There’s nothing quite like a delicious, homemade meat pie for dinner. And when it comes to meat pies, there’s one thing that sets the best ones apart from the rest – the filling. Sure, you can throw some meat and veggies together and stick it in a pastry shell, but that’s not going to be a memorable meal. If you want to make a meat pie that people will remember for years to come, you need to get creative with your filling, and nobody knows that better than Mr. and Mrs. White.
Beef & Mushroom Meat Pie
If you’re looking for a filling that packs a flavorful punch, look no further than this Beef & Mushroom Meat Pie. The combination of tender beef, earthy mushrooms, and fragrant herbs and spices is simply irresistible.
Ingredients
- 1 pound beef, cubed
- 8 ounces mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon flour
- 1/2 cup beef broth
- 1/4 cup red wine
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat your oven to 375 degrees F.
- In a large skillet, cook the beef over medium heat until browned. Remove the beef from the skillet and set it aside.
- In the same skillet, sauté the mushrooms, onion, and garlic until tender.
- Add the thyme, rosemary, salt, and black pepper and cook for another 2-3 minutes, or until fragrant.
- Add the flour to the skillet and stir until it’s well combined.
- Gradually stir in the beef broth and red wine, and cook until the mixture thickens.
- Add the beef back to the skillet and stir until everything is well combined.
- Transfer the mixture to a 9-inch pie dish.
- Place the puff pastry over the pie dish and trim the edges so that the pastry fits neatly.
- Brush the pastry with the beaten egg.
- Bake the pie for 25-30 minutes, or until the pastry is golden brown and crispy.
Beef and Wild Mushroom Pie
If you’re feeling adventurous and want to try something a little bit different, this Beef and Wild Mushroom Pie is the perfect choice. The addition of wild mushrooms to the filling gives it a unique and earthy flavor that you won’t be able to resist.
Ingredients
- 1 pound beef, cubed
- 4 ounces wild mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon flour
- 1/2 cup beef broth
- 1/4 cup red wine
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat your oven to 375 degrees F.
- In a large skillet, cook the beef over medium heat until browned. Remove the beef from the skillet and set it aside.
- In the same skillet, sauté the mushrooms, onion, and garlic until tender.
- Add the thyme, rosemary, salt, and black pepper and cook for another 2-3 minutes, or until fragrant.
- Add the flour to the skillet and stir until it’s well combined.
- Gradually stir in the beef broth and red wine, and cook until the mixture thickens.
- Add the beef back to the skillet and stir until everything is well combined.
- Transfer the mixture to a 9-inch pie dish.
- Place the puff pastry over the pie dish and trim the edges so that the pastry fits neatly.
- Brush the pastry with the beaten egg.
- Bake the pie for 25-30 minutes, or until the pastry is golden brown and crispy.
With these two meat pie recipes in your arsenal, you’ll never be at a loss for a delicious and satisfying meal. So why not give them a try tonight?