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Minced Beef And Onion Pie Recipe

Minced Beef And Onion Pie

iamwinfred
Minced Beef And Onion Pie is the kind of dinner that fixes a rough day without much fuss. Tender ground beef and sweet caramelized onions simmer in a rich, glossy gravy, then get tucked under a sheet of golden, flaky pastry. This version keeps things simple and approachable, using everyday ingredients and a straightforward method, so even a first time baker can pull it off with confidence.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine British
Servings 6 servings
Calories 420 kcal

Equipment

  • Large skillet or Dutch oven
  • 9 inch ceramic pie dish
  • Rolling Pin
  • Pastry brush
  • Instant-read meat thermometer optional
  • Wooden spoon
  • Sharp knife

Ingredients
  

  • 1 pound lean minced beef 450g, ground beef
  • 2 large yellow onions finely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 tablespoons plain flour
  • 1.25 cups beef stock 300ml
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 0.5 cup sharp cheddar cheese grated, optional
  • 1 teaspoon Dijon mustard
  • 1 sheet ready made puff pastry keep cold
  • 1 large egg beaten, for egg wash
  • salt to taste
  • black pepper to taste

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add onions and a pinch of salt, cook until soft and golden (8-10 minutes). Stir in garlic during the last minute.
  • Push onions to one side and add minced beef to the pan. Break apart with a wooden spoon and cook until no pink remains (6-8 minutes). Stir onions back through and drain excess fat if needed.
  • Sprinkle flour over the beef and stir constantly for 1 minute. Slowly pour in beef stock while stirring, then add Worcestershire sauce, tomato paste, and Dijon mustard. Stir until fully combined.
  • Add fresh thyme, salt, and pepper. Reduce heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until gravy thickens. Stir in cheddar cheese at the end if using.
  • Remove pan from heat and let filling cool for 15 minutes. Meanwhile, preheat oven to 400°F (200°C) and grease your pie dish.
  • Spoon cooled filling into the pie dish. Roll out puff pastry on a floured surface until slightly larger than the dish. Lay pastry over filling, trim excess, and press edges to seal.
  • Brush beaten egg over pastry and cut 2-3 small slits in the center to let steam escape. Place pie on a baking sheet to catch any drips.
  • Bake for 25-30 minutes until pastry is deep golden brown and filling bubbles around the edges. Rest for 5-10 minutes before slicing and serving.

Notes

  • Let the filling cool before adding pastry to avoid a soggy bottom crust.
  • Do not skip the egg wash for that deep golden color and glossy finish.
  • Use cold pastry straight from the fridge for the flakiest results.
  • Taste the gravy before assembling and adjust the seasoning as needed.
  • Swap in ground lamb for a richer, gamier flavor variation.
  • Add diced carrots and peas for extra vegetables in the filling.
  • Use a shortcrust base and puff pastry top for a classic pub-style pie.
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze baked or unbaked pie, tightly wrapped, for up to 3 months.
  • Reheat individual slices in the oven at 350°F (175°C) for 15 minutes for best texture.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 28gProtein: 22gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 540mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 4IUVitamin C: 6mgCalcium: 10mgIron: 15mg
Keyword British comfort food, minced beef pie, onion pie, savory pie
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