Minced Beef and Onion Pie (shortcrust pastry, rich flavour)

This easy minced beef and onion pie with shortcrust pastry is classic British comfort food. The rich meat filling and crisp shortcrust pastry make this savoury mince pie hard to resist.

For afters how about a cosy apple and blackcurrant crumble or a slice of sweet and sticky cornflake tart with custard?

Why You'll Love This Savoury Pie

Forget the Pukka pies your local chip-shop might serve up, this homemade minced beef pie has so much more going for it:

• The golden shortcrust pastry is light and crisp and the perfect partner to that mince and onion pie filling.
• And it's not just got a pastry lid - this pie has a pastry base too, with the meaty filling encased in the middle.
• This recipe produces a delicious traditional English meat pie teeming with flavour thanks to the slow cooking of the onions at the start of the recipe
• It's a crowd-pleasing savoury pie that can be paired with plenty of side dishes.
• The recipe can be adapted to make individual minced beef pies.

Ingredients Notes

Minced Beef: Use minced (ground) beef with around 10% fat content for the best balance between flavour and health considerations. Any higher and the filling might seem greasy but meat with 5% fat can dry out more quickly during cooking.

Garlic: This is optional. It's unlikely Grandparents or Great Grandparents included it when making a minced beef and onion pie but it does enhance the flavour somewhat.

Worcestershire sauce: This is easy to get hold of in the UK. Made to a secret recipe, it has a meaty savoury deliciousness about it that certainly helps impart plenty of rich flavour to recipes. If you struggle to get hold of it use soy sauce in its place.

Flour: Plain (all-purpose) flour contains no raising agents so is the ideal choice for making shortcrust pastry. Do not use self-raising flour in its place.

Butter: Use real butter for the pie crust for the best flavour and texture. Baking margarine is no substitute here.

Step By Step Instructions

Making this minced beef pie is easy and the steps can be broken down into 3 separate stages:

1. Cook the minced beef and onion pie filling.
2. Make the pastry.
3. Assemble the pie and bake.

Make the Mince and Onion Filling

1. Step 1: Dice the onion and fry in a little oil for 10-15 minutes until soft and beginning to colour. Stir frequently. Stir in minced garlic (if using).

2. Step 2: Add the meat and brown then sprinkle in a tablespoon of flour and mixed herbs, stir and cook for 2 minutes. Add salt, pepper, stock and Worcestershire sauce and cook gently for 20-30 minutes, stirring several times. Let cool completely.

Make the Shortcrust Pastry

3. Step 3: Put the flour and salt into a large mixing bowl. Stir briefly then cube the butter and rub it into the flour using the tips of your fingers until it resembles breadcrumbs.

4. Step 4: Add enough water to form a soft but not sticky dough (stir in with a blunt knife). Tip onto a lightly floured work surface, knead briefly, then split in half and form into two discs. Wrap in clingfilm and chill for 30 minutes.

Assemble and Bake

5. Step 5: Roll out one piece of pastry on a floured work surface to 2-3mm thick and use to line the pie tin.

6. Step 6: Pile the minced beef and onion filling into the pastry case and brush the pastry edge with beaten egg.

7. Step 7: Roll out the remaining pastry and use it to top the pie. Press the edge of the pastry to seal the pie and trim the excess pastry with a blunt knife. Cut a cross into the centre to allow steam to escape as it bakes. Use a sharp knife to make slash lines around the edge of the pie for decoration.

8. Step 8: Brush the top of the pie with beaten egg and bake for around 45 minutes until the pastry is crisp and golden.

Expert tips

• Ensure the mince and onion pie filling is cold before assembling the pie: Hot or warm pie filling will melt the pastry as the pie is assembled.
• Pre-made pastry can be used: For speed and convenience, use ready made pastry - available from the supermarket chiller section (you'll need approximately 600g).
• Use puff pastry for variation.
• Get ahead: make the minced beef pie filling the day before then cool and store in the fridge until ready to assemble and bake this shortcrust pastry pie.
• Opt for cottage pie: Swap the pastry for mashed potato topping.
• Or go for a hybrid pastry and potato pie: Use pastry on the base but add mashed potato on the top of the minced beef and onion pie filling.

Frequently asked questions

Serving Suggestions

Minced beef pie can be quite filling because of the pastry, which is rich in butter. A serving of vegetables with a small portion of potato-based carbohydrates alongside is usually sufficient to satisfy hungry appetites. Here are a few ideas for those side dishes:

• Mushy peas
• Garden peas
• Tenderstem brocolli
• Roasted mushrooms
• Roasted root vegetables
• Fat chips
• Creamy mashed potatoes
• Boiled new potatoes
• Roast potatoes

Whatever you put alongside this traditional British meat pie, make sure you serve a jugful of rich, thick gravy alongside.

More savoury pie recipes

This recipe is dedicated to my Mum who served me a particularly delicious minced beef and onion pie during a recent visit. It got me thinking about some of the foods my family loves but I rarely cook. An old-fashioned, simple, but richly flavoured savoury mince pie is certainly near the top of the list of our favourites - hence this recipe post was created.

Have you made this savoury mince pie? Let me know how you got along by leaving a comment or rating below. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.