Cozy British Meat Pies Recipe – Better Than Takeout

British Meat Pies are the ultimate comfort food, with a crispy, golden crust and a hearty, savory filling that’s better than takeout. After making this recipe dozens of times, I’ve discovered the trick to the perfect crust. The key is to keep the dough cold and use a light touch. This recipe is perfect for a cozy dinner at home, and it’s even better when served with a side of mashed peas. If you love recipes like this, you’ll also enjoy Easy Chicken Chow Mein Recipe and Creamy Cajun Chicken Pasta Soup.

What You'll Need for Cozy British Meat Pies Recipe – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs ground beef
• 1 large onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1 double pie crust (homemade or store-bought)
• Salt
• Black pepper
• Thyme
• Rosemary
• Optional: Mashed peas
• Optional: Chopped fresh parsley

How to Make Cozy British Meat Pies Recipe – Better Than Takeout

1. 1. Cook the beef: In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat and set aside.
2. 2. Sauté the vegetables: In the same skillet, add the onion and carrots. Cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
3. 3. Make the gravy: Stir in the flour, salt, pepper, thyme, and rosemary. Cook for 1 minute. Gradually add the beef broth, stirring constantly. Bring to a boil, then reduce heat and simmer for 10 minutes, until the gravy has thickened.
4. 4. Assemble the pies: Preheat the oven to 400°F. In a large bowl, combine the cooked beef, vegetables, and gravy. Roll out the pie crust and cut out circles large enough to fit your muffin tin. Press the circles into the muffin tin, then fill each with the beef mixture. Top with another circle of dough, pressing the edges to seal. Cut a small slit in the top of each pie.
5. 5. Bake: Brush the tops of the pies with egg wash and sprinkle with salt. Bake for 25-30 minutes, until the crust is golden and the filling is bubbly.

Storing & Reheating Cozy British Meat Pies Recipe – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the pies up to a day ahead. Store in the fridge until ready to bake.

Freezing Cozy British Meat Pies Recipe – Better Than Takeout

Freeze unbaked pies for up to 3 months. Bake from frozen, adding an additional 10-15 minutes to the baking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. The crust may not be as crispy.

Recipe Notes

• Chef tip: For an even more flavorful filling, you can add a tablespoon of Worcestershire sauce or a teaspoon of soy sauce.
• Best substitution: If you don't have fresh thyme and rosemary, you can substitute with 1/2 teaspoon of dried thyme and 1/4 teaspoon of dried rosemary.
• Make-ahead: You can make the filling up to 2 days ahead. Store in the fridge until ready to assemble and bake.
• Scaling: This recipe makes 12 individual meat pies. To make a larger pie, double the ingredients and bake in a 9-inch pie dish at 375°F for 45-50 minutes.
• Troubleshooting: If your crust is shrinking while baking, you can place a piece of aluminum foil over the top and continue baking.

Cozy British Meat Pies Recipe – Better Than Takeout

⏱

Prep

30 mins

🍳

Cook

45 mins

⏳

Total

1 hr 15 mins

🍽

Serves

12 individual meat pies

🥗

Diet

Gluten-free (use gluten-free pie crust)

Ingredients

Main Ingredients

• 1.5 lbs ground beef
• 1 large onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1 double pie crust (homemade or store-bought)

Seasonings

• Salt
• Black pepper
• Thyme
• Rosemary

Optional Toppings

• Mashed peas
• Chopped fresh parsley

Instructions

1. 1. Cook the beef: In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat and set aside.
2. 2. Sauté the vegetables: In the same skillet, add the onion and carrots. Cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
3. 3. Make the gravy: Stir in the flour, salt, pepper, thyme, and rosemary. Cook for 1 minute. Gradually add the beef broth, stirring constantly. Bring to a boil, then reduce heat and simmer for 10 minutes, until the gravy has thickened.
4. 4. Assemble the pies: Preheat the oven to 400°F. In a large bowl, combine the cooked beef, vegetables, and gravy. Roll out the pie crust and cut out circles large enough to fit your muffin tin. Press the circles into the muffin tin, then fill each with the beef mixture. Top with another circle of dough, pressing the edges to seal. Cut a small slit in the top of each pie.
5. 5. Bake: Brush the tops of the pies with egg wash and sprinkle with salt. Bake for 25-30 minutes, until the crust is golden and the filling is bubbly.

Notes

• Chef tip: For an even more flavorful filling, you can add a tablespoon of Worcestershire sauce or a teaspoon of soy sauce.
• Best substitution: If you don't have fresh thyme and rosemary, you can substitute with 1/2 teaspoon of dried thyme and 1/4 teaspoon of dried rosemary.
• Make-ahead: You can make the filling up to 2 days ahead. Store in the fridge until ready to assemble and bake.
• Scaling: This recipe makes 12 individual meat pies. To make a larger pie, double the ingredients and bake in a 9-inch pie dish at 375°F for 45-50 minutes.
• Troubleshooting: If your crust is shrinking while baking, you can place a piece of aluminum foil over the top and continue baking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze unbaked pies for up to 3 months. Bake from frozen, adding an additional 10-15 minutes to the baking time.
• Oven reheat: Reheat in the oven at 350°F for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. The crust may not be as crispy.
• Make ahead: You can assemble the pies up to a day ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 230
• Protein: 18g
• Fat: 15g
• Carbs: 12g
• Fiber: 1g
• Sugar: 2g
• Sodium: 450mg
• Cholesterol: 60mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy British Meat Pies Recipe – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Cozy British Meat Pies Recipe – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!