Minced Beef & Onion Pie
The Master Pie Maker
Although this Minced Beef & Onion Pie is a simple recipe, it’s extremely delicious and has been use by the author in a commercial business for many years, so has a proven record. Try it and I feel sure you and the family will make it a favourite for the future.
When purchasing your mince from a supermarket, the fat content will be shown, this should be around 10%, however, if you’re using a family butcher and asking him to mins it for you, do not choose the leanest meat in the counter, as this will cook very dry.
You can view my Video Tutorial HERE
Minced Beef & Onion Pie
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 400 g Short Crust Pastry See link to recipe below
- 500 g Minced Beef Approx.. 10% fat
- 300 g Onion Chopped
- 1 tbls Plain Flour
- 11/2 tsp Mixed Herbs see my note below
- 150 g Beef Stock Fresh, Carton or Cube, all OK
- 11/2 tsp Worcestershire Sauce
- ½ tsp Salt
- ½ tsp Black Pepper
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Add 2 tablespoon of vegetable oil and knob of butter to a large frying pan on medium heat,
- Add the chopped onions and fry gently until soft but not brown, lid on and should take about 5 - 6 minutes, check and iff they are browning add a couple tablespoons of water, this will slow down the browning and help soften the onions.
- Next add the minced beef, mix well and with no lid, cook until all the red meat look has gone. This should take 5 - 7 minutes.
- Now you can add the Salt, Pepper and Mixed herbs, stir in and cook for 3 more minutes. before adding the beef stock. stir well and add the Worcestershire sauce.
- Cover and cook gently for around 30 minutes, adding small amounts of water if it looks very dry.
- When you pull your spatula across the base of the pan, the gap should close up slowly, that means it's the correct consistency.
- Remove from the heat and allow to cool before making the pie.
- Once the filling is cool, roll half the pastry and line your pie tin, making sure no air is trapped under the pastry. Fiil the pie and wet round the edge of the pastry before placing on the lid. Now press round the edge and crimp to make a good seal.
- Egg wash the top, cut a small vent in the lid and bake at 180ºC for 35 - 40 minutes. To help prevent a soggy bottom, see my notes below.
To help prevent your pie having a soggy bottom, place it in the oven on a pre-heated baking sheet and on a low shelf too.
Category: Baking, British, Main Courses, Meat, Pies & Tarts, Recipes, The Master Pie Maker, Videos
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Thank you Vicki for the feedback and also for the 5 Star Rating too.
very easy and very delicious – thankyou
After 1st time (strict follow) I “Chad-ized it” or mericanized w/more veg (& no peal tates, etc). Gotta have the ‘self made gravy’ inside Mr Paul perfected over decades in the shop. I’m a pie lover (desert or dinner) frm way back’n MrPaul’s got the trick ! Mmm, mm, mmmmm.