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Best French Meat Pie

A comforting and nostalgic pie filled with seasoned ground meat and a flaky crust — perfect for warm family meals or festive gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 540
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 9-inch pie crusts, homemade or store-bought Use butter crust for best flavor; all-butter or half-butter/half-shortening options are good.
For the filling
  • 1 lb ground pork Adds richness.
  • 1 lb ground beef Use 80/20 for flavor.
  • 1 medium yellow onion, finely chopped About 1 cup.
  • 2 cloves garlic, minced
  • 1 medium potato, peeled and finely diced About 1 cup; classic addition.
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup beef broth Or chicken broth.
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt Adjust to taste.
  • 1 tsp freshly ground black pepper
  • 1 tsp dried thyme Increase for a bolder spice profile.
  • 1/2 tsp ground cinnamon A traditional touch.
  • 1/4 tsp ground cloves Optional, adds warmth.
  • 2 tbsp all-purpose flour To thicken.
  • 1 large egg, beaten with 1 tbsp water For egg wash.
  • 2 tbsp chopped fresh parsley For garnish, optional.

Method
 

Preheat & Prepare the Base
  1. Preheat your oven to 375°F (190°C).
  2. Roll one pie crust into a 9-inch pie dish, pressing gently into the corners. Trim any excess.
  3. Optionally, blind-bake the crust for 6–8 minutes to prevent a soggy bottom.
Make the Filling
  1. In a large skillet over medium heat, melt the butter with the olive oil until shimmering.
  2. Add the chopped onion and sauté until translucent and slightly golden, about 5–7 minutes.
  3. Stir in the garlic and cook for an additional 30 seconds until fragrant.
  4. Add ground pork and beef, breaking it up with a spoon. Brown thoroughly until no pink remains.
  5. Stir in the diced potato, then sprinkle the flour over the meat and stir to combine.
  6. Pour in the broth and Worcestershire sauce, add salt, pepper, thyme, cinnamon, and cloves. Stir and bring to a gentle simmer for 10–12 minutes.
  7. Remove from heat; let the filling cool for 10–15 minutes.
Assemble and Bake
  1. Spoon the cooled filling into the prepared bottom crust.
  2. Drape the second crust over the top. Trim and crimp the edges to seal.
  3. Cut vents in the top crust to allow steam to escape.
  4. Brush the top with the egg wash.
  5. Place on baking sheet and bake at 375°F (190°C) for 45–55 minutes.
  6. Let the pie rest for at least 15 minutes before slicing.

Notes

Be patient browning the meat to enhance flavor. If crust edges brown too quickly, tent with foil.