Meat Pie Recipe

Ground beef, pork, onion, celery, breadcrumbs, warm spices, and pie crusts—classic, hearty, and perfect for cozy dinners.

this Recipe

I’ll be honest—I didn’t grow up eating meat pie. We were more of a spaghetti-and-frozen-garlic-bread kind of family. But a few winters ago, when my sister came over unexpectedly with her two toddlers and an entire laundry basket (long story), I needed to make something fast that felt homey without being overly ambitious. You know that feeling? Like, “I love you, but I wasn’t emotionally prepared to feed four people tonight.”

So I did what I always do when I panic—dug through the freezer. There were two pie crusts I bought for a quiche I never made, some ground pork, ground beef, and a half-used container of breadcrumbs that may or may not have been from Thanksgiving. Celery? Yes. Onion? Miraculously, yes.

I started throwing things into a pot, vaguely remembering a French-Canadian meat pie recipe I saw on TV once (or maybe it was a holiday special… hard to say). I added spices, guessed on the bouillon, and hoped for the best.

And wow. Not to sound dramatic, but it was the kind of dinner that makes everyone quiet. My sister asked for the recipe before she even finished her plate. Her kids? Cleaned their plates without bribes. That’s rarer than a quiet Target run.

Why You’ll Love This Meat Pie Recipe?

So here’s the thing—this meat pie recipe isn’t glamorous. You’re not going to impress food snobs with it. But if you’re looking for a warm, filling, deeply nostalgic kind of dinner that feels like you really tried, even if you didn’t? This is the one.

The mix of pork and beef gives it that rich, stick-to-your-ribs flavor. The onions and celery bring in that subtle background goodness. And the spices? Just enough to make people ask, “Wait, what’s in this?!” in a good way. (It’s the cloves. It’s always the cloves.)

Also, the breadcrumbs? Kind of the unsung hero here. They soak everything up, giving you this velvety, almost creamy texture that still feels hearty. And when you wrap it all in a flaky crust that browns up beautifully in the oven? You’ve got yourself a meal that looks and smells like it came from a snow-dusted cabin—even if you made it in yoga pants with dishes piled in the sink.

Ingredient Notes:

Here’s the thing—I didn’t measure perfectly the first time, and it still turned out amazing. So if you’re the type who gets nervous about exact amounts, deep breath. You’ve got this.

• 2 lbs ground pork + 2 lbs ground beef: Go for a mix. If you’ve only got one, it’s fine. It just won’t be as rich.

• ¾ cup celery + 1 onion, finely chopped: I’ve subbed leeks for onion once. It worked. Kinda fancy, too.

• 5 cups hot water + 2 tsp chicken bouillon base: If you’ve got boxed broth, use that instead. I’ve also done the “just wing it” version with leftover soup broth. No one noticed.

• 2 cups seasoned breadcrumbs: Or crushed crackers. Or that weird bag of stuffing mix you’re trying to use up.

• Poultry seasoning, allspice, nutmeg, cloves: This is where the magic happens. Don’t skip them. Even a pinch changes the whole mood.

• Salt + pepper: To taste. I always forget to taste, then remember after baking. Still delicious.

• 2 double pie crusts (for 9-inch pies): Store-bought, homemade, or the ones you steal from your mom’s freezer. All valid.

How To Make Meat Pie?

Step 1: Stir the broth together.
Mix the chicken base with hot water. Boom, broth. I do this in a mug because it makes me feel efficient.

Step 2: Cook down your veggies.
In a large pot, sauté the onion and celery with a bit of oil or butter. You’re not looking for fancy—just soft and fragrant. Five minutes-ish. You’ll know.

Step 3: Add the meat and broth.
Toss in the pork, beef, and that cozy broth. Stir in the poultry seasoning. Let everything simmer for 20 minutes. Use this time to play a podcast, sip coffee, or stare into space and pretend you’re on a cooking show.

Step 4: Add the breadcrumbs and spices.
Now we’re getting somewhere. Stir in the breadcrumbs, then sprinkle in your cloves, nutmeg, allspice, and black pepper. Cook for another 10 minutes. Taste it. Seriously—do it now. Need salt? Add it.

Step 5: Cool it down.
Let the filling cool. Not ice-cold, but don’t skip this step or your crust will be a soggy disaster. Ask me how I know.

Step 6: Assemble your pies.
Lay your bottom crusts in the pie dishes. Spoon in the filling—don’t overpack it—and top with the second crust. Crimp the edges with your fingers or a fork, whatever feels less chaotic. Cut a few slits in the top for steam.

Step 7: Bake until golden.
Brush the tops with a quick egg wash (one beaten egg + splash of water), pop them in the oven at 400°F, and bake for 30 to 45 minutes. If they smell amazing and look golden, they’re done. Simple.

Storage Options:

Leftovers? Lucky you. Let the pie cool, then cover and refrigerate. It’ll last about 3 to 4 days. Reheat slices in the oven or toaster oven for that crispy crust magic. Microwave works too, if you’re in “I just need dinner now” mode.

Want to freeze it? Go for it. I wrap the whole baked pie in foil and freeze it flat. Reheat straight from frozen at 350°F until it’s hot through the center—usually 45ish minutes.

Variations and Substitutions:

• No pork? Just beef is fine. Or try turkey for a lighter version (but up the seasoning).

• No breadcrumbs? Use stuffing mix, oats, crushed crackers—whatever’s hiding in your cupboard.

• Gluten-free? Use GF pie crusts and breadcrumbs. Still cozy, still delicious.

• Spicy? Add a dash of cayenne or a spoonful of Dijon. Sounds weird, tastes amazing.

• Leftover veggies? Toss ’em in. I’ve done this with shredded carrots and peas. It felt suspiciously responsible.

What to Serve with Meat Pie?

This meat pie is the main event. But if you want sides, here’s what works:

• Green salad – Something crunchy with a tangy vinaigrette.

• Roasted carrots or parsnips – Feels extra, but it’s easy.

• Cranberry sauce – It sounds odd, but that sweet-tart bite cuts the richness. Trust me.

• Red wine or hot apple cider – One for the adults, one for the vibes.

Frequently Asked Questions:

Can I make the filling ahead of time?
Absolutely. I actually recommend it. It gives the flavors time to get cozy. Just store it in the fridge and reheat slightly before assembling.

Can I make one big pie instead of two?
Totally. Use a deep-dish pie plate or even a casserole dish with a puff pastry or biscuit topping.

What if my crust burns before the middle’s done?
Been there. Just cover the edges with foil or one of those pie shields if you’re fancy. It’s not cheating. It’s baking smart.

This meat pie recipe is a little old-school, a little nostalgic, and a whole lot of comfort. It’s the kind of meal that doesn’t need a special occasion—but somehow turns a regular night into something warm and memorable anyway.

So if you’re staring at ground meat in the fridge and wondering what to do with it—this is your answer. Cozy, simple, and wildly underrated.

Let me know if you try it—and if you eat the last slice cold from the fridge at midnight, just know: you’re my kind of person.

Keep the Flavor Coming – Try These:

Delicious Crispy Chicken Crunch Casserole Recipe

Seafood Mac and Cheese Recipe

Hearty and Delicious Potato Kielbasa Soup

Meat Pie Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

This meat pie. Is like a warm hug on a plate. Combining juicy ground pork. And beef with a touch of celery and onion. All wrapped up in a golden crust. It's better than just a meal. It's a slice of convenience. And delight. That brings people together. Simple. Hearty. And delectable. Every bite is filled with love. And the kind of flavor. That makes you feel right at home. Whether it's a family dinner. Or a special occasion. This pie turns any gathering. Into a celebration of good food. And incredible moments.

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15 Servings

Ingredients

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• 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

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Instructions

 

1. Prepare the Bouillon: Mix the Better Than Bouillon chicken base with 5 cups of hot water until dissolved. Set aside.
2. Sauté Veggies: In a large pot over medium heat. Sauté onion and celery for about 5 minutes. Until they start to soften.
3. 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.
4. Add Breadcrumbs and Spices: Stir in the breadcrumbs, allspice, cloves, and black pepper. Cook for another 10 minutes. Season with salt to taste.
5. 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.
6. 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.
7. Enjoy your delicious meat pies!

Notes

To whisk this classic meat pie recipe. Into the gluten-free realm. We'll dance around traditional boundaries. With a few clever swaps. First, let's tackle the breadcrumbs. Swap them for your favorite gluten-free breadcrumbs. Or even make your own. By pulsing gluten-free bread in a food processor. This switch ensures our filling binds together beautifully. Without straying from the path of comfort.

Next, the crust: the soul of any pie. Opt for a gluten-free pie crust. Available in many stores. Or if you're feeling adventurous. Create your own using a blend of gluten-free flours. There are fantastic recipes out there. That uses a mix of rice flour, tapioca flour, and xanthan gum. To mimic that classic. Flaky texture we all adore.

Remember, this journey into gluten-free territory. Doesn't mean a compromise on taste or texture. It's about making this beloved meat pie accessible. And just as delicious for everyone. With these adjustments. You'll still capture the essence of a hearty. Comforting meal. Ensuring everyone at the table can dive into a slice of warmth and joy. No exceptions.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

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!

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