Pie with hearty meat and potatoes

This filling meat and potato pie is ideal for a chilly evening meal. Encased in a flaky pie crust, this meal mixes flavourful vegetables, creamy potatoes, and tender beef. Everyone is sure to enjoy this hearty and filling dinner!

Ingredients

Regarding the Filling:

1. One pound (450 grammes) of ground beef, or any other meat of your choosing
2. One medium onion, chopped
3. Two minced garlic cloves
4. Diced carrots, two medium
5. Diced and peeled double medium potatoes
6. One cup of stock or beef broth
7. One tablespoon of Worcestershire sauce
8. The dried thyme, one teaspoon
9. One teaspoon of dried rosemary
10. To taste, add salt and pepper.
11. One tablespoon of olive oil
12. Regarding the pie crust:
13. Two and a half cups of all-purpose flour
14. One teaspoon of salt
15. One cup (two sticks) of cold, diced unsalted butter
16. Two to six tablespoons of ice water
17. One egg (optional for egg wash)

Directions

Get the pie crust ready:

• Combine the salt and flour in a large bowl. Blend the mixture until it resembles coarse crumbs after adding the diced butter.
• A spoonful at a time, stir in the ice water until the dough binds. Not all of the water may be required.
• Refrigerate for at least half an hour after dividing the dough into two discs and covering them with plastic wrap.

Prepare the filling.

• Heat the olive oil in a large skillet over medium heat. Sauté the chopped garlic and onion for two to three minutes, or until they are tender.
• Using a spoon, break up the ground meat while it cooks until browned. If needed, drain extra fat.
• Cook for an additional five minutes after adding the potatoes and carrots. Stir in the Worcestershire sauce, beef broth, rosemary, thyme, salt, and pepper.
• Bring to a simmer, then lower the heat and cook until the potatoes are soft and the mixture has thickened, about 10 to 15 minutes. Take off the heat and let it to cool a little.

Put the Pie Together:

• Set the oven temperature to 400°F, or 200°C.
• On a floured surface, roll out one disc of dough to the size of the pie plate. Trim off any extra dough and place the rolled-out dough in the bottom of a 9-inch pie dish.
• Fill the pie crust with the meat and potato filling.
• Place the second disc of dough over the filling once it has been rolled out. Using your fingers or a fork, pinch the edges to seal them. To let the steam out, make a few slits in the top crust.
• If you want a golden finish, beat the egg and brush it over the top crust.

Bake:

• The crust should be golden brown after 30 to 35 minutes of baking in a preheated oven.
• To avoid burning, wrap the edges with aluminium foil if they brown too soon.

Chill and serve:

• Before slicing, let the pie cool for approximately ten minutes. The filling will set up a little better as a result.

Advice

• Vegetarian Option: For a vegetarian version, you can use lentils or mushrooms in place of the meat.
• Storage: You may keep leftovers in the fridge for up to three days if you store them in an airtight container. Before serving, reheat in the microwave or oven.
• A filling and cosy dish that works well for any occasion is this hearty meat and potato pie. Have fun!