Welcome to the comforting world of Rustic Harvest Meat Pie, where hearty ingredients meet flaky pastry for a meal that warms both heart and home. This dish brings together the robust flavors of a classic meat pie, perfect for those cozy evenings when you crave something satisfying and homemade.
The heart of our pie is the ground beef, providing the main protein and richness of the dish. Carrots and potatoes add a natural sweetness and earthy depth, while onions and garlic bring a savory base that balances the flavors perfectly. The beef broth and tomato paste create a rich, thick sauce that ties everything together. Seasonings like dried thyme and dried rosemary bring a touch of herbal warmth, while salt and black pepper enhance the overall taste. The olive oil is crucial for sautéing, and the puff pastry sheets form the crisp, golden crust. Finally, a beaten egg gives the crust a beautiful sheen.
This meat pie pairs wonderfully with a crisp green salad or roasted root vegetables for a complete meal. A side of tangy pickles or chutney can also add a nice contrast to the savory pie.
First, preheat your oven to 375°F. This way, it’s ready to go once your pie is assembled. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onions and minced garlic, sautéing them until they’re translucent and fragrant. This usually takes about 3–4 minutes.
Next, add the ground beef to the skillet. Break it up with a spatula and cook until it’s browned all over. This should take another 5–7 minutes. Once the beef is browned, stir in the diced carrots and potatoes. Let them cook together for about 5 minutes to start softening.
Now, it’s time to infuse some rich flavors. Mix in the tomato paste and beef broth, followed by the thyme, rosemary, salt, and black pepper. Stir everything well, and then let the mixture simmer for about 10 minutes. You’re looking for a thickened consistency that’s not too soupy.
While your filling is simmering, take one sheet of puff pastry and roll it out slightly to fit a 9-inch pie dish. Line the dish with the pastry, pressing gently into the corners. Once your beef mixture is ready, spoon it into the lined pie dish, spreading it evenly.
Take the second sheet of puff pastry and roll it out to cover the top of the pie. Lay it over the filling and press the edges to seal. You can use a fork to crimp the edges for a decorative touch. Brush the beaten egg over the top to give it a lovely golden finish.
Bake in the oven for 35–40 minutes, or until the crust is golden brown and the pie is bubbling slightly around the edges. Let it cool for a few minutes before serving.
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