A couple of our "meaty" favorites are 1) Mushroom and White Truffle Oil [that SinoChef noted above], and Brussels Sprouts and Pancetta. You're probably laughing at me right now as neither of these sounds very meaty, But I'd encourage you to give them a try.
The mushroom and white truffle is my youngest son's favorite pie, and he is the biggest carnivore you're ever meet. He pictures a knife and fork next to every animal he sees. You can't take him to the zoo, because he just talks about what the different animals would taste like. You get the idea. The pies is topped with fresh mozz, sliced fresh cremini mushrooms, fresh ground black pepper, and grated parmigiano-reggiano (don't use cheap Kraft parm). After the bake, drizzle on some white truffle oil. Using fresh mushrooms with the truffle oil gives it a meaty sort of flavor. It's an incredible pie.
For the sprout pie, cut the bottom off of and core 8-10 Brussels sprouts then peel off the leaves. You need a pretty big handful - more than you would think. Top the pie with fresh mozz, some grated parmigiano-reggiano, the Brussels sprout leaves, chopped pancetta (I get it sliced thin at the deli then cut it up into little squares), thinly sliced garlic, and a drizzle of evoo then bake. I have a nephew that won't eat vegetables and he begs for this pie whenever he comes over. The sprouts get a little char on the tips giving the pie a smoky flavor that is beautiful with the salty, porky pancetta. For a long time, this was my favorite pie.