You're going to love this Meat Pie recipe! These Mini Meat Pies have tender meat chunks and a dark and flavorful rich gravy. We're also sneaking in some carrots, mushrooms, and peas, making the pies both filling and satisfying. You can serve the mini pies with mac and cheese and a broccoli crunch salad.
When I turned 50 (which seems like ages ago) but not quite 5 years ago, I decided to celebrate my birthday with a family vacation to the British Isles. My family and I spent two wonderful weeks exploring England, Wales, Scotland, and Ireland.
While on that vacation, I fell in love with the traditional mini meat pies that were always on the menu. The pies had beef, venison, or lamb chunks, a rich gravy, and various vegetables, including carrots and peas.
The mini pies were my go-to selection the entire trip. I've been dreaming of recreating the meat pie recipe ever since.
So if you're fortunate enough to have similar memories, this yummy pie will transport you back to your European vacation!
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😍 Why You'll Love This Recipe
I use pie crust (usually store-bought) for the bottom of the pie and then cover the filled pie with flaky puff pastry. Yes, I can make my own crust, but I would rather give the filling my undivided attention. Besides, who wants to mess with making puff pastry?
You can use whatever meat you have on hand, but I recommend lamb, beef, or venison. You can switch up the vegetables used in the filling to suit your taste. However, the meat pies I had in the U.K. usually had meat, carrots, and peas.
Preparing the filling ahead of time or even the day before is a great way to do meal prep. Once the filling is prepared, all that's left is to fill the mini pie tins and bake them.
🔖 Ingredients & Substitutions
- Meat — The meat used in the pies is cooked for hours so that it's fork-tender. Some meats cook faster than others and some are more tender than others due to the marbling. If you're going to make venison pie, the meat may need to be cooked a little longer. Cubing the meat into smaller pieces is also helpful.
- Vegetables — Various vegetables can be used in meat pies including carrots, onions, celery, potatoes, peas, and beans. Use your imagination!
- Pastry — Although homemade pastry can be used for the bottom crust, I highly recommend staying true to the original recipe and using puff pastry for the top crust.
- Herbs — There are so many herbs that would taste great in this recipe. Feel free to use the ones that you prefer. Some great options include parsley, rosemary, thyme, sage, and oregano.
🥧 How to Make Mini Meat Pies
Meat Pie Filling
Step 1: Defrost pie crust and puff pastry according to package instructions. Add chopped bacon to a Dutch Oven and cook until the fat is rendered. Remove bacon from the pot and set it aside.
Step 2: Dry cubed meat with paper towels, then season with salt and pepper. Sear in batches as to not overcrowd the pot, in the bacon grease. Add onions, and sautee for a few minutes. Add garlic during the last minute.
Step 3: Return bacon to the pot and add flour. Stir flour into the fat and cook for a few minutes. Deglaze the bottom of the pot with broth/stock. Add wine, tomato paste, and Worcestershire. Stir to dissolve the tomato paste.
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Step 4: Finally, mix in the herbs. Place a heat diffuser under the pot and simmer, covered, over low heat, for 1-½ hours, stirring occasionally.
Step 5: Add carrots, mushrooms, and peas. Simmer for an additional hour or until the meat is tender and the stew has reduced and you have a thick, rich gravy. If it reduces too much, add a little more water and cook a little longer. Cool the filling.
Assemble and Bake Pies
Preheat the oven to 350 degrees F.
Step 6: Fold pie crust in quarters, then cut along the fold lines with a pizza wheel or pastry cutter. Fold each piece of dough into a ball and roll it out into a 6" circle, transfer the pastry to oiled or buttered 5" disposable pie tins or mini casserole dishes.
Step 7: Divide the filling between the four pies. Brush the pie edges with a beaten egg.
Step 8: Fold Puff pastry in half, then quarters. Slice into four pieces. Cover each pie with one of the puff pastry pieces. Seal and crimp the edges of the pie. Brush with beaten egg, then cut some slits for the steam to escape. Bake meat pie or pies for 45 minutes or until golden brown.
🤷🏻♀️ Recipe FAQs
If the filling for the meat pies is not thick enough, you may thicken it by either cooking it longer (over low heat) or making a slurry with one tablespoon of flour and ¼ cup of liquid (water, wine, or broth). Whisk the slurry into the filling mixture, bring to a boil, and simmer.
You can add more, if needed, however, be sure to allow the filling to come to a boil first to see the full thickening effect of the flour slurry, before adding more.
Beef Chuck is the best option for making meat pies. Chuck roast is usually cooked either as a roast, or cubed to use in stews and to make barbacoa.
Beef chuck is not expensive to purchase and has a wonderful flavor and texture, especially when cooked for an extended time.
Similar to making shepherd's pie, meat pie can be made without a bottom crust. These pies are usually referred to as "pot pies."
Some argue that covering a casserole with pastry does not make it a pie. I, for one, agree. Meat pie is much better and more filling when it is prepared with a bottom crust.
👩🏼🍳 Pro Tips
- If the gravy reduces too much you can add additional liquid (water, broth, or wine) and cook for a few additional minutes.
- Potatoes (regular and sweet potatoes) are a wonderful addition to this meat pie recipe. Add the cubed potatoes when you add the carrots.
- The puff pastry can be cut into circles instead of trying to shape the square pieces over the top, but only if you're a perfectionist. Otherwise, make peace with the fact that the meat pies are "rustic."
- This Meat pie recipe is perfect when it comes to freezing. The pies freeze well both baked and unbaked. Either way, defrost the pies in the refrigerator overnight and bake them the following day.
- Reheat in a microwave if you're in a hurry, but for best results, reheat in the oven.
🥩 Related Recipes
📖 Recipe
Easy Mini Meat Pie Recipe
Ingredients
- 3 ounces bacon (chopped)
- 1 pound beef or lamb chunks
- ¾ teaspoon black pepper
- ¾ teaspoon sea salt
- 1 small yellow onion (chopped)
- 4 cloves garlic (minced)
- 3 tablespoon all-purpose flour
- 2 cups beef stock or broth
- 1⅓ cups red wine
- 3 tablespoon tomato paste
- 1 tablespoon Worcestershire
- 6 ounces sliced mushrooms
- ¾ cup chopped carrots (2 medium)
- 1 teaspoon rubbed sage
- 1 teaspoon Herbs de Provence
- ½ cup peas
- 1 roll Pillsbury pie crust
- 1 sheet puff pastry
- 1 small egg (beaten)
Instructions
Filling
- Defrost pie crust and puff pastry according to package instructions. Add chopped bacon to a Dutch Oven and cook until the fat is rendered. Remove bacon from the pot and set it aside.
- Dry cubed meat with paper towels, then season with salt and pepper. Sear in batches as to not overcrowd the pot, in the bacon grease. Add onions, and sautee for a few minutes. Add garlic during the last minute.
- Return bacon into the pot and add flour. Stir flour into the fat and cook for a few minutes. Deglaze the bottom of the pot with broth/stock. Add wine, tomato paste, and Worescheschire. Stir to dissolve the tomato paste.
- Finally, mix in the herbs. Place a heat diffuser under the pot and simmer, covered, over low heat, for 1-½ hours, stirring occasionally.
- Add carrots, mushrooms, and peas. Simmer for an additional hour or until the meat is tender and the stew has reduced and you have a thick, rich gravy. If it reduces too much, add a little more water and cook a little longer. Cool the filling.
Assembly and Bake Pies
- Fold pie crust in quarters, then cut along the fold lines with a pizza wheel or pastry cutter. Fold each piece of dough into a ball and roll out into a 6" circle, transfer the pastry to oiled or buttered 5" disposable pie tins or mini casserole dishes.
- Divide the filling between the four pies. Brush the pie edges with a beaten egg.
Preheat the oven to 350°F.
- Fold Puff pastry in half, then quarters. Slice into four pieces. Cover each pie with one of the puff pastry pieces. Seal and crimp the edges of the pie. Brush with beaten egg, then cut some slits for the steam to escape. Bake for 45 minutes or until golden brown.
Notes
- If the gravy reduces too much you can add additional liquid (water, broth, or wine) and cook for a few additional minutes.
- Potatoes (regular and sweet potatoes) are a wonderful addition to this meat pie recipe. Add the cubed potatoes when you add the carrots.
- The puff pastry can be cut into circles instead of trying to shape the square pieces over the top, but only if you're a perfectionist. Otherwise, make peace with the fact that the meat pies are "rustic."
- This Meat pie recipe is perfect when it comes to freezing. The pies freeze well both baked and unbaked. Either way, defrost the pies in the refrigerator overnight and bake them the following day.
- Reheat in a microwave if you're in a hurry, but for best results, reheat in the oven.
Penelope Summers says
I don't see an oven temperature anywhere. At what temperature should it be baked?
Hilda Sterner says
Hi Penelope,
Sorry about that! 350 degrees F. I will update the post, thank you!
Kathy Fisher says
These were terrific. Best meat pie I've ever tasted.
Hilda Sterner says
Thanks, Kathy! I appreciate that. 😘
Kelly Methey says
My mouth was watering the whole time I was reading this recipe! The pictures of the dark gravy, vegetables and meat made me drool! Can’t wait to make these! Maybe tonight...
...YUM!
Hilda Sterner says
Can't wait to hear what you really think! ❤️