makes this Meat Pie truly unique?
What Makes This Meat Pie Recipe Unique? This isn’t just any meat pie. It’s a journey. Through flavor and tradition. The use of both ground pork and beef. Gives it a rich depth. While the unique blend of allspice. Nutmeg, and cloves. Adds warmth. That’s both comforting and invigorating. What sets it apart? Is the homemade touch. Whether you choose to make your own pie crust. Or opt for store-bought. This recipe turns simple ingredients. Into a feast for the senses.
What You Need To Make This Meat Pie Recipe?
Ground Pork and Beef: Our pie’s heart. Is a cozy mix of ground pork for moisture. And beef for rich flavor. It’s like a hug in every bite. Bringing together the best of both types of meat.
Celery and Onion: Chopped celery and onion are the unsung heroes. Adding a background hum of freshness. And sweetness. They start the flavor story of our pie. Making everything else taste better.
Chicken Bouillon: Better Than Bouillon chicken base. Turns water into a rich broth. Adding a depth of flavor. That makes our pie filling. Taste like it’s been simmering for hours.
Spices: A sprinkle of poultry seasoning. Allspice, nutmeg, and cloves. Adds a cozy warmth. These spices are like the pie’s soul. Offering subtle nods to tradition. And comfort.
Seasoned Breadcrumbs: Breadcrumbs bring it all together. Absorbing flavors and moisture. Ensuring our pie filling is perfectly tender. And holds beautifully. Slice after slice.
Pie Crust: Whether you roll your own. Or go with store-bought. The pie crust wraps our filling. In a flaky embrace. It’s all about that satisfying crunch. Leading to the rich. Savory inside.
Salt and Pepper: Just a bit of salt. And pepper to finish things off. Making all the other flavors pop. It’s the little touch. That makes everything taste just right.
Want To Save This Recipe?
Steps To Make Meat Pie:
Step 1: Transforming these ingredients. Into the ultimate meat pie. Is a labor of love. Start by melding the flavors of onion. Celery, and bouillon. Into a fragrant base.
Step 2: As the ground meats join the melody. They’re tenderly cooked to perfection. Then seasoned and bound together with breadcrumbs. For the perfect filling.
Step 3: Encasing this rich mixture within flaky pie crusts. Brushed with egg wash. And baked to a golden brown. Results in a meat pie. That’s as delightful to present as it is to eat. Every slice is a homage to tradition. Lovingly prepared. And eagerly anticipated.
Tip:
For a truly unforgettable meat pie. Focus on the crust. A pro tip. Is to chill your pie crust. Before filling and baking. This step. Is crucial for two reasons. It prevents the crust. From shrinking down the sides of your pie dish. And it ensures that the crust stays flaky. And tender. If you’re using a homemade crust. Prepare it in advance. Let it rest in the refrigerator for at least an hour. For store-bought crusts. Place them in the fridge. While you prepare the filling. This little extra step. Makes all the difference in achieving that perfect. Golden crust that’s as delightful to slice into. As it is to eat.
Frequently Asked Questions:
Can I make this meat pie ahead of time?
Prepare the filling. And even assemble the pie. A day in advance. Keep it refrigerated. Then bake before serving.
Can I freeze this meat pie?
This pie freezes beautifully. Bake. Cool completely. Then freeze. Reheat in the oven. For a delicious meal.
Can I use only one type of meat?
While the combination of pork. And beef offers depth. Using one meat type. Still results in a tasty pie. Adjust seasonings to taste.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Meat Pie Recipe
Ingredients
- 2 lb ground pork
- 2 lb ground beef round
- ¾ c finely diced celery
- 1 yellow onion finely diced
- 5 c hot water
- 2 tsp Better Than Bouillon chicken base
- 1 tsp poultry seasoning
- 2 c seasoned breadcrumbs
- ½ tsp allspice
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- Salt and black pepper to taste
- 2 Homemade or store bought pie crust for 9-inch pies
Instructions
- Prepare the Bouillon: Mix the Better Than Bouillon chicken base with 5 cups of hot water until dissolved. Set aside.
- Sauté Veggies: In a large pot over medium heat. Sauté onion and celery for about 5 minutes. Until they start to soften.
- Cook the Meat: Add the chicken stock mixture, ground pork, ground beef, and poultry seasoning to the pot. Cook over medium heat for about 20 minutes. Until the meat is fully cooked.
- Add Breadcrumbs and Spices: Stir in the breadcrumbs, allspice, cloves, and black pepper. Cook for another 10 minutes. Season with salt to taste.
- Prepare Pie Crusts: Let the meat filling cool completely. Fill two 9-inch unbaked pie crusts. With the meat mixture. Cover with the top crusts. Seal the edges. And make a slit on top of each pie.
- Bake: Brush the top crusts with egg wash. Bake in a preheated oven at 400°F. Until the crusts are golden brown. About 30 to 45 minutes.
- Enjoy your delicious meat pies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
