Ingredients for Merseyside Meat Pie
- Ground Beef
- 1 large onion, chopped
- 2 lbs potatoes, diced
- 1 lb carrots, diced
- 2 tbsp Worcestershire sauce
- 4 beef bouillon cubes
- Flour
- Cold Water
- Egg Yolk
- About 2 cups water
- Salt & Pepper
- Pastry For Double Crust Pie
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How to Make Merseyside Meat Pie
- Brown 1 lb ground beef with 1 large chopped onion in a large pot over medium-high heat until browned. Drain off any excess grease.
- Add 2 lbs diced potatoes, 1 lb diced carrots, 4 beef bouillon cubes, and 2 tbsp Worcestershire sauce to the pot.
- Add enough water to barely cover the potatoes (about 2 cups).
- Bring to a simmer, then cover and cook for 20-25 minutes, or until potatoes are tender.
- In a separate bowl, whisk together 1/4 cup all-purpose flour with 1/2 cup cold water until smooth. Gradually whisk this mixture into the simmering meat and vegetable mixture.
- Bring the mixture to a boil, stirring constantly, until it thickens. If needed, add more flour/water mixture to reach desired consistency.
- Season generously with freshly ground black pepper and salt to taste.
- Allow the filling to cool completely before using. Refrigerate until ready to assemble the pie.
- Roll out 2 sheets of ready-made pie crust (or your homemade recipe!) to fit a 9-inch pie plate.
- Place one crust into the pie plate. Pour the cooled filling into the crust, filling it to the top.
- Top with the second crust, crimping the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with 1 egg beaten with 1 tbsp water (egg wash).
- Bake at 400°F (200°C) for 30 minutes.
- Reduce oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
91g
Fat
144g
Carbs
60g
