Cozy Savory Beef Pie Dinner
A warm, hearty beef pie filled with tender beef, seasonal vegetables, and a rich gravy, all wrapped in a flaky pastry crust.
Ingredients
For the Filling
- 1 lb ground beef (Halal-certified) You can substitute with ground turkey or chicken for a lighter option.
- 1 cup chopped carrots Feel free to customize with your favorite veggies.
- 1 cup peas (fresh or frozen)
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 2 cups beef broth (Halal-certified)
- 2 tbsp all-purpose flour
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
For the Pastry
- 1 package ready-made pie pastry (ensure Halal compliance)
- 1 egg beaten, for egg wash
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure that your pie bakes evenly.
- In a large skillet, brown the ground beef over medium heat until fully cooked—about 5-7 minutes. Drain excess fat if necessary.
- Add diced onions and minced garlic to the skillet and sauté for about 2-3 minutes until fragrant. Then, add the chopped carrots and cook for another 5 minutes.
- Sprinkle flour over the meat and vegetable mixture, stirring well to combine. Gradually add the beef broth, stirring continuously until the mixture thickens.
- Add thyme, rosemary, salt, and pepper. Mix well and cook for another minute before turning off the heat.
Assembly
- Roll out your pastry on a floured surface. Line a pie dish with one sheet and pour the beef mixture over it, spreading it evenly.
- Cover with the second sheet of pastry, crimp the edges to seal, and make a few slits in the top for steam to escape.
- Brush the top with the beaten egg for a golden crust.
Baking and Serving
- Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown.
- Let the pie cool for a few minutes before slicing. Serve warm and enjoy!
Notes
If short on time, prepare the filling ahead of time and store it in the fridge. Assemble the pie when you're ready to bake. For leftovers, refrigerate in an airtight container for up to 3 days or freeze before baking for up to 3 months.