Meat Pie with Cheese on Tender Shortcrust Pastry

Hearty and fragrant, this shortcrust meat pie pairs a buttery, crumbly shell with a juicy beef filling and ribbons of melting cheese — a refined choice for a family supper. Cold butter gives the pastry its delicate, flaky bite, while a little red wine lends the filling greater depth and brightness.

Ingredients

For the pastry

• All-purpose flour — 2 cups | 250 g
• Unsalted butter — 4 oz | 110 g (very cold, cubed)
• Egg — 1
• Salt — 1/2 tsp | 1/2 tsp
• Water — 2 tbsp | 2 tbsp (ice-cold)

For the filling

• Ground beef — 1.3 lb | 600 g
• Onion — 1/2
• Garlic — 2 cloves
• Celery — 1 stalk
• Carrot — 1
• Tomato paste — 2 tbsp | 2 tbsp
• Red wine — 3 tbsp | 50 ml
• Parsley — a few sprigs
• Hard cheese — 7 oz | 200 g
• Salt and black pepper — to taste

Step-by-step recipe

1. Prepare the butter: make sure it is thoroughly chilled. If you have time, freeze the cubes for 20–30 minutes in advance.
2. Make the pastry. Combine the flour and salt, add the cold butter, and quickly rub it in with your fingertips or chop it in with a knife until sandy. Add the egg and cold water, bring the dough together into a ball, flatten into a disc, wrap, and chill for 30 minutes.
3. Prepare the filling while the dough chills. Heat a dry skillet over medium heat, add the ground beef, and cook for 6–8 minutes, breaking up any clumps so some of the fat renders out.
4. Add the finely chopped onion, carrot, and celery. Cook for 5–6 minutes, until the vegetables soften, then add the minced garlic and heat for another 30 seconds.
5. Stir in the tomato paste and cook for 1 minute until fragrant, then pour in the red wine and reduce almost completely. Season with salt and pepper to taste. Remove from the heat and let the filling cool slightly. Stir in the chopped parsley.
6. Preheat the oven to 375°F | 190°C. Grate the cheese on the large holes of a box grater.
7. Roll the chilled dough on a lightly floured surface into a sheet about 1/8 in | 3 mm thick. Transfer it to a 9–9.5 in | 22–24 cm pie dish and shape the edges. Prick the bottom with a fork.
8. For an even crust, blind-bake: line the base with parchment, fill with pie weights (dried beans or rice), and bake for 12 minutes. Remove the parchment and weights, then bake for another 5 minutes until the surface is dry.
9. Assemble the pie. Stir half the cheese into the warm, not hot, filling, spoon it into the crust, and smooth it out. Scatter the remaining cheese over the top.
10. Bake at 375°F | 190°C for 25–30 minutes, until golden and the juices are bubbling confidently around the edges. Let the pie rest for 10–15 minutes before slicing so the juices settle.

Tips and variations

• Any hard cheese works well: Russian-style cheese, gouda, cheddar, or a blend — choose according to the melt and sharpness you want.
• No wine? Replace it with the same amount of broth or water plus 1 tsp of vinegar — the acidity will sharpen the meat flavor.
• To keep the base from going soggy, do not skip the blind bake and be sure to cool the juicy filling slightly before assembling.
• Make ahead: the dough keeps up to 2 days in the fridge and up to 1 month in the freezer. Reheat the baked pie in a 320°F | 160°C oven for 10–12 minutes.
• Add-ins: a pinch of smoked paprika or dried thyme pairs beautifully with the meat and tomatoes.

Nutritional value

Calories	≈ 510 kcal
Protein	≈ 26 g
Fat	≈ 31 g
Carbohydrates	≈ 23 g
Fiber	≈ 2 g
Sodium	≈ 780 mg

FAQ

Do I need to grease the pie dish?

No. There is enough butter in the pastry to prevent sticking. If you are unsure, lightly dust the dish with flour.

What can I use instead of ground beef?

Ground pork-beef, turkey, or chicken all work well. For poultry, add 1 tablespoon of oil for juiciness and reduce the browning time slightly.

Can I skip blind baking?

You can, but the base may be less crisp. Blind baking for 12–17 minutes helps prevent a soggy bottom and gives you a more even crust.