Minced Beef and Onion Pie

Easy Minced Beef Pie Recipe.

The pie filling can be made in advance for a quick midweek dinner. You can use shortcrust or puff pastry, whichever you prefer.

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Ingredients for this recipe

• vegetable oil

• 500g lean minced beef (5% fat)

• 2 large onions - peeled and finely chopped

• 1 tablespoon tomato puree (paste in the US)

• 1 teaspoon English mustard

• 1 tablespoon Worcestershire sauce

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 x Knorr beef stock pot

• Bisto Original gravy powder  

•  1 x 500g ready-made shortcrust pastry

• 1 egg - yolk only lightly beaten and mixed with a tiny splash of milk to make an egg wash

Equipment

flat-ended wooden spoon so useful for breaking up minced beef when cooking

large non-stick frying pan 

0.8-litre pie dish

Get a large frying pan and heat up 1 tablespoon of oil.

Add the onions and cook on low heat stirring from time to time for about 25 minutes - don't rush this bit as you don't want raw onions in your pie, plus they will become sweeter with cooking.

Remove the onions from the pan and set them aside.

Now add the minced beef (you can use the same pan, no need to wash it) and cook it over medium heat breaking it up with a flat-ended wooden spoon as you go. Once browned all over continue to cook for about 10 minutes.

Move the cooked mince to one side of the pan and add the tomato puree to the pan and cook it, otherwise, it will taste bitter.

Add the onions back into the pan and the mustard, paprika, pepper and Worcester sauce. Mix the stock pot with 250ml of boiling water and add it to the mince and onions. Give it a good stir and cook for 15 minutes.

Ignore the Bisto gravy powder packet instructions! In a small saucepan, mix 2 tablespoons of gravy powder with approx. 350 ml of cold water and pour the gravy into the frying pan with the stock and mince and heat while stirring.

If it's too thick you can add a little more water.

Have a taste, and adjust the seasoning. 

If you have too much gravy, drain the pie filling in a colander over a saucepan as you don't want too much gravy inside the pie, but you can keep it and heat it later to serve over the finished pie.

Put the pie filling into a pie dish and leave to cool before adding the pastry - or the pastry will go soggy.

My pie crust broke but hey, it still tasted the same! 😩

What to serve with minced beef and onion pie

Serve with baby new potatoes, peas and runner beans! Or of course, you can serve it with mashed potatoes and whatever vegetables you fancy.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

minced beef and onion pie, recipe, minced beef pie recipe,

dinner, pie, main

English

Yield: 3-4

Author: Jan Bennett

Minced Beef and Onion Pie

Easy minced beef and onion pie recipe - the filling can be made the day before, just store it in the fridge. *You will need a 0.8L pie dish*

Prep time: 50 MinCook time: 30 MinTotal time: 1 H & 20 M

Ingredients

• vegetable oil
• 500g lean minced beef (5% fat)
• 2 large onions - peeled and finely chopped
• 1 tablespoon tomato puree (paste in the US)
• 1 teaspoon English mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 x Knorr beef stock pot
• Bisto beef gravy powder

For the pastry

• 1 x 500g ready-made shortcrust pastry
• 1 egg - yolk only lightly beaten and mixed with a tiny splash of milk to make an egg wash

Instructions

To make the pie filling

1. Remove the pastry from the fridge.
2. Get a large frying pan and heat up 1 tablespoon of oil. Add the onions and cook on low heat stirring from time to time for about 25 minutes - don't rush this bit as you don't want raw onions in your pie, plus they will become sweeter with cooking.
3. Remove the onions from the pan and set them aside. Now add the minced beef (you can use the same pan, no need to wash it) and cook it over medium heat breaking it up with a flat-ended wooden spoon as you go. Once browned all over continue to cook for about 10 minutes.
4. Move the cooked mince to one side of the pan and add the tomato puree to the pan and cook it, otherwise, it will taste bitter.
5. Add the onions back into the pan along with the mustard, paprika, pepper and Worcester sauce. Mix the stock pot with 250ml of boiling water and add it to the mince and onions. Give it a good stir and cook for 15 minutes.
6. Ignore the Bisto gravy powder packet instructions! In a small saucepan, mix 2 tablespoons of gravy powder with approx. 350 ml of cold water and pour the gravy into the frying pan with the stock and mince and heat while stirring. If it's too thick you can add a little more water.
7. Have a taste, and adjust the seasoning. If you have too much gravy, drain the pie filling in a colander over a saucepan as you don't want too much gravy inside the pie, but you can keep it and heat it later to serve over the finished pie.
8. Put the pie filling into a pie dish and leave to cool before adding the pastry - or the pastry will go soggy.

Preheat your oven to 200°C/400°F or Gas 6

1. Roll the pastry to fit your pie dish and leave it to rest for 10 minutes before covering your pie - this will stop it from shrinking when cooking.
2. Trim the excess pastry from the edge of the pie dish and make a hole in the middle of the pie and brush with the egg wash.
3. Put the pie onto the middle shelf of your preheated oven and cook for about 25-30 minutes until the pie is golden and the filling is piping hot.

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