Cornish Meat Pie

  •  Pastry for a 9-inch Double Crust Pie
  • 2 Lbs Lean Ground Beef
  • 2 Medium Carrots Diced
  • 1 Large All Purpose Potato, Peeled and Diced
  • 1 Medium Onion, Diced
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 Cup Beef Stock
  • 1 Teaspoon Salt
  • 1 Clove Garlic
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Marjoram Leaves
  • Salt and Pepper to Taste


  1.  Set the Oven at 350 degrees F.

In a deep skillet crumble the ground meat and add enough water to cover it.  Bring the mixture to a boil, lower the heat and let it simmer gently for five minutes, stirring occasionally until it is cooked though.  Drain the meat into a large colander and transfer it to a mixing bowl.  Break up the meat with a large spoon mashing it against the side of the bowl until is acquired a fine texture.  

2.  In a small sauce pan, combine the carrots, potatoes and onion. Cover them with cold water and bring to a boil.  Lower the heat and simmer the vegetables and simmer until they are tender

( about five minutes).  Drain, but reserve about 1/2 cup of the liquid.  

2.  In a separate saucepan over medium heat, melt the butter.  Add the flour and stir for two minutes.  Add the beef stock, garlic and herbs.  Simmer and stir for 3 minutes.  Set aside.

3.  In a large mixing bowl, add the cooked meat and the sauce.  Gently stir in the cooked vegetables. The mixture should be very moist, but not runny.  If it is too dry, add a little of the cooking liquid from the vegetables.  

  Add this mixture to the lined pie pan.  Smooth meat and cover with second pie crust.  Slash the top of the pie three of four times.  

4. Bake in the oven for 45 minutes until golden brown.  Leave the pie to settle for a few minutes before cutting it into thick wedges.  Serve at once with a steamed green vegetable or salad.