Merseyside Meat Pie
"This is an old English recipe from my husband's great nanny. I have made it countless times. It makes any dinner party cozy and you will get lots of raves.Make it ahead of time and reheat in oven and serve with a crisp salad. Any child who likes a crust will love it. Each slice is deep with the filling and it stays together beautifully. It is my family's favorite recipe and I make it all seasons.You might have enough filling for two pies.
Note: recipe reflects a change in cook time for filling: 25 min. or until potatoes are tender."
photo by Mirella Mendisin
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
1 9 inch pie
ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 large potatoes, diced
- 3 carrots, grated
- 1 tablespoon Worcestershire sauce
- 2 beef bouillon cubes
- 3 tablespoons flour, mixed with
- 3 -4 tablespoons cold water, to make a runny paste
- 1 egg yolk, mixed with
- 1 tablespoon water
- freshly ground salt & pepper
- pastry for double-crust pie (only have used homemade-not sure if pre-made is sturdy enough for filling)
directions
- Brown beef with onion.
- Add diced potatoes, carrots, beef bouillon cubes, worcestershire sauce.
- COVER with enough water to barely cover potatoes.
- Cover and simmer 20-25 minutes until potatoes are tender.
- Add flour/water mixture and stir until mixture boils and thickens (depending upon how much water you put in at beginning, you may want to add more flour/water mixture; filling should be nice and thick (like a pot pie filling).
- Add lots of freshly ground pepper and salt if desired (I omit the salt).
- Let filling cool until lukewarm or refrigerate.
- Roll out pastry and put into a 9 inch pie plate.
- Put COOLED filling into shell, filling it nice and full.
- Top with second pastry and crimp edges.
- Bake at 400 degrees for 30 minutes.
- Brush egg wash on top of crust.
- Continue baking for about 15 minutes or until crust is golden.
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Reviews
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I made this a while ago and forgot to review it. It was excellent! I think I cooked the meat a little longer before adding the vegetables (just personal preference). I used homemade pie crust. I have also made these as mini tarts for a party and they were great too...for those I didn't add a top crust and the crust to pastry ratio was about right. I'm going to make these again soon to share with family as I think the finished pie would freeze well. Thanks for posting. -
Much tastier than expected! Definitely a "stick to your ribs" dish. I substituted a healthy splash of Lizano sauce for the Worcestershire, diced the carrots rather than grating them, and added frozen peas during the last 5 minutes or so of cooking the filling. I also used frozen deep dish pie shells, and had enough to make 2 pies.<br/><br/>Giving the recipe four stars because I believe the cooking time is off. I only simmered the filling for 25-30 minutes, until my potatoes were fork tender. If I'd gone the full time, I'm pretty sure the potatoes would have dissolved! I also only needed to bake my pies for about 30 minuted total to get a nicely browned crust, though that could be a difference in the frozen pie crust vs homemade. -
This was very, very good! I used ground buffalo instead of beef, just to make it a bit more special. My only concern with the recipe was I wasn't sure what nice & thick was - it seemed like it was thick but then I was worried that it wasn't thick enough to be in a pie. In the end, it turned out just right but there were a few anxious moments. -
My husband was skeptical when he was reading the ingredients, sure that this was going to be too bland...he was sorely mistaken. This was a very hearty, hit the spot kind of meal that will stay in our recipe book. Thank you. -
Delicious! Made a few changes (forgot worcestershire sauce, added 1/4 c peas, nutmeg and oregano) and I used frozen pie dough and frozen puff pastry because I couldn't handmake it. Filling made enough for 2 whole pies (deep dish too! I had to switch pans from the browning pan to a pot to hold all the filling) and the frozen dough didn't hold up while it was hot, but it was delicious nontheless. I think next I'll use the filling to make empanadas!
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Tweaks
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This was very, very good! I used ground buffalo instead of beef, just to make it a bit more special. My only concern with the recipe was I wasn't sure what nice & thick was - it seemed like it was thick but then I was worried that it wasn't thick enough to be in a pie. In the end, it turned out just right but there were a few anxious moments.
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I decided to use half of pound ground beef instead of one and one bouillon cube too instead of two. All the other ingredient amounts I left the same. I got just enough filling for one pie. It tasted great! I did pie crust puffy way recipe#16834 Thank you!
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
