A Hearty Classic: The Ultimate Meat and Potato Pie Recipe

The aroma of a perfectly baked meat and potato pie – a comforting blend of savory meat, fluffy potatoes, and a golden-brown crust – is enough to warm the soul on even the coldest day. This classic dish is a crowd-pleaser, perfect for a family dinner or a cozy night in. This recipe focuses on achieving that perfect balance of flavors and textures, resulting in a truly unforgettable meat and potato pie.

Ingredients You'll Need:

This recipe serves 6-8 people. Adjust quantities as needed.

For the Filling:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 lb ground beef (or a mix of beef and lamb for extra flavor)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp salt
• ¼ tsp black pepper
• 2 lbs potatoes, peeled and thinly sliced
• 1 cup beef broth
• 2 tbsp all-purpose flour
• 1 cup frozen peas

For the Crust:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup cold vegetable shortening
• ½ cup cold butter, cubed
• ¼ cup ice water (more if needed)

Step-by-Step Instructions:

Making the Filling:

1. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Brown the Meat: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Season and Simmer: Stir in the thyme, rosemary, salt, and pepper. Add the beef broth and bring to a simmer.
4. Thicken the Sauce: In a small bowl, whisk together the flour with a little bit of cold water to form a smooth paste (slurry). Slowly pour the slurry into the simmering meat mixture, stirring constantly until thickened.
5. Layer the Potatoes: In a greased 9x13 inch baking dish, layer half of the sliced potatoes. Pour the meat mixture over the potatoes. Top with the remaining potatoes.
6. Add Peas and Bake: Sprinkle the frozen peas over the top layer of potatoes. Cover the baking dish with foil. Bake in a preheated oven at 375°F (190°C) for 45 minutes.

Making the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Fats: Cut in the cold shortening and butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Add Water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
4. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Assembling and Baking the Pie:

1. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
2. Top the Pie: Carefully lift the dough and place it over the potato and meat filling. Tuck the edges under and crimp to seal. Cut several slits in the top to allow steam to escape.
3. Bake: Remove the foil from the baking dish. Bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
4. Rest and Serve: Let the pie rest for 10-15 minutes before slicing and serving. Enjoy!

Tips for the Perfect Meat and Potato Pie:

• Use good quality ingredients: The better the ingredients, the better the pie will taste.
• Don't overmix the dough: Overmixing will result in a tough crust.
• Blind baking (optional): For a crispier bottom crust, you can blind bake it for 15 minutes before adding the filling.
• Add your own twist: Feel free to experiment with different vegetables, herbs, or cheeses.

This recipe is a fantastic starting point for creating your own signature meat and potato pie. Experiment with different variations and enjoy the delicious results! Remember to share your creations and tag us! Happy baking!