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Traditional British meat pie

Name: Traditional British meat pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 persons
Cuisine: English
Ingredients: 600 grams of beef mince; 350 grams of carrots; 2 leeks; 200 grams (frozen) peas; 1 large onion; 2 cloves of garlic; 1 tablespoon flour; 1 beef stock cube; 1 tablespoon worcestershire sauce; one and a half teaspoons of herbes de Provence; half a teaspoon of salt; black pepper to taste; knob of butter; 400 grams flour + extra; 175 grams cold butter; ¼ teaspoon salt; 120 ml ice-cold water; 1 egg

Listen to this recipe

Our take on the traditional British meat pie has a delicious filling of mince, leeks, carrots, peas and more, encased in a double pastry crust, just as a perfect meat pie should be.

Nutrition balance score

Unbalanced

5.5/10

Glycemic Index

Glycemic Load

61.78 (Medium)

37.37 (High)

Nutrition per serving

Kcal

775.26 kcal

Carbohydrates
Of which sugars

60.49 g
6.17 g

Total fat
Of which saturated fats

42.93 g
24.94 g

Proteins

31.53 g

Fiber

7.44 g

Sodium

423.09 mg

View all nutrients

Our traditional British meat pie is a delicious savoury dish with a filling of minced beef, onion, vegetables and herbs. A tasty pie with crisp pastry case (you can also use ready made puff pastry for a quicker version, if you like).

You can choose to omit the vegetables and make the filling with minced beef only. In this case, serve the vegetables separately, boiled peas for instance, or go for traditional mushy peas.

For the filling, you can use minced beef or use half beef and half pork. You could also used minced lamb. This meat pie can be served hot, lukewarm or at room temperature. It can even be enjoyed cold as part of a picnic or cold buffet.

Traditional British meat pie ingredients

Recipe traditional british meat pie

Recipe traditional british meat pie allergens

This recipe contains the following allergens. Click on the allergen to search for alternative recipes.

Made by Véronique

Published at 2023-11-21, this recipe is for 6 persons and takes 1 hours 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2026-03-14

Let's get started

Preparation time

30 minutes

Time cooking

1 hours

Total time

1 hours 30 minutes

Making the meat pie filling – 20 minutes + waiting time

Peel and finely chop the onion and garlic cloves.

Peel the carrots and cut into chinks, not too large. Wash the leeks and cut into thin half moons.

Heat a knob of butter in a deep frying pan and sauté the onion and garlic for a few minutes. Add the minced beef and fry until browned.

Add the carrots and leeks and cook for another 10 minutes or so, until the carrots and leeks start to soften. Add the peas.

Season with a beef stock cube, Worcestershire sauce, herbes de Provence, black pepper and salt.

Add a tablespoon of flour and fry a little more to cook out the flour flavour and bind the moisture from the vegetables. Let the filling cool completely.

Making the pastry – 10 minutes + waiting time

Beat one egg and set aside.

Mix the flour and salt in the bowl of your stand mixer. Dice the cold butter and gradually add it to the flour while continuing to mix.

The dough will look crumbly. Add half of the cold water and keep mixing.

Gradually add the rest of the water along with a little of the beaten egg (about a quarter egg).

Keep mixing until a soft pastry dough forms, making sure the dough does not become sticky. Wrap the dough with cling film and place it in the fridge for half an hour.

Finishing the British meat pie – 1 hour

Preheat the oven to 180 degrees Celsius and grease a pie dish with butter.

Dust your work surface and rolling pin with flour and divide the pastry dough into 2 equal portions. Roll out 1 piece into a large circle just a little larger than the pie dish.

Place the pastry circle in the pie dish, making sure it extends slightly over the edge, but not too much. Spread the filling over the pastry base, and brush the edges of the dough with the beaten egg.

Making a traditional British meat pie - step 1

Roll out the second piece of pastry dough into a large circle, just slightly larger than the pie dish. Place the dough over the pie filling, press the edges together well and cut away any excess pastry dough. You can use the excess dough to decorate the pie, if you like.

Use a knife to make a hole in the centre of the pie, this will allow the steam from the filling to escape during baking. Use a small knife to crimp the rim of the pastry.

Making a traditional British meat pie - step 2

Making a traditional British meat pie - step 3

Making a traditional British meat pie - step 4

Brush the top of the pie with the remaining egg and bake the meat pie for around 45 minutes, until cooked through and golden brown. The exact baking time depends on your oven and the thickness of the pastry. Enjoy your meal!

Tips!

What should I serve with this traditional meat pie?

A meat pie is usually accompanied by vegetables such as peas. You can put the vegetables in the filling of the meat pie, in which case it is not really necessary to serve anything extra with the pie.

What is the difference between meat pie and mince pie?

This can be a little confusing if you don't live in the UK. A meat pie is made with a filling of minced meat, seasonings and (optionally) vegetables, making it a savoury pie.

A mince pie is made with a filling of mincemeat (fruit, dried fruit, alcohol and spices), making it a sweet pie.

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Nutritional values

Per 1 serving / piece:

Pay attention! These indicated nutritional values are based on standard tables and are therefore an estimated total. No rights can be derived from the data in the nutritional value table.

General

Kcal

775.26 kcal

Carbohydrates
Of which sugars

60.49 g
6.17 g

Total fat
Of which saturated fats

42.93 g
24.94 g

Proteins

31.53 g

Fiber

7.44 g

Sodium

423.09 mg

Show vitamines & minerals

Minerals

Iron

2.33 mg

Calcium

95.44 mg

Magnesium

60.36 mg

Potassium

60.36 mg

Phosphorus

353.30 mg

Copper

0.29 mg

Zinc

6.15 mg

Iodine

3.52 µg

Selenium

3.09 µg

Vitamins

Vitamine C

31.92 mg

Vitamine D

0.56 mg

Vitamine A

2.32 mg

Vitamine B1

0.27 mg

Vitamine B2

0.24 mg

Vitamine B6

0.51 mg

Vitamine B12

0.23 µg

Folic acid

73.22 µg

Vitamine E

0.25 mg

Vitamine K

1.21 µg

Vitamine K1

0.00 µg

Handy! Scroll this table horizontally to see all nutritional values per ingredient

Amount		Ingredient	Allergens	Kcal	Carbs	Carbs of which sugars	Fat	Fat of which saturated	Protein	Fibers	Sodium	Iron	Calcium	Magnesium	Potassium	Phosphorus	Copper	Zinc	Iodine	Selenium	Vitamin C	Vitamin D	Vitamin A	Vitamin B1	Vitamin B2	Vitamin B6	Vitamin B12	Vitamin B11	Vitamin E	Vitamin K	Vitamin K1
100	gram	of beef mince		209.00	0.80 g	-	14.60 g	7.40 g	19.10 g	-	70.00 mg	0.40 mg	10.00 mg	20.00 mg	300.00 mg	180.00 mg	-	4.80 mg	-	-	20.00 mg	-	-	0.03 mg	0.07 mg	0.17 mg	-	-	-	-	-
58.33	gram	of carrots		15.75	2.74 g	2.57 g	-	-	0.47 g	1.69 g	17.50 mg	0.18 mg	17.50 mg	3.50 mg	105.00 mg	23.33 mg	-	0.06 mg	-	-	1.17 mg	-	0.64 mg	0.02 mg	0.02 mg	0.03 mg	-	8.75 µg	-	-	-
0.33		leeks		9.00	1.27 g	0.07 g	-	-	0.50 g	1.13 g	3.33 mg	0.17 mg	20.00 mg	5.00 mg	133.33 mg	10.00 mg	0.03 mg	0.10 mg	-	-	3.33 mg	-	0.01 mg	0.03 mg	0.02 mg	0.04 mg	-	20.00 µg	-	-	-
33.33	gram	peas		28.67	4.67 g	0.33 g	-	-	1.67 g	1.67 g	0.67 mg	0.33 mg	7.33 mg	10.00 mg	71.67 mg	30.00 mg	-	-	-	-	5.00 mg	-	0.01 mg	0.05 mg	0.02 mg	0.02 mg	-	10.00 µg	-	-	-
0.17	large	onion		10.80	1.83 g	1.83 g	0.06 g	0.03 g	0.36 g	0.75 g	2.70 mg	0.15 mg	9.00 mg	3.00 mg	52.50 mg	12.60 mg	0.02 mg	0.24 mg	-	-	1.95 mg	-	-	0.01 mg	0.01 mg	0.04 mg	-	3.00 µg	-	-	-
0.33	clove	of garlic		1.40	0.28 g	0.01 g	-	-	0.06 g	0.02 g	0.04 mg	0.01 mg	1.70 mg	0.20 mg	6.00 mg	1.30 mg	-	0.01 mg	0.02 µg	-	0.14 mg	-	-	-	-	-	-	0.04 µg	-	-	-
0.17	tablespoon	flour	gluten	7.58	1.45 g	0.03 g	0.03 g	-	0.24 g	0.06 g	0.04 mg	0.02 mg	0.42 mg	0.42 mg	3.75 mg	2.08 mg	0.01 mg	0.02 mg	-	-	-	-	-	-	-	0.01 mg	-	0.73 µg	-	-	-
0.17		beef stock cube	celery	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.17	tablespoon	worcestershire sauce	fish, gluten	1.67	0.24 g	0.08 g	0.06 g	0.02 g	0.05 g	-	13.50 mg	0.01 mg	0.75 mg	0.15 mg	2.00 mg	0.75 mg	-	-	-	-	0.02 mg	-	-	0.04 mg	-	-	-	-	-	-	-
0.25	teaspoon	of herbes de provence		1.52	0.34 g	0.02 g	0.05 g	0.01 g	0.02 g	0.25 g	0.39 mg	0.18 mg	6.15 mg	0.95 mg	13.70 mg	2.20 mg	0.01 mg	0.03 mg	-	0.02 µg	0.31 mg	-	1.32 mg	-	-	-	-	1.37 µg	0.13 mg	1.18 µg	-
0.08	teaspoon	of salt		-	-	-	-	-	-	-	200.00 mg	-	0.05 mg	1.45 mg	0.02 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
		black pepper		0.05	0.01 g	-	-	-	-	-	0.01 mg	-	0.07 mg	-	0.22 mg	0.03 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.17	knob	of butter	milk	18.38	0.02 g	0.02 g	2.06 g	1.35 g	0.02 g	-	0.13 mg	-	0.33 mg	0.05 mg	0.38 mg	0.50 mg	-	-	-	-	-	0.03 mg	0.02 mg	-	-	-	-	-	-	-	-
66.67	gram	flour	gluten	242.67	46.53 g	1.00 g	1.00 g	0.13 g	7.60 g	1.87 g	1.33 mg	0.67 mg	13.33 mg	13.33 mg	120.00 mg	66.67 mg	0.20 mg	0.73 mg	-	-	-	-	-	0.08 mg	0.07 mg	0.19 mg	-	23.33 µg	-	-	-
29.17	gram	cold butter	milk	214.38	0.20 g	0.20 g	24.06 g	15.75 g	0.20 g	-	1.46 mg	0.03 mg	3.79 mg	0.58 mg	4.38 mg	5.83 mg	-	0.02 mg	-	-	-	0.35 mg	0.29 mg	-	0.01 mg	-	-	-	-	-	-
0.04	teaspoon	salt		-	-	-	-	-	-	-	100.00 mg	-	0.02 mg	0.73 mg	0.01 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
20	ml	ice-cold water		-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.17		egg	egg	14.40	0.11 g	0.02 g	1.00 g	0.25 g	1.25 g	-	12.00 mg	0.18 mg	5.00 mg	1.00 mg	13.00 mg	18.00 mg	0.01 mg	0.13 mg	3.50 µg	3.07 µg	-	0.18 mg	0.02 mg	0.01 mg	0.03 mg	0.02 mg	0.23 µg	6.00 µg	0.11 mg	0.02 µg	-
				775.26	60.49 g	6.17 g	42.93 g	24.94 g	31.53 g	7.44 g	423.09 mg	2.33 mg	95.44 mg	60.36 mg	825.95 mg	353.30 mg	0.29 mg	6.15 mg	3.52 µg	3.09 µg	31.92 mg	0.56 mg	2.32 mg	0.27 mg	0.24 mg	0.51 mg	0.23 µg	73.22 µg	0.25 mg	1.21 µg	-