Description
A refined meat pie featuring a flaky puff pastry crust, savory beef ragout, and a melty cheese topping.
Ingredients
Scale
- 1 sheet store-bought puff pastry (thawed)
- 1 egg, beaten (for egg wash)
- 1 lb (450 g) ground beef, 80/20
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 carrot, finely diced (optional)
- 2 tbsp tomato paste
- 1/2 cup beef stock (low sodium)
- 1/4 cup dry red wine or additional stock (optional)
- 1 tsp Worcestershire sauce
- 1 tbsp olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 tsp fresh thyme leaves, finely chopped
- 1 1/2 cups sharp cheddar, grated
- 1/4 cup Parmesan, finely grated (optional)
- Fresh parsley, finely chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment.
- Heat a skillet over medium-high heat, add olive oil and ground beef, browning without overcrowding.
- Reduce heat to medium, add onion, carrot, and garlic, and sauté until vegetables soften (about 5 minutes).
- Stir in tomato paste and Worcestershire sauce; add beef stock and thyme, simmer until thickened (about 6-8 minutes).
- Remove from heat and fold in 1 cup of grated cheddar; let filling cool slightly.
- Trim puff pastry as desired and place on prepared sheet; fill with beef mixture and top with remaining cheddar and Parmesan.
- Brush pastry edges with egg wash; bake for 20–25 minutes until golden brown and cheese bubbles.
- Let rest for 5-8 minutes before slicing; garnish with parsley and lemon zest.
Notes
For best results, chill the assembled pie briefly before baking to maintain its structure. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg