Filling Meat Pie Recipe

Name: Filling Meat Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe pastry for a 9 inch double crust pie; 3 tablespoons vegetable oil; 6 pounds beef tenderloin, cubed; 1/4 cup butter; 2 tablespoons minced garlic; 1/2 onion, peeled and minced; 1 tablespoon chopped fresh dill weed; 1 tablespoon dried rosemary, crushed; 1 tablespoon chopped fresh sage; 1 tablespoon salt; 1 1/2 cups milk; 4 tablespoons all-purpose flour; 1 (15 ounce) can whole kernel corn, drained; 1 (15 ounce) can green beans, drained

Servings: persons

1 recipe pastry for a 9 inch double crust pie
3 tablespoons vegetable oil
6 pounds beef tenderloin, cubed
1/4 cup butter
2 tablespoons minced garlic
1/2 onion, peeled and minced
1 tablespoon chopped fresh dill weed
1 tablespoon dried rosemary, crushed
1 tablespoon chopped fresh sage
1 tablespoon salt
1 1/2 cups milk
4 tablespoons all-purpose flour
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained

1
Preheat oven to 350 degrees F (175 degrees C).
2
Fit bottom pastry into a 9 inch pie pan.
3
Cover pastry with pie weights or dried beans.
4
Bake pastry in preheated oven for 7 minutes.
5
Remove pie weights or beans immediately.
6
Set crust aside.
7
Do not turn off oven.
8
Place a large skillet over medium-high heat.
9
Add vegetable oil, then meat.
10
Toss to coat meat with oil.
11
Saute until meat is browned on all sides, stirring occasionally.
12
Remove from heat and allow to sit at least 3 minutes.
13
In a medium saucepan, melt butter or margarine over low heat.
14
Add garlic, onion, dill, rosemary, sage, and salt.
15
Cook mixture until onions are translucent.
16
Add milk to pan and turn up heat to medium.
17
When mixture comes to a boil, add 2 to 4 tablespoons of flour, depending on how thick you want the sauce to be.
18
Cook mixture until it thickens, stirring constantly.
19
Remove from heat.
20
In a large bowl, mix meat with corn and green beans.
21
Spoon mixture into baked pastry shell.
22
Pour sauce over top.
23
Cover with top pastry, sealing edges as best you can without breaking the edges of the bottom crust.
24
Cut steam vents in top.
25
Bake in preheated oven for 45 minutes, until golden brown.

2063

kcal

Calories

142

Fat

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 recipe pastry for a 9 inch double crust pie, 3 tablespoons vegetable oil, 6 pounds beef tenderloin, cubed, 1/4 cup butter, and more.

Yes, Filling Meat Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Filling Meat Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions