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meat pie

Easy Meat Pie Recipe with Hidden Organ Meats

AuthorBronwyn Case
Homemade Beef & Liver Meat Pie is a hearty, nourishing dish that’s perfect for feeding your family—especially the meat-lovers!
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Prep Time30 minutes
Cook Time30 minutes
Cool 2 hours
Total Time3 hours

Ingredients  

crust

  • 2 pie crusts homemade or store-bought

filling

  • 1 tbsp fat olive oil, butter, bacon fat, lard, or tallow
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 lb ground beef
  • 2 oz ground beef liver
  • 2 oz ground beef heart
  • 3 tbsp flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1 tsp Worcestershire
  • 1 carrot diced
  • 1 potato diced
  • 1/2 cup peas
  • 2 cups broth beef, chicken or water

egg wash (optional)

  • 1 egg whisked
  • 1 tbsp milk

Instructions 

    Ensure you allow enough time for the filling to cool down completely. I recommend making the filling in the morning and assembling the pie later in the day.
    *Prepare your pie crust dough ahead of time so it's nice and chilled and ready for assembling when the time comes.
  1. Heat a large skillet or Dutch oven over medium heat and add oil. Sauté the diced onions and garlic until they are soft and fragrant.
  2. Add the ground beef, ground liver, and ground heart to the pan. Cook until the mixture is deeply browned, breaking it up as it cooks to ensure an even texture.
  3. Stir in your spices, a splash of Worcestershire sauce, and the flour. Cook for 1–2 minutes to remove the raw flour taste and coat the meat thoroughly.
  4. Mix in the diced carrots, potatoes, and peas. Pour in your broth and bring the mixture to a simmer.
  5. Simmer for about 20 minutes until the vegetables are tender and the filling has thickened. Use a potato masher to gently mash the mixture for a cohesive, classic meat-pie texture.
  6. Turn off the heat and let the filling cool completely to room temperature. This is a critical step to prevent the crust from becoming soggy or the butter in the pie dough from melting prematurely.
  7. Roll out your chilled pie crust dough and line your pie dish, pressing gently into the corners. Place the dish in the fridge or freezer to stay cold while the filling finishes cooling.
  8. Spoon the cooled filling into the chilled crust and spread it evenly. Roll out the top crust, lay it over the filling, trim any excess dough, and crimp the edges firmly to seal.
  9. Use a sharp knife to score small slits in the top to allow steam to escape. Brush the crust generously with heavy cream or a whisked egg wash for a professional, golden finish.
  10. Preheat your oven to 425°F (220°C). Bake the pie for 25–30 minutes, or until the crust is crisp and deep golden brown.
  11. Remove from the oven and let the pie rest for 15–30 minutes. This allows the filling to set properly before you slice and serve.

Notes

You can do an egg wash on top or skip it. Alternatively, you can brush the unbaked crust with heavy cream.