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Savory Meat Pie Recipe
Savory Meat Pie Recipe photo by Taste of Home

Savory Meat Pie Recipe

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A friend gave me this recipe after I had mentioned that my meat pies lacked "punch". The pie has a delicious, distinctive flavor thanks to lots of seasonings. Flecks of carrots peek out of each neat slice. My family especially enjoys this dinner when the weather turns chilly. -Paula L'Hirondelle, Red Deer, Alberta
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 6 servings


  • 2 medium potatoes, peeled and quartered
  • 1 pound ground beef
  • 3/4 cup sliced green onions
  • 1 large carrot, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon celery salt
  • Pinch ground cinnamon
  • 1/4 cup minced fresh parsley
  • 1/4 cup chili sauce
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon 2% milk

Nutritional Facts

1 serving (1 slice) equals 506 calories, 26 g fat (11 g saturated fat), 51 mg cholesterol, 802 mg sodium, 50 g carbohydrate, 2 g fiber, 18 g protein.


  1. In a saucepan, cook potatoes in boiling water until tender; mash and set aside.
  2. Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat.
  3. Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust.
  4. Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown. Yield: 6 servings.
Originally published as Savory Meat Pie in Taste of Home August/September 1998, p39

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Reviewed Feb. 6, 2016

"My wife made this the month it was first published and my children and I both have wished she could make it once a week ever since. Good food!"

Reviewed Feb. 1, 2016

"This was very good. I made about 2/3 cup beef broth gravey to make it a bit moist. I served it with some beef gravy and the chili sauce. I didn't put the chili sauce in the pie. I loved the fresh parsley. Janet VFE"

Reviewed Oct. 3, 2013

"Good, but I think I would leave the cinnamon out next time!"

Reviewed May. 26, 2009

"26g of fat in each slice!!


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