Minced Beef Pie
A hearty British minced beef pie with a rich savory filling encased in golden shortcrust pastry — comforting, flavorful and perfect for family meals.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 2 tbsp vegetable oil
- 500 g minced beef
- 1 pcs onion, chopped
- 1 tbsp tomato purée
- 1.5 tbsp plain flour
- 75 g mushrooms, chopped
- 250 ml beef stock
- 0.02 dl Worcestershire sauce
- 400 g shortcrust pastry
- 1 pcs egg yolks, beaten
Directions
- Preheat oven to 200C (400F/Gas 6).
- Heat oil in a deep frying pan and fry minced beef 4–5 minutes, breaking up as it browns.
- Add chopped onion and cook 2–3 minutes.
- Stir in tomato purée and cook 2–3 minutes more.
- Stir in flour and cook 1 minute.
- Add chopped mushrooms, beef stock and a couple of dashes Worcestershire sauce; bring to the boil.
- Reduce heat, cover and simmer 20 minutes.
- Set aside to cool, then transfer meat mixture into a 1 litre pie dish.
- Roll out pastry slightly larger than dish and drape over dish, pressing onto edges; trim and flute edges.
- Cut leaf shapes from trimmings and stick to top using beaten egg yolk.
- Make 3–4 slits for steam and brush with remaining beaten egg yolk.
- Bake 20–25 minutes until golden brown.
- Slice into wedges to serve.