Ground Beef Dinner Pie
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This easy cheesy ground beef dinner pie is comfort food as its best, perfect for chilly nights when you’re craving a hearty meal. This savory dinner pie combines ground beef in a rich sauce, plenty of cheese, and two buttery crusts. A hearty and oh-so satisfying meal that only takes 20 minutes of hands on prep.
Here in New Zealand, a hot, savory beef hand pie is the quintessential fast food. It’s the equivalent of a street-side hot dog if you like. This delicious dinner-sized version of a classic “mince and cheese pie” is a must-try ground beef recipe in my opinion.
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Ground Beef Dinner Pie
This easy cheesy ground beef dinner pie is comfort food as its best. Packed with flavor, perfect for chilly nights and family dinners.
Ingredients
- 1 tbsp butter to grease the pie dish
- 1 tbsp olive oil extra virgin
- 1 yellow onion finely diced
- 1 garlic clove minced
- 1 lb ground beef 15% fat
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup red wine or beef stock
- 7 oz diced tomatoes about 1/2 a can
- 1 tbsp tomato paste
- 1/2 tsp fresh rosemary finely chopped
- 1 tsp fresh thyme finely chopped
- 1 dried bay leaf
- 1 tbsp soy sauce or Worcestershire sauce
- 1 shortcrust pastry sheet 8×8 inches, or homemade pie pastry
- 1 puff pastry sheet 8×8 inches
- 1/2 cup cheddar cheese grated
- 1 egg whisked
- 1 tbsp sesame seeds optional
Instructions
- Preheat the oven to 425°F (220°C). Generously grease an 8-inch pie with butter.1 tbsp butter
- In a large skillet over medium high heat, add the olive oil, followed by the diced onions. Sauté them until slightly softened for 2-3 minutes.1 tbsp olive oil, 1 yellow onion
- Increase the heat to high and add ground beef and cook until browned. Add the minced garlic towards the end and cook until fragrant. Season with salt and black pepper.1 lb ground beef, 1/2 tsp salt, 1/4 tsp ground black pepper, 1 garlic clove
- Deglaze the large frying pan with red wine or beef stock and reduce the liquid.1/2 cup red wine
- Reduce to medium heat and stir in diced tomatoes, tomato paste, fresh rosemary, thyme, soy sauce, and the bay leaf. Simmer on low heat for 10 minutes until the mixture thickens into a very thick gravy, similar to a rich bolognese sauce. Season to taste with salt and pepper, remove bay leaf.7 oz diced tomatoes, 1 tbsp tomato paste, 1/2 tsp fresh rosemary, 1 tsp fresh thyme, 1 dried bay leaf, 1 tbsp soy sauce
- Roll out the pie dough and line a pie dish with pie pastry, then spoon the lamb mixture into the dish. Top with grated cheese.1/2 cup cheddar cheese, 1 shortcrust pastry sheet
- Place a sheet of puff pastry over the lamb filling and crimp the edges to seal.1 puff pastry sheet
- Add an egg yolk wash with a pastry brush for a golden finish. Add the sesame seeds.1 egg, 1 tbsp sesame seeds
- Place the pie on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown.
Video
Notes
Thicken the sauce: If the filling too sloppy, cook it for longer or mix 2 tsp of cornflour in 1/4 cup of the gravy and stir it into the filling to help bind it.
Seal pastry: Ensure the edges of the pastry are sealed tightly to prevent the filling from leaking during baking. Add a baking sheet underneath the pie dish to catch any leaks.
Let it rest: Allow the pie to cool for 20 minutes before serving to allow the filling to set slightly.
Storage: Meat pies can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap leftover pie slices tightly in layers of foil and store them in an airtight container before freezing. Reheat in the oven until warmed through.
Nutrition
Calories: 474kcalCarbohydrates: 36gProtein: 19gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 72mgSodium: 653mgPotassium: 334mgFiber: 2gSugar: 2gVitamin A: 252IUVitamin C: 4mgCalcium: 91mgIron: 4mg
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Ingredients and substitutions
- Beef: Use ground beef with 15% fat for the best balance of flavour and texture without excess grease. You can also opt for 100% ground lamb or substitute some beef with ground pork for a richer flavor.
- Pastry: For convenience, I use store-bought shortcrust pastry for the bottom and a puff pastry sheet for the top layer to create a flaky pastry topping and melt-in-mouth shortcrust layer at the bottom. If you’ve got time, follow my 3-ingredient pie crust recipe to make the bottom layer from-scratch.
- Red wine: Adds richness and complexity to the filling. You can substitute it with beef stock.
- Tomatoes: For a rich tomato base, you’ll need canned diced tomatoes and tomato paste.
- Herbs: Fresh herbs including rosemary and thyme take this meat pie up a notch. Substitute them with dried herbs if needed. The dried bay leaf gives this dinner pie a robust flavor.
- Soy sauce: Adds depth of flavor and richness to the filling. Worcestershire sauce can be used as a substitute.
- Cheese: I add a layer of grated cheddar cheese on the top of the filling but you can also use a milder cheese such as Monterey Jack or Colby Jack.
- Egg: An egg wash gives the pastry a beautiful golden color. Add some sesame seeds on top of the pie for extra texture.
Step-by-step: beef dinner pie
- Sauté onion and garlic in olive oil.
- Add the ground beef and brown it.
- Deglaze the pan with red wine and add the other ingredients.
- Simmer on low for 15 minutes for the flavors to develop.
- Roll out the bottom pastry and line an 8-inch greased pie dish. Add the ground beef filling and grated cheese.
- Place the puff pastry sheet on top and join the pastries together by crimping the pie crust with your fingers.
Ground beef hand pies
Instead of one large pie, create 6 mini meat pies instead using a large muffin tin or forming them into lamb hand pies.