Meat N Veggie Pie

Cozy up with this hearty and satisfying Meat N Veggie Pie, a classic comfort food that's perfect for family dinners or special gatherings. Packed with tender ground beef, vibrant carrots, celery, and peas, and simmered in a rich beef stock infused with garlic, thyme, and a savory blend of soy and Worcestershire sauces, this filling is enveloped in a flaky, golden pie crust for the ultimate savory indulgence. The recipe balances wholesome veggies with bold, meaty flavors to create a balanced, one-dish meal that's as nourishing as it is delicious. With just 20 minutes of prep time, this easy Meat N Veggie Pie comes together with simple ingredients and is baked to perfection in under an hour. Pair it with a crisp green salad for a comforting, crowd-pleasing dinner that’s sure to impress!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 500 grams ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 240 milliliters beef stock
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 sheets pie crust pastry (store-bought or homemade)
• 1 large egg, beaten

Directions

Step 1

Preheat your oven to 200°C (400°F) and lightly grease a 9-inch pie dish.

Step 2

Heat olive oil in a large skillet over medium heat.

Step 3

Add diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.

Step 4

Stir in carrots and celery, cooking for another 5 minutes until slightly tender.

Step 5

Add ground beef to the skillet, breaking it up with a spatula, and cook until browned.

Step 6

Season the mixture with salt, black pepper, and dried thyme.

Step 7

Stir in tomato paste, soy sauce, Worcestershire sauce, and flour, combining thoroughly.

Step 8

Pour in beef stock and bring the mixture to a simmer, allowing it to thicken for 5-7 minutes.

Step 9

Stir the peas into the meat mixture and remove the skillet from the heat. Let the filling cool slightly.

Step 10

Roll out one sheet of pie crust pastry and line the prepared pie dish with it, trimming any excess.

Step 11

Spoon the cooled meat and veggie filling into the pie crust.

Step 12

Top with the second sheet of pastry, pressing down the edges to seal the pie.

Step 13

Trim any overhanging dough and crimp the edges with a fork or your fingers.

Step 14

Cut a few small slits in the top of the crust to allow steam to escape during baking.

Step 15

Brush the top of the pie with the beaten egg for a golden finish.

Step 16

Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and flaky.

Step 17

Allow the pie to rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1466.8 grams (1466.8g)

Amount per serving	% Daily Value*
Calories	2052

Total Fat 140.20g	180%
Saturated Fat 46.90g	234%
Polyunsaturated Fat 2.70g
Cholesterol 517mg	172%
Sodium 5429mg	236%
Total Carbohydrate 96.60g	35%
Dietary Fiber 19.00g	68%
Total Sugars 28.50g
Protein 113.50g	227%

Vitamin D 40IU	200%
Calcium 304mg	23%
Iron 17mg	96%
Potassium 3288mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 21.6%

Carbs: 18.4%