There’s something deeply satisfying about a proper meat pie, isn’t there? Not the supermarket kind wrapped in soggy plastic — I’m talking about a real, golden-crusted beast of a pie. The kind that makes your kitchen smell like Sunday in Yorkshire. The kind that’s unapologetically meaty, warm, and rib-sticking.
I first made this pork pie on a cold Tuesday when I needed cheering up. The news was grim, the dog had eaten my slippers, and I hadn’t seen the bottom of the laundry basket in days. But I pulled out the rolling pin, browned some pork, mashed some spuds, and suddenly — the world felt a little less heavy. That flaky double crust, that rich filling seasoned just so with nutmeg… it didn’t fix everything, but it sure helped.
Why You’ll Love It
- Meaty and comforting — the pork, beef, and mash combo is full-on cosy.
- That flaky crust tho — golden, buttery, and worth every bite.
- Feeds a hungry crowd — or makes brilliant leftovers.
- Simple ingredients, big flavour — no faffing with fancy extras.
- Make-ahead magic — great hot, cold, or next-day with pickles.
- Smells absolutely heavenly — like a proper pub kitchen on a good day.
Ingredients
- 2 pounds lean ground pork
- 1 pound lean ground beef
- 1½ cups mashed potatoes (leftovers work a charm)
- 1 tsp ground nutmeg
- Salt and black pepper, to taste
- 1 package (14.1 oz) double-crust pie pastry, thawed
- 1 large egg white, beaten
How to Make It
Brown the meat like you mean it:
In a big pan over medium-high heat, cook the pork and beef together until browned and crumbly — about 5 to 7 minutes. Stir often and break up any big chunks. Once done, drain off the grease (but not all of it — flavour!).
Mix it all up:
In a large bowl, combine the browned meat, mashed potatoes, nutmeg, and a good pinch of salt and pepper. Give it a proper mix — hands work best here, unless that freaks you out.
Prep the pie base:
Unroll one of your pastry sheets and press it into a 9-inch pie dish. Make sure it hugs the bottom and sides — no air bubbles hiding underneath. This is your meat’s new home.
Fill it to the brim:
Spoon the meat and potato mixture into the crust and press it down gently to even it out. Don’t overpack it, but don’t be shy either — it’s a pork pie, not a salad.
Seal it with love:
Place the second sheet of pastry over the top. Press the edges together and crimp or flute them however you like. I go rustic — looks better that way. Brush the top with beaten egg white for that gorgeous golden shine.
Bake to perfection:
Pop the pie into a preheated 190°C (375°F) oven. Cover the edges with foil to stop them burning too soon. Bake for 30 minutes, then remove the foil and bake another 15 minutes until the top is golden brown and slightly puffed.
Let it rest — you too:
Once baked, let it sit for 5 to 10 minutes before slicing. The filling needs a moment to settle, and so do you.
Common Mistakes and How to Dodge Them
Why is my crust soggy?
You might’ve skipped the foil step or not baked it long enough. Make sure to uncover it so the top crisps up.
Why is the filling dry?
Could be the potatoes were too dry or you overbaked. Try using creamier mash next time or slightly underbake the meat.
Why did the filling fall apart?
If your mix isn’t holding together, it might need a bit more mash or a splash of broth to bind things.
Crust cracked?
It happens. Patch it with leftover dough, or just call it “rustic” and carry on.
Storage and Reheating
- Fridge: Cover and store leftovers for 3–4 days.
- Freezer: Wrap slices or the whole pie well and freeze for up to 3 months.
- Oven: Reheat at 175°C (350°F) for 20–30 minutes. Cover with foil if the crust starts to darken too much.
- Microwave: Works fine for slices — 2–3 minutes on medium, but crust might soften.
Frequently Asked Questions
Can I make this ahead of time?
Yes — assemble it, chill it, and bake when ready. Or bake it, chill it, and reheat the next day.
Can I use all pork?
Sure. It’ll be even richer. I like the beef for a bit of balance, but it’s flexible.
Is this like a Melton Mowbray pork pie?
Not quite — those are cold, with jelly. This one’s hot, hearty, and more of a dinner pie than a picnic one.
What’s the best side?
Pickles. Or mustardy cabbage. Or honestly, just a fork and a strong cup of tea.
Nutrition Facts (Per Serving):
- Calories: 480 kcal
- Fat: 30g
- Carbs: 35g
- Protein: 20g
- Sodium: 500mg
- Sugar: 1g
More Hairy Bikers Recipe:
- Hairy Bikers Leek And Potato Soup
- Hairy Bikers Stuffed Marrow
- Hairy Bikers Chicken Casserole Slow Cooker
Hairy Bikers Pork Pie
Description
A hearty, golden double-crust pie packed with pork, beef, mashed potato, and nutmeg — warming, rich, and built to satisfy.
Ingredients
Instructions
- Preheat oven to 190°C (375°F).
- Brown pork and beef in a pan; drain grease.
- Mix meat with mash, nutmeg, salt, and pepper.
- Line pie dish with one crust, fill with meat mix.
- Top with second crust, seal edges, brush with egg white.
- Bake for 30 minutes with foil on edges, then remove foil and bake 15 mins more.
- Let rest before slicing.
Notes
- Use creamy mashed potatoes — leftovers work well.
- Thaw your pie pastry fully before handling.
- Don’t skip the foil edge cover — keeps the crust from burning.
- Serve with tangy chutney or a pint of proper ale.