This Memphis Meat Pie Recipe Is So Easy—You’ll Cry Hallelujah!

This Memphis Meat Pie recipe is a dish so simple yet soulful, it’ll have you singing praises in no time! 🌐 #News #MemphisTN #Tennessee #Food

MEMPHIS, TN — Here in Memphis, Tennessee, where soul food reigns supreme, there’s a dish that captures the essence of comfort and tradition: the Memphis Meat Pie. This isn’t your fussy, high-maintenance pie that demands hours of prep and a culinary degree. No, this is a down-home, hug-on-a-plate kind of recipe that’s so easy to whip up, it feels like a gift from above. With a flaky crust and a savory filling that sings with Southern flavor, this pie is perfect for busy weeknights, potlucks, or any time you need a little love from the oven.

The beauty of this recipe lies in its simplicity. Using pantry staples and a handful of fresh ingredients, it comes together faster than you can say “amen.” Whether you’re a seasoned home cook or someone who’s intimidated by pie crusts, this recipe is foolproof. Let’s dive into how to make this Memphis miracle happen in your kitchen.

Why This Meat Pie Wins Hearts

What makes this Memphis Meat Pie so special? It’s all about balance. The golden, buttery crust gives way to a hearty filling of seasoned ground beef, tender vegetables, and just the right touch of spice. It’s not trying to be fancy—it’s just trying to be delicious, and boy, does it succeed. Plus, it’s versatile. Swap in ground turkey or pork, toss in some extra veggies, or dial up the heat with a pinch of cayenne. This pie doesn’t judge; it just delivers.

The recipe’s ease is another reason it’s a crowd-pleaser. With store-bought pie crust (or a homemade one if you’re feeling extra), the prep is minimal, and the cleanup is a breeze. It’s the kind of dish that makes you look like a rockstar cook without breaking a sweat.

The Recipe: Memphis Meat Pie

Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Filling:

1 lb ground beef (or ground turkey for a lighter option)
1 small onion, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, minced
1 cup frozen mixed vegetables (carrots, peas, corn—your call!)
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
1 cup shredded cheddar cheese (optional but highly recommended)
1 cup beef broth
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

For the Crust:

1 package (14.1 oz) refrigerated pie crusts (2 crusts), softened as directed on box
1 egg, beaten (for egg wash)

Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish and set aside.
Cook the Filling: In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink (about 5-7 minutes). Drain excess fat. Add the onion, bell pepper, and garlic, cooking until softened, about 3 minutes. Stir in the frozen vegetables, Worcestershire sauce, smoked paprika, thyme, salt, and pepper. Pour in the beef broth and bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the mixture thickens slightly. Remove from heat and stir in the cheddar cheese, if using. Let the filling cool slightly.
Assemble the Pie: Unroll one pie crust and press it into the prepared pie dish, letting the edges hang over slightly. Spoon the filling evenly into the crust. Unroll the second crust and place it over the filling. Trim any excess dough, then crimp the edges to seal. Cut a few small slits in the top crust to let steam escape. Brush the top with the beaten egg for a golden finish.
Bake: Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown and flaky. If the edges brown too quickly, cover them with foil or a pie shield.
Serve and Sing: Let the pie cool for 5-10 minutes before slicing. Serve with a side salad, mashed potatoes, or just a big ol’ spoon and a smile.

Tips for Pie Perfection

Make It Ahead: Assemble the pie up to a day in advance, cover tightly, and refrigerate. When ready to bake, brush with egg wash and add 5-10 minutes to the baking time.
Freezer-Friendly: This pie freezes like a dream. Wrap the unbaked pie tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen at 375°F for 50-60 minutes, covering the edges if needed.
Spice It Up: For a Memphis kick, add a pinch of cayenne or a splash of hot sauce to the filling.
Crust Shortcut: No shame in using store-bought crust—it’s a lifesaver! If you’re feeling ambitious, a homemade crust takes it to the next level.

A Slice of Southern Heaven

The first bite of this Memphis Meat Pie is like a warm hug from a Southern grandma. The crust flakes just right, the filling is savory and satisfying, and the whole experience feels like a celebration of simple, honest food. It’s the kind of dish that brings people together—whether it’s a family dinner, a church potluck, or a cozy night in.

So, grab those ingredients, crank up some soulful tunes, and let this pie work its magic. It’s so easy, you’ll be shouting “hallelujah” before the oven timer dings. Happy baking, y’all!

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RELATED TOPICS: Food | Lifestyle | Tennessee