Christmas Dinner Pie with Beef & Turkey
(The only thing more comforting than this pie is falling asleep after eating it.)
Ingredients
For the Filling:
1 tablespoon olive oil or butter – lube the love
1/2 lb ground beef
1/2 lb ground turkey – lean, mean, festive machine
1 onion, finely chopped
2 cloves garlic, minced – holiday breath upgrade
1 carrot, diced
1 stick celery, diced – flavor base MVP
1 cup chopped mushrooms (optional but meaty magic)
1 teaspoon dried thyme
1/2 teaspoon sage or poultry seasoning – holiday spirit in powdered form
Salt + pepper – season like you’re on a cooking show
2 tablespoons flour – to thicken up that filling
1 cup beef or turkey broth – you want it saucy, not soupy
Optional: 1/4 cup cranberry sauce or a handful of dried cranberries – little sparkle of sweetness
For the Crust:
1 sheet puff pastry or pie dough – store-bought? Great. Homemade? Brag-worthy.
1 egg, beaten (for egg wash) – golden glow insurance
Optional Add-ins (for FULL Christmas chaos):
Chopped cooked stuffing (1/2 cup)
Leftover mashed potatoes as a topping
Shredded cheese (like white cheddar or gruyère) for melty joy
Basically: If it was on your holiday plate, it can go in this pie. No rules. Only vibes.
🔥 How to Make This Pie-tanic Happen
1. Preheat your oven to 400°F (200°C).
This pie’s not getting warm in a toaster oven, it needs full holiday commitment.
2. Cook the filling like a festive stew.
Heat olive oil in a skillet.
Add onion, carrot, celery, and mushrooms. Sauté until soft and lightly golden.
Add garlic, thyme, sage, salt + pepper. Stir until your kitchen smells like Christmas.
Add ground beef + turkey. Cook until browned, breaking it up as you go.
Sprinkle flour over everything. Stir for a minute like you’re making a roux without a plan.
Pour in broth, simmer for 5–8 minutes until thickened and luscious.
Optional: Stir in cranberry sauce or dried cranberries for that tart little “oooh!” factor.
Let the filling cool slightly, warm, not volcanic.
3. Prep your pastry base.
Roll out your pie crust or puff pastry into a pie dish or cast iron skillet.
Pour in that glorious filling.
Optional: layer in stuffing or a few spoonfuls of mashed potato for full-on dinner-in-a-pie madness.
Top with shredded cheese if you're that person (you are).
Cover with a second crust or just a puff pastry lid. Crimp the edges like you care.
Slice a few vents in the top so the steam can escape and the pie doesn’t scream.
4. Brush with egg wash.
This is how you make your pie look like it graduated with honors.
5. Bake for 25–35 minutes, until golden brown, bubbling at the edges, and impossible to resist.
Let it rest for 5–10 mins so the filling can settle and not lava-blast your tongue.
🎄 To Serve:
With extra gravy. ALWAYS gravy.
A spoonful of cranberry sauce on the side
A glass of red wine, hard cider, or something sparkly and irresponsible
A smug look, because you made a whole Christmas dinner fit into a pie crust
Pro Tips:
Want it handheld? Make mini pies in a muffin tin. Now you’ve invented Christmas dinner cupcakes.
Leftover turkey + beef already cooked? Skip the browning step and just warm it up with the veg + gravy.
Make-ahead friendly: assemble the pie, freeze before baking, and cook straight from frozen (add 15 mins).