Back to Savory Meat Pie

Print Options


Card Sizes

Savory Meat Pie Recipe

Savory Meat Pie Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 slice: 506 calories, 26g fat (11g saturated fat), 51mg cholesterol, 802mg sodium, 50g carbohydrate (7g sugars, 2g fiber), 18g protein.

Reviews for Savory Meat Pie

Sort By :

Average Rating
MY REVIEW User ID: 3031012 243345
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!"

dublinlab User ID: 1682119 243035
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"

jenniemsrich User ID: 1772477 17884
Reviewed Oct. 3, 2013

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

t-macka User ID: 1174815 17883
Reviewed May. 26, 2009

"26g of fat in each slice!!


Loading Image