Minced Beef and Onion Pie
This easy minced beef and onion pie with shortcrust pastry is a classic British comfort food. Tender, savory filling wrapped in golden buttery crust makes it a hearty meal everyone loves.
Equipment
- 1 Mixing bowl Large
- 1 Pie dish 8-inch, 2-inch deep
- 1 Rolling pin
- 1 Frying pan
Ingredients
Main Ingredients
- 600 g Minced beef 10% fat
- 1 Large onion approx 300g, finely chopped
- 1 Garlic clove optional, minced
- 1 tablespoon Plain flour
- 150 ml Beef stock made from cube
- 1 ½ teaspoons Worcestershire sauce or soy sauce
- 1 ½ teaspoons Mixed herbs
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 350 g Plain flour for pastry
- 175 g Butter cold, cubed
- ¼ teaspoon Salt for pastry
- 120 ml Cold water
- 1 Egg beaten, for brushing
Instructions
Instructions
- Preheat oven to 200°C (180°C fan).
- Chop onion and garlic finely.
- Brown minced beef in pan over medium heat.
- Add onions and garlic. Cook 5–7 minutes until soft.
- Sprinkle in flour and cook for 1 minute.
- Stir in beef stock, then Worcestershire sauce, herbs, salt, and pepper.
- Simmer for 10 minutes. Let cool.
- To make pastry: sift flour and salt, rub in butter until breadcrumbs form.
- Add cold water gradually to form dough. Chill.
- Roll dough and line pie dish.
- Fill with cooled meat. Cover with top pastry layer.
- Seal edges, cut slit, brush with beaten egg.
- Bake 25–30 minutes until golden. Rest 5 minutes before serving.
Notes
Let filling cool before adding to pastry to avoid soggy bottom. Brush with egg for perfect golden crust. Freeze leftovers in slices; reheat in oven for best texture.