Meat pie

Ground pork & beef with potatoes.

Ingredients

For the filling

• 1 medium potato, peeled and diced
• 1 kg ground beef 
• ½ kg ground pork
• ½ cup finely chopped yellow onion
• 4 cloves garlic, minced (optional)
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoons salt
• 2 tablespoons tomato paste
• 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• ½ teaspoon freshly ground black pepper
• 1 tablespoon cornstarch
• ¾ cup beef broth

For the pie crust

• 3 cups all-purpose flour
• 18 tablespoons cold, unsalted butter, diced 
• 3/4 teaspoon salt
• 10 tablespoons ice-cold water

Step-by-step instructions

For the pie crust

*Makes 2 pie crusts*

1. Prepare the crust: Add the flour and salt to a food processor fitted with a blade. Pulse 3-4 times to combine.

2. Add the cold butter. Pulse 8 to 12 times, until the butter is pea-sized.

3. Pour the ice-cold water (without ice) into the food processor. Pulse 4-5 times to combine. It’s okay if the dough hasn’t fully come together yet. Turn it out onto a floured surface and finish bringing the pie dough together by hand. Divide the dough into 2 equal-sized balls, flatten each slightly, and wrap in plastic wrap. Chill for at least one hour before rolling out the dough.

4. When you’re ready to use the pie crust, work with one dough ball at a time. Use a lightly floured rolling pin to roll out the dough ball into a circle on a lightly floured surface. Carefully transfer the dough to a pie dish or tart pan and trim the edges as needed. Refrigerate until ready to use.

Note: Pie dough can be frozen for up to three months. Simply store it tightly wrapped in plastic wrap. When ready to use, thaw it in the refrigerator overnight, then roll it out as directed in the recipe.

For the filling

1. Preheat the oven to 200°C with a rack in the middle position. 

2. Place the potato in a saucepan with enough water to cover. Bring to a boil over high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain and mash.

3. Meanwhile, heat a large skillet over medium-high heat. Add the beef, pork, onion, and garlic and cook, breaking up the meat with a wooden spoon, until browned and the onion is softened, 8 to 10 minutes. 

4. Stir together the mashed potatoes, Worcestershire sauce, salt, tomato paste, thyme, mustard powder, garlic powder, allspice, nutmeg, pepper, cornstarch, and beef broth. Simmer for 5 minutes, then remove from the heat.

5. On a lightly floured surface, roll out the pie dough into two rounds. Gently press one round of dough into a pie dish. Trim the edges if needed. Add the filling, along with any excess liquid, to the pie shell, forming a small mound in the center. Place the remaining round of dough on top, pressing the dough together using the tines of a fork or your fingers to seal.

6. In a small bowl, whisk the egg with 1 teaspoon. Brush the top of the pie with the egg. Using a sharp knife, cut four slits in the top crust.

7. Bake until the crust is deep golden brown and the filling is bubbling, about 35 minutes. If the crust starts browning too quickly, cover it with aluminum foil. Let cool for 5 to 10 minutes before serving.

Enjoy your meal!