The Nigerian Meat Pie is more than just a beloved snack — it’s a symbol of comfort and a cherished part of West African culinary culture. It’s a staple in many Nigerian households, bakeries, school canteens, and fast-food chains like Mr Biggs. For many Nigerians, this golden-brown parcel brings back childhood memories of lunchtime treats, school parties, and road trips. It represents a savory indulgence that combines western pastry techniques with the bold, flavorful heart of African cooking.
Traditionally, a Nigerian meat pie consists of a buttery, flaky pastry shell filled with a hearty mixture of minced beef, finely diced potatoes and carrots, and seasoned with an array of spices. The beauty of this dish lies in its balance — the crisp texture of the dough contrasts with the savory richness of the meat filling. However, many commercial versions, such as those sold at popular outlets like Mr Biggs, tend to focus more on the pastry, often leaving the filling a bit bland or overly creamy for some tastes.
That’s where the inspiration for the Overloaded Nigerian Meat Pie recipe comes in. This version is a flavorful upgrade from the typical meat pie, designed to pack even more punch into every bite. It’s “overloaded” in the best possible way — rich, spiced minced beef, tender chunks of potatoes and carrots, and a blend of herbs and aromatics that create a deep, satisfying taste. Every step of the dish has been carefully crafted to correct the shortcomings of the standard fast-food variety, resulting in a meat pie that’s not only filling but memorable.
The pastry itself follows a traditional shortcrust method, combining flour, margarine, nutmeg, eggs, and cold water to achieve a dough that’s cohesive yet tender. The trick here is not to overwork the dough — this keeps it light and flaky when baked. Letting the dough rest in the fridge for a while helps the gluten relax, making it easier to roll and shape.
The filling is the star of this version. By sautéing onions with seasoned minced beef until browned, then adding in hearty vegetables and bold spices like curry and thyme, we’ve created a mixture that’s both robust and layered in flavor. The addition of flour-thickened stock gives it a rich, almost creamy texture that stays juicy once baked. Every bite is well-seasoned, with the warmth of black pepper and chilies adding just the right amount of heat.
This “overloaded” take is perfect for those who crave more from their pies — more flavor, more texture, and more satisfaction. Whether you’re making these meat pies for a casual family meal, a special occasion, or a cultural food experience, they’re guaranteed to impress. Delicious hot or cold, and easy to store or reheat, Nigerian meat pies continue to stand the test of time, and this upgraded version makes an already iconic dish even better. Enjoy!
Overloaded Nigerian Meat Pie
Ingredients
Filling Ingredients
500 grams ground beef (minced beef)- 1 medium yellow onion
- 2 medium red chili (red chilli in British English)
- 1 medium green chilis (green chilli in British English)
- 2 medium potatoes
- 2 medium carrots
- 3 cubes beef stock (beef broth or beef bouillon)
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons all purpose flour (plain flour Australia and UK)
- 1 tablespoon vegetable oil
Dough Ingredients
- 4 cups all purpose flour (plain flour Australia and UK) - self-raising
- 250 grams margarine
- 1 ½ teaspoon nutmeg
- 2 medium eggs
- 1 pinch salt
- ¾ cup water - cold
Instructions
Filling Instructions
- Season meat with 1 teaspoon of salt and black pepper and 1 Knorr cube. Set aside
- Peel potatoes and carrots and cut them into cubes.
- Slice the chillies into quarters and dice the onions, and set aside.
- In a frying pan, pour oil, and when it is hot, add the diced onions to fry for a minute, then the seasoned minced meat. Fry till the pink coloured meat turns brown.
- When it turns brown, add the diced peppers and carrots.
- Stir for up to 8 minutes until the carrots and pepper are well incorporated.
- Now add the seasonings – curry and thyme powder and the remaining 2 cubes of Knorr.
- Continue stirring to prevent the meat from burning.
- Now add the diced potatoes and 1 1/2 cup of water to boil the potatoes soft.
- It will take up to 8 minutes for the potatoes to soften up.
- While the potatoes are cooking, mix the 2 tablespoons of flour with running tap water.
- Add this mixed flour into the minced beef to get the creamy look for the meat pie filling.
Dough Instructions
- Add flour into a mixing bowl, then add the nutmeg and pinch of salt. Stir together.
- Now add the margarine to the flour and mix it thoroughly till it looks like breadcrumbs.
- Whisk the 2 eggs and pour into the flour while mixing it with your hands. The flour would not have turned into a dough so,
- Pour the cold water into the flour while still mixing it and once the dough begins to form, stop mixing.
- The key to a pastry dough is not to overwork it.
- Wrap in a cling film and put it in the refrigerator for 45 minutes to rest.
- While waiting for the dough, whisk one egg. This will be used as a slurry and to glaze the dough.
- Tear out a big chunk of the dough on a floured surface and use a rolling pin to flatten it.
- Use the cover of a pot to cut out a large circle of dough.
- Use a brush to rub the whisked egg on the edges of the cutout dough.
- Now add the minced meat to the dough using a spoon.
- Cover it and use your fingers to press down the edges, then use a fork to further press down the edges
- When you use up all the dough, now brush the pie surfaces with the whisked egg to give them a shiny look.
- Don’t forget to use the fork to pierce the dough. This is to prevent it from cracking.
- Bake in a preheated oven at 170 degrees Celsius for 25 minutes.
