Dairy-Free Classic Meat Pie

Indulge in the comforting flavors of a hearty **Dairy-Free Classic Meat Pie**, a perfect recipe for those seeking a rich and satisfying meal without dairy. This pie features a flaky, golden crust made with dairy-free margarine or coconut oil, enveloping a savory filling of tender ground beef, sweet carrots, celery, and garden peas—brought together with a hint of thyme and a flavorful tomato-based sauce. Perfectly balanced and packed with nutrients, this recipe ensures that dietary restrictions don't compromise taste. Whether you're serving it for a cozy family dinner or a special occasion, it's a dish that’s sure to impress. Plus, with its straightforward preparation and bake time, it’s as accessible as it is delicious. **Make your next mealtime memorable with this dairy-free take on a classic meat pie!**

Nutriscore Rating: 63/100

Prep Time:40 mins

Cook Time:45 mins

Total Time:85 mins

Servings: 6

Ingredients

• 300 grams All-purpose flour
• 150 grams Cold dairy-free margarine (or coconut oil)
• 60 ml Ice cold water
• 1 tsp Salt
• 2 tbsp Olive oil
• 1 large Onion, finely chopped
• 2 Garlic cloves, minced
• 500 grams Lean ground beef
• 1 medium Carrot, diced
• 1 Celery stalk, diced
• 2 tbsp Tomato paste
• 250 ml Beef stock
• 1 tsp Thyme leaves
• 0.5 tsp Black pepper
• 100 grams Frozen peas
• 1 tbsp Soy sauce
• 1 Egg, beaten (for glaze, optional)

Directions

Step 1

In a large bowl, combine the all-purpose flour and salt. Add the cold dairy-free margarine or coconut oil, and using a pastry cutter or your fingers, work it into the flour until the mixture resembles coarse crumbs.

Step 2

Slowly add the ice cold water, one tablespoon at a time, mixing until the dough holds together when pressed. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 3

Preheat your oven to 200°C (400°F).

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.

Step 5

Add the ground beef to the skillet, breaking it apart with a spatula, and cook until fully browned.

Step 6

Stir in the diced carrot and celery, cooking until they begin to soften, about 5 minutes.

Step 7

Mix in the tomato paste, beef stock, thyme leaves, black pepper, and soy sauce. Let simmer for 10-15 minutes until the mixture is thickened.

Step 8

Stir in the frozen peas, then remove the skillet from heat and let the filling cool slightly.

Step 9

Divide the chilled dough in half. On a floured surface, roll one half into a circle large enough to fit your pie dish.

Step 10

Carefully lay the rolled dough into the pie dish, pressing it into the corners and letting the excess hang over the edges.

Step 11

Fill the pie crust with the meat mixture, spreading it evenly.

Step 12

Roll out the second half of the dough for the top crust. Lay it over the filling. Trim any excess dough and crimp the edges to seal.

Step 13

Cut a few slits in the top crust for steam to escape. If using, brush the top with beaten egg for a golden finish.

Step 14

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and crispy.

Step 15

Allow the meat pie to cool for about 10 minutes before serving.

Nutrition Facts

Serving size	(1805.1g)

Amount per serving	% Daily Value*
Calories	3488.2

Total Fat 191.2g	0%
Saturated Fat 108.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 494.8mg	0%
Sodium 5400.6mg	0%
Total Carbohydrate 275.8g	0%
Dietary Fiber 20.8g	0%
Total Sugars 21.4g
Protein 154.2g	0%

Vitamin D 40IU	0%
Calcium 231.3mg	0%
Iron 31.3mg	0%
Potassium 1833.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 17.9%

Carbs: 32.1%