Meat Pie Recipe

Made in individual ramekin dishes or in one large ovenproof dish.

If you have a leftover ground meat dish, this Meat Pie Recipe takes under 5 minutes to prepare, making it one of those quick easy dinner ideas - it is comfort-food at its best. Simply skip to Point No 7 in the Method. If you don't want to make this dish up in individual ramekin dishes, you can make it up in a large ovenproof dish.

This Meat Pie Recipe is easily made using leftover Shepherd's Pie Recipe, Ground Beef Goulash or Recipes using Ground Beef - Spanish Style. If you don't have a leftover ground beef or lamb recipe, the recipe below is delicious and well worth the effort.

The ground meat is given a long, slow bake at a low temperature. This produces a meltingly rich gravy and soft meat. The light puff pastry is then placed over the top and it is then baked at a high heat for about 20 minutes.

Ingredients:

You will need a casserole dish for baking the ground meat. Ideally, use one that is suitable on top of the hob as well, to save you using 2 pans. Alternatively, you can use a frying pan for browning the meat and then bake the meat in the casserole dish that you intend to serve from.

You will also need 6 individual dishes that will be suitable for cooking the meat pies.

Method:

1. Heat the oven to 350° F / 180° C.
2. Brown the ground beef or lamb in the oil, in a couple of batches. (If you put it all into the oil at one time it will just become a gray mass). Keep the meat on one side.
3. Fry the onions until they take on a deep caramelized color. This gives flavor to the dish.
4. Add the carrots and fry for a minute.
5. Add the ground meat back to the pan. Add the tomato paste, rosemary, parsley, Worcestershire sauce and the stock. Place the casserole dish in the oven and bake for 1 - 1½ hours.
6. When the ground meat has cooked, transfer it to the ovenproof ramekin dishes.
7. Roll out the pastry. Cut it into squares that will fit on top of the ramekin dishes. Place 2 squares on top of the meat, at an angle to each other.
8. If you are using a large dish, place the pastry over the meat. Prick the pastry in a few places to allow the steam to escape. With the leftover pastry, cut a few leaves or attractive shapes and arrange on top of the pie. It is a good idea to leave about an inch / 2½ cm pastry overhang - this allows for any shrinkage as the pastry cooks.
9. Bake at 400° F / 200° C for about 20 minutes, until the puff pastry is crisp and golden.
10. Serve with green beans or broccoli, or a big salad.