Family Meat Pie

Why You’ll Love This Recipe

I love how this recipe delivers that perfect pie experience: fork-tender chunks of beef, a gravy that’s rich and glossy, and that crisp, buttery contrast from the pastry. The filling is slow-cooked for maximum flavor, and using both shortcrust and puff pastry gives the best texture — sturdy base, flaky top. It’s perfect for sharing, and even better, the flavor develops beautifully if I make the filling ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef:

• 800g chuck beef, cut into 3.5 cm cubes

• 3/4 tsp salt

• 1/2 tsp black pepper

• 2 tbsp olive oil

For the filling:

• 30g unsalted butter

• 200g mushrooms, halved or quartered

• 125g streaky bacon, diced

• 1 onion, diced

• 2 garlic cloves, minced

• 1 celery stalk, sliced

• 1 carrot, sliced

• 330ml Guinness (or see substitutions)

• 2 cups beef stock (low sodium)

• 1 cup water

• 1/4 tsp salt

• 3/4 tsp coarsely crushed black pepper

For the beurre manié (thickener):

• 4 tbsp flour

• 60g unsalted butter, softened

For the pastry:

• 1 quantity shortcrust pastry (homemade or store-bought)

• 1 sheet puff pastry (for the lid)

• 1 egg, lightly whisked (for egg wash)

To serve:

• Ketchup or Aussie tomato sauce

Directions

1. Cook the Beef Filling

1. I season the beef with salt and pepper, then brown it in batches over high heat in a heavy pot with olive oil. I remove the beef and set it aside.

2. I wipe the pot clean if needed, then add bacon and cook it over medium-high heat until golden. I remove it and add it to the beef.

3. I melt the butter in the pot, add the mushrooms, and sauté until golden. I remove them and set aside.

4. I cook the onion, garlic, celery, and carrot for 5 minutes until soft. I return the beef and bacon to the pot, then add Guinness, stock, water, salt, and pepper.

5. I bring it to a simmer, cover, and transfer the pot to a preheated oven at 180°C/350°F for 1 hour.

6. I add the mushrooms, then return to the oven for another hour, until the beef is tender.

2. Thicken and Cool

1. I remove the pot from the oven and simmer uncovered on the stove for 20 minutes to reduce the sauce.

2. I stir in the beurre manié (butter and flour mixed until smooth) and simmer for another 2 minutes until thickened to a rich, glossy consistency.

3. I cover and cool the filling completely — ideally overnight — so the pastry doesn’t melt on contact.

3. Assemble the Pie

1. I blind-bake the shortcrust base in a 23cm (9″) pie dish, then let it cool for at least 15 minutes.

2. I preheat the oven to 200°C/390°F (180°C fan).

3. I bring the filling to room temperature and spoon it into the crust, packing it down evenly.

4. I lay the puff pastry sheet over the top, trim the excess, and press the edges to seal. I crimp the edges with a fork for a decorative finish.

5. I brush the top with egg wash and cut a small X in the center to let steam escape.

6. I bake the pie for 45–50 minutes until the top is deep golden and crisp.

7. I let it rest for 5 minutes, then serve with plenty of ketchup.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 4 hours
Cooling time: 3 hours (or overnight preferred)
Total time: 7 hours 20 minutes

Variations

• Alcohol-free: I swap the Guinness for extra beef stock and a touch of anchovy paste for depth of flavor.

• Cheesy top: Sometimes I sprinkle a bit of sharp cheddar on top of the filling before sealing with puff pastry.

• Mini pies: I divide the filling into small ramekins or tins and top with pastry for individual pies.

• Beef substitutes: I’ve used boneless beef ribs or osso bucco for an even richer texture.

• Pastry options: For simplicity, I’ve used all puff pastry (base and lid), though it’s a bit more delicate than shortcrust.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm slices in a 160°C oven until heated through — this keeps the pastry crisp.

I can also freeze the assembled, unbaked pie. When I’m ready to bake, I thaw it in the fridge overnight, then bake as directed.

If I want to prepare ahead, I assemble the pie (without egg wash) and store it in the fridge for up to 2 days. I brush with egg just before baking.

FAQs

Can I make the filling in advance?

Yes — and I actually prefer to. The flavor improves overnight, and it makes assembling the pie much easier.

Why does the filling need to cool before adding to the pastry?

Hot filling melts the pastry and stops it from puffing. I always cool it completely to keep that crust crisp and flaky.

What if I don’t have Guinness?

I use red wine or a good beef stock as a substitute. Both give depth, but Guinness adds that signature richness.

Do I have to blind bake the base?

For the crispiest bottom crust, yes. Blind baking prevents a soggy base and gives the pie structure.

Can I use store-bought pastry?

Absolutely. I use good-quality frozen shortcrust and puff pastry when I’m short on time, and it still tastes amazing.

Conclusion

This Family Meat Pie is the kind of dish I make when I want to feed people well and give them something that feels special. The slow-cooked filling is packed with deep, savory flavor, and the golden pastry crust is the perfect contrast. Whether I serve it for a weekend dinner, a holiday, or just because, it’s always a comforting and satisfying meal — and one of my all-time favorites.

Print