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Fall is here. Enter: pies of all sorts. One of my favorites in the cooler months are savory pies. When I think comfort foods, this is what comes to mind. This Savory Beef Pie will bring you comfort, health, and warm memories as you share it with those you love.
When I need to serve a lot of people, if we’re low on meat, or if budget is an issue… I make meals that extend the meat. Rice, pasta, and potatoes are great meal extenders (Beef and Rice Casserole, Hamburger Casserole, or Shepherd’s Pie are some good go-to options in addition to this Savory Beef Pie).
The Ingredients
Quality Beef: If you aren’t already sourcing your meat from local farms, I wrote a whole post on why you should. You want to be certain the meat you’re feeding your family is from animals fed what they’re meant to consume, living happy lives in the sunshine.
Local Veggies: When at all possible, I buy all my veggies local as well (or grow them). Organic is preferred but when it’s local, it’s seasonal and fresh. The carrots, potatoes, and onions I get from a local farm and the garlic is from Azure Standard.
Wheat Flour: The flour used to make the gravy and the pie crust is Soft White Wheat. I only cook and bake with flour that I’ve ground fresh that day. By milling the grains at home, this ensures the highest nutritional value of the flour. I have more details on why this is important in my post about Homemade Flour from Whole Grains.
Chicken Stock: The last ingredient that I’d like to draw attention to is the chicken stock. In my article How to Boil a Whole Chicken I give a step-by-step guide on how to make your own stock. It’s incredibly simple and something any from-scratch cook should do. You could also use beef, pork, or vegetable stock in this recipe if that’s what you have on hand.
Start by making the pie filling
In a Dutch oven or heavy bottomed pot over medium heat, melt the lard or butter. All ingredient measurements are listed in the recipe below.
Add the diced onion and cook it until soft, stirring to prevent sticking (roughly 5 minutes). Stir in the potatoes, carrots, and garlic and cook a few minutes. You want the veggies to be well mixed and coated in the fat before adding the beef.
Next, add the ground beef and the seasonings (salt, thyme, oregano, and black pepper). Break the meat up as it browns. Once the meat has browned, sprinkle in the flour and stir well until it’s fully incorporated. Cook the flour for about 2 minutes.
Finally, stir in the tomato paste, chicken stock, and heavy cream. Turn off the heat and let it sit while you prepare the pie crusts.
Let’s Make the Pie Crust
You can now preheat your oven to 400°F. Grease two pie pans and set aside (*see below for a tip if you want to freeze one of the pies).
Whisk the flour and salt together in a heavy glass bowl. Incorporate the cold butter into the flour mixture using a pastry blender, two knives, or your hands. Then add the cold water and mix thoroughly using a silicone spatula or wooden spoon.
Time to Build the Pies
Separate the dough into four equals parts and form round balls. Work with one ball of dough at a time, storing the rest in the fridge to keep it chilled.
Using a rolling pin, roll out the dough on a lightly floured surface and place it in a greased pie pan. Scoop in half of the filling (about four cups) and top with a second rolled out pie crust. Pinch the edges together and repeat to build the second pie.
Cover the pies loosely with aluminum foil. Place them in a hot oven and bake for 30 minutes. After 30 minutes, carefully remove the aluminum foil and bake another 30 minutes.
Remove from the oven and let them sit on the counter about 10 minutes so they thicken and settle. Serve them warm and enjoy with loved ones!
The pies will store in the fridge for up to 1 week. Freeze a whole pie in a freezer bag for an easy dinner another night.*
Tip to Freeze a Pie:
*If you don’t want to cook both pies, line a pie pan with parchment paper before building the second pie. Build the pie and then place it into the freezer about 6-8 hours, or until frozen solid. Using the parchment paper, pull the frozen pie out of the pie pan and place into a freezer bag. Store pie in the freezer to bake another night. (Thaw and place in the original pan before baking.) Will keep up to 6 months.
Leave a comment below letting me know if you tried this recipe and what you thought! Is there another savory pie that you love?
Savory Beef Pie
Equipment
- 2 Pie Pans
Ingredients
Pie Filling
- 2 tbsp Lard or Butter
- 1 Medium onion, diced
- 4 Large red potatoes, cut into ½ inch pieces
- 3 Carrots, cut into ½ inch pieces
- 2 Garlic cloves, minced
- 1 lb Ground Beef
- 3 tsp Salt
- 1 tsp Thyme
- 1 tsp Oregano
- 1 tsp Black pepper
- ½ cup Flour preferably fresh milled soft white
- 2 tbsp Tomato paste
- 2 cups Chicken stock
- ½ cup Heavy cream
Pie Crust
- 5 cups Soft White Wheat flour plus extra for rolling out
- 2 tsp Salt
- 3 sticks Unsalted butter, cold
- 14 tbsp Water, cold
Instructions
Pie Filling
- In Dutch oven or heavy bottomed pot over medium heat, melt lard or butter. Add diced onion and cook until soft, stirring to prevent sticking (roughly 5 minutes).2 tbsp Lard or Butter, 1 Medium onion, diced
- Stir in potatoes, carrots, and garlic and cook a few minutes.4 Large red potatoes, cut into ½ inch pieces, 3 Carrots, cut into ½ inch pieces, 2 Garlic cloves, minced
- Add the ground beef and seasonings. Break the meat up as it browns and stir to prevent sticking.1 lb Ground Beef, 3 tsp Salt, 1 tsp Thyme, 1 tsp Oregano, 1 tsp Black pepper
- Once the meat has browned, sprinkle in flour and stir well until it's fully incorporated. Cook for about 2 minutes.½ cup Flour
- Stir in the tomato paste, chicken stock, and heavy cream. Turn off heat and let sit while you prepare the pie crusts.2 tbsp Tomato paste, 2 cups Chicken stock, ½ cup Heavy cream
Pie Crust
- You can now preheat your oven to 400°F. Grease two pie pans.
- Whisk the flour and salt together in a heavy glass bowl. Incorporate the cold butter into the flour mixture using a pastry blender, two knives, or your hands. Then add the cold water and mix thoroughly using a silicone spatula or wooden spoon.5 cups Soft White Wheat flour, 2 tsp Salt, 3 sticks Unsalted butter, cold, 14 tbsp Water, cold
Build Pies
- Separate dough into four equals parts and form round balls. Work with one ball of dough at a time, storing the rest in the fridge to keep chilled.
- Using a rolling pin, roll out dough on a lightly floured surface and place in greased pie pan. Scoop in half of the filling (about four cups) and top with a second rolled out pie crust. Pinch the edges together and repeat to build the second pie.
- Cover pies loosely with aluminum foil. Place in hot oven and bake 30 minutes. After 30 minutes, carefully remove aluminum foil and bake another 30 minutes.
- Remove from the oven and serve warm, but let them sit on the counter about 10 minutes so they thicken and settle. Store in the fridge for up to 1 week. Freeze a whole pie in a freezer bag for an easy dinner another night.*
Video
Notes
Nutrition
I thought making the crust would be so much harder! You’re making me a from scratch cook, one recipe at a time!
I LOVE hearing that, Natalie! It’s the little things.