Savory Beef and Vegetable Pie

This hearty Savory Beef and Vegetable Pie is a comforting and satisfying dish that brings together tender beef, flavorful vegetables, and a flaky, buttery crust. It’s perfect for a cozy dinner with family or a special meal to impress guests.

Why You’ll Love This Recipe
This pie is a complete meal in itself, packed with protein, vegetables, and rich, cheesy goodness. The combination of savory ground beef, vibrant vegetables, and creamy filling makes it a family favorite. The homemade crust adds a flaky texture that perfectly complements the hearty filling. Whether you’re serving it for a weeknight dinner or a special occasion, this pie is sure to please everyone at the table.

Ingredients
For the Crust:

2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup cold vegetable shortening
1/4 teaspoon salt
5-7 tablespoons ice water
For the Filling:

1 pound ground beef
1 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 cup potatoes, peeled and diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup heavy cream
1 tablespoon flour
Instructions
For the Crust:
In a large bowl, mix the flour and salt. Cut in the cold butter and shortening until the mixture resembles coarse crumbs. It’s important to keep the fats cold to ensure a flaky crust. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. You may not need all the water; just add enough to bring the dough together. Divide the dough into two balls, flatten them into disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This resting time allows the dough to firm up, making it easier to roll out later.

For the Filling:
Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef over medium heat until browned, breaking it up into small pieces as it cooks. Once browned, drain any excess fat to avoid a greasy filling. Add the chopped onion, red bell pepper, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes. The onion should become translucent, and the peppers should be tender. Stir in the diced potatoes, mixed vegetables, thyme, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Sprinkle the flour over the mixture and stir to combine. This will help thicken the filling. Slowly pour in the heavy cream, stirring until the mixture thickens. Once the filling has thickened and is well mixed, remove it from heat and let it cool slightly. Cooling the filling a bit before adding it to the crust will prevent the crust from becoming soggy.

Assembling the Pie:
Roll out one of the dough disks on a lightly floured surface to fit into a 9-inch pie plate. Carefully transfer the dough to the pie plate, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges. Pour the slightly cooled filling into the pie crust, spreading it evenly to ensure every slice has a good mix of ingredients. Sprinkle the shredded cheddar and mozzarella cheese over the filling. The cheese adds a creamy, melty layer that ties the pie together. Roll out the second dough disk and place it over the filling. Trim any excess dough, then crimp the edges to seal the pie. Use a sharp knife to cut a few slits in the top crust to allow steam to escape during baking.

Baking:

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