Meat pie with potatoes

A meat pie with potatoes is a comforting, hearty dish that's perfect for a family meal. This recipe combines seasoned ground meat with tender potatoes, all wrapped in a flaky pastry crust.

Meat Pie with Potatoes

Ingredients:

For the Pastry:

• 2 1/2 cups all-purpose flour
• 1 cup cold butter, cut into small cubes
• 1/2 teaspoon salt
• 1/4 cup ice water (more if needed)
• 1 egg, beaten (for egg wash)

For the Filling:

• 1 pound ground beef (or a mix of beef and pork)
• 2 large potatoes, peeled and diced
• 1 onion, finely chopped
• 2-3 cloves garlic, minced
• 1 carrot, diced (optional)
• 1/2 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 tablespoon flour (optional, for thickening)

Instructions:

1. Make the Pastry:

   • In a large bowl, combine the flour and salt.
   • Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add the ice water, mixing until the dough just comes together. You may need a bit more water, but add it slowly.
   • Divide the dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

   • Heat the vegetable oil in a large skillet over medium heat.
   • Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
   • Add the ground beef and cook until browned, breaking it up as it cooks.
   • Add the diced potatoes and carrot (if using) to the skillet and cook for another 5 minutes.
   • Stir in the beef broth, Worcestershire sauce, thyme, paprika, salt, and pepper.
   • If the mixture seems too liquidy, sprinkle in 1 tablespoon of flour and cook for a couple more minutes to thicken.
   • Once the filling is cooked and the potatoes are tender, remove from heat and let it cool slightly.

3. Assemble the Pie:

   • Preheat your oven to 375°F (190°C).
   • On a floured surface, roll out one of the dough disks to fit a 9-inch pie dish, allowing some overhang.
   • Transfer the rolled-out dough to the pie dish and press it gently into the bottom and sides.
   • Spoon the meat and potato filling into the pastry-lined pie dish, spreading it out evenly.
   • Roll out the second dough disk to fit over the top of the pie. Place it over the filling.
   • Trim the excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
   • Brush the top of the pie with the beaten egg to give it a golden finish.

4. Bake the Pie:

   • Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
   • Let the pie cool for a few minutes before slicing and serving.

This meat pie with potatoes is a classic comfort food that pairs wonderfully with a simple green salad or steamed vegetables. Enjoy!