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Meat Pie, Southern Version


"One of my family's favorite comfort foods is the lowly meat pie. Lowly? It's actually full of flavor and, if made right, looks delicious as well."
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1 h 40 m servings 530 cals
Original recipe yields 10 servings (1 9x13-inch baking dish)


  • Calories:
  • 530 kcal
  • 27%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
  2. Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
  3. Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
  4. Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
  5. Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
  6. Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
  7. Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.


  • Cook's Note
  • I use a Pyrex® dish and bake it with the convection setting of my oven. If you use a convection oven, lower the baking temperature to 300 degrees F (150 degrees C). Tent the pie with a sheet of aluminum foil for the duration of the baking time. Remove the foil during the last 5 to 10 minutes of baking to brown the crust.
  • Editor's Note
  • To make this dish ahead of time, allow the filling to cool before assembling the pie. Refrigerate before baking, or freeze it, well-wrapped in aluminum foil. Store up to 1 month. Thaw before baking, or increase the baking time by about an hour.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 24
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I doubled this recipe for about 20 people and it was a huge hit. A few notes: Pillsbury brand puff pastry (the only kind available in my local grocery store) only has 2 sheets per box and doe...

This was very good! I didn't have the salt-free seasoning blend, so I omitted it. I also used lean beef and pork, and reduced-fat cheese. I was surprised that the pastry sheets that I bought ...

We made a slightly modified version. My picky father loved this. He usually eats sparingly, but this he had 3 servings of LOL. My son and I loved it too.

My fiance had been asking for a meat pie for dinner for a couple weeks, so I finally decided on this one. I read the reviews before I made it for suggestions and that really helped. The puff pas...

This recipe is really good! Instead of boullion cubes I used beef stock, that was the only change I made and we really liked it. Definitely making this again.

Great meat pie. I doubled the cheese and did not use carrots.

Really like this take on a meat pie.............quite different than most. I find that it is better just to line the sides of the baking dish with the puff pastry and that way no chance of th...

Super recipe, and exceeded our expectations! Rather than using puff pastry, used Pillsbury Refrigerated Pie Crust for the bottom crust and Pillsbury Crescent Dinner Rolls for the top crust. A gr...

Very very good. I had added some tomato sauce to the juice. Thanks for the southern formula.