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Homestyle Beef Pie

A comforting creation that brings together the rich essence of Gemstone Ground Beef and a medley of wholesome veggies, all embraced by a buttery, melt-in-your-mouth crust. Baked to perfection, every slice is a journey into pure savory joy. Simple, satisfying, and oh-so-delicious—this is the ultimate in homestyle comfort.

Homestyle Beef Pie

Total Time:

1hrs 35mins






  • 1 pound Gemstone Ground Beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup potatoes, diced
  • 1 cup carrots, diced
  • 1 leek, sliced (white and light green parts only)
  • 2 tbsp all-purpose fl our
  • 3-4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tsp Worcestershire sauce
  • 2 tbsp tablespoons olive oil
  • 3 cups all-purpose fl our
  • 1 cup cold butter
  • 1/2 - 2/3 cup ice-cold water
  • 1 tsp sea salt
  • salt and pepper to taste
  • 1/2 cup parsley, chopped

How to Make It



In a large skillet, heat oil over medium heat. Add chopped onions and sliced leeks; cook until soft. Add garlic and cook for an additional 2 minutes. Add ground beef and cook until browned. Stir in thyme and rosemary. Add carrots, potatoes, and tomato paste; cook for 2-3 minutes, then add Worcestershire sauce.


Stir in flour and cook for 1-2 minutes. Gradually add beef broth, stirring well to combine. Cook until the mixture thickens, then cover and simmer for 25 minutes or until carrots and potatoes are tender.


Remove the lid for the last 10 minutes of cooking to allow the liquid to evaporate and thicken you should be able to run a spoon threw the mixture and have it leave a line that does not fill back in. Season with salt and pepper to taste, and add chopped parsley. Set aside to cool.



Dissolve salt in water; set aside. Place flour in a mixing bowl. Grate cold butter into the flour and rub it in until it resembles coarse cornmeal.


Add salted water and mix gently until just combined. Do not overwork the dough; adjust water as needed. You might need to add less or a bit more water depending on how well your flour absorbs the water as all flours are different.


Divide the dough in two, cover each portion with plastic film, and refrigerate for at least 1 hour or up to 3 days.



Preheat the oven to 400°F (200°C). Pour the cooled ground beef filling into a 9-inch pie pan.


Roll out one portion of the pie crust slightly larger than the pie pan. Place it over the filling, fold the excess dough over the edges, and shape it to form an edge. Make a few slits on the top for ventilation.


Brush the entire top with an egg wash for a golden color. Bake for 30-35 minutes or until the crust is golden brown


Allow the pie to cool for 30 minutes before slicing. Garnish with chopped parsley if desired.

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