This easy minced beef and onion pie with shortcrust pastry is a classic meal that is hard to beat. The rich meat filling and crisp shortcrust pastry make this savoury mince pie hard to resist.
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, simply but richly flavoured savoury mince pie is certainly near the top of the list of our favourites. Here’s my rendition.
Why you’ll love this Savoury Mince Pie
Forget the Pukka pies your local chip-shop might serve up, this 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
Honestly, this traditional mince and onion pie is so delicious it would make a worthy addition to celebration meals such as Christmas or Easter instead of the usual roast meats.
If you like the look of this pie, you may also be interested in my recipes for steak and stilton pie, old-fashioned sausage pie and my venison pie.
Ingredients Notes
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 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 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.
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.
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:
- Cook the minced beef and onion pie filling
- Make the pastry
- Assemble the pie and bake
1. Make the mince and onion filling
- 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)
- Add the meat and brown
- Sprinkle in a tablespoon of flour and mixed herbs, stir and cook for 2 minutes
- Add salt, pepper, stock and Worcestershire sauce
- Cook gently for 20-30 minutes, stirring several times
- Let cool completely
2. Make the shortcrust pastry
- Put the flour and salt into a large mixing bowl. Stir briefly
- Cube the butter and rub it into the flour using the tips of your fingers
- Add half the water and stir with a blunt knife, until the dough just comes together – add more water, little by little, as necessary. Aim for a soft, but not sticky dough
- 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
3. Assemble and bake
- Roll out one piece of pastry on a floured work surface to 2-3mm thick and use to line the pie tin. Brush the edges with a little beaten egg
- Pile the minced beef and onion filling into the pastry case and brush the pastry edge with beaten egg
- Roll out the remaining pastry and use to top the pie. Press the edge of the pastry to seal the pie and trim the excess pastry with a blunt knife. Use a sharp knife to make slash lines around the edge of the pie for decoration, or, if you are feeling fancy, re-roll any off-cuts of pastry and use to decorate the pie (e.g. leaves, lettering etc…)
- Brush the top of the pie with beaten egg, make a slit in the centre to allow steam to escape 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, otherwise the pastry will melt during assembly
- Make it quick and easy by using pre-made pastry from the supermakret chiller section
- For variation use puff pastry
- Get ahead: make the minced beef pie filling the day before then cool and store in the fridge until ready to assemble and bake the pie
- Use the fiilling with a mashed potato top to turn it into cottage pie
- Or go for a hybrid pie by using pastry on the base but adding mashed potato on the top of the minced beef and onion pie filling
Frequently asked questions
A plate pie is a pie that is constructed in a shallow pie dish and has just one layer of pastry on the top. This minced beef pie is not a plate pie as it is made in a deeper pie dish and has a layer of pastry both under and on top of the minced beef filling.
Yes. Once made just let the pie cool completely then wrap in clingfilm and freeze until required. When ready to use let it defrost overnight in the fridge then remove the wrap and reheat in the oven (150C/ 300F/ GM 2 for 20 minutes.
Leftovers can also be frozen. Cut into slices, wrap individually and freeze. When ready to reheat it’s best to remove any clingfilm then place the pie on a square of foil. Pull up the foil to cover the exposed sides of the pie to stop the filling from drying out then reheat in the oven.
Don’t forget to label and date the pie before putting it into the freezer. It will keep well for up to 3 months.
Yes, you can. I advise sweating the onion and browning the beef before adding to the slow cooker to ensure depth of flavour in the meat pie filling. Then add them to the slow cooker pan along with the rest of the ingredients and cook on low for 5 hours.
Tip: as the slow cooker doesn’t allow for evaporation, use just half of the stock and top up with more only if your pie filling gets too dry.
What to serve with savoury mince pie
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 your favourite side dishes to a slice of this minced beef and onion pie, make sure you serve a jugful of rich, thick gravy alongside.
More savoury pie recipes worth making
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.
Minced Beef and Onion Pie with Shortcrust Pastry
Equipment
- 1 x 8-inch (20cm) pie dish around 2 inches (5-6cm) deep
Ingredients
For the meat pie filling
- 600 g Minced (ground) beef use 10% fat
- 1 Large onion approx 300g
- 1 Garlic clove optional
- 1 tablespoon Plain (all-purpose) flour
- 150 ml Beef stock made from a cube is fine
- 1½ teaspoons Worcestershire sauce use soy sauce if unavailable
- 1½ teaspoons Mixed herbs
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
For the shortcrust pastry
- 350 g Plain (all-purpose) flour
- 175 g Butter
- ¼ teaspoon Salt
- 120 ml Cold water
- A little beaten egg
Instructions
Make the pastry
- Put the flour and salt into a large mixing bowl. Stir briefly
- Cube the butter and rub it into the flour using the tips of your fingers until it resembles breadcrumbs and no large lumps of butter remain
- Add half the water and stir with a blunt knife, until the dough just comes together, adding more water, little by little, as necessary – aim for a soft, but not sticky dough. Use your hands to gather the dough into a ball
- 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
Make the pie filling
- Dice the onion and fry in a little oil for 10-15 minute until soft and beginning to colour. Stir frequently. If using the garlic, mince it and stir into the onions
- Crumble the meat into the pan and stir until browned all over
- Sprinkle in the tablespoon of flour and mixed herbs, stir and cook for 2 minutes
- Add salt, pepper, ⅔ of the stock and the Worcestershire sauce then cook gently for 20-30 minutes, stirring several times. Add more stock if the mixture gets too dry
- Let cool completely then either use or refrigerate until required
Assemble and bake
- Preheat the oven to 180C/ 350F/ GM 4
- Roll out one piece of pastry on a floured work surface to 2-3mm thick and use to line the pie tin
- Pile the minced beef and onion filling into the pastry case and brush the pastry edge with beaten egg
- Roll out the remaining pastry and use to top the pie. Press the edge of the pastry to seal the pie and trim the excess pastry with a blunt knife
- Use a sharp knife to make slash lines around the edge of the pie for decoration, or, if you are feeling fancy, re-roll any off-cuts of pastry and use to decorate the pie (e.g. leaves, lettering etc…)
- Brush the top of the pie with beaten egg, make a slit in the centre of the pie to allow steam to escape and bake for around 45 minutes until the pastry is crisp and golden
Notes
- Ensure the minced beef and onion filling is cold before assembling the pie, otherwise the pastry will melt during assembly
- Make it quick and easy by using pre-made pastry from the supermakret chiller section
- For variation use puff pastry
- Get ahead: make the mincced beef pie filling the day before then cool and store in the fridge until ready to assemble and bake the pie
- Use the fiilling with a mashed potato top to turn it into cottage pie
- Or go for a hybrid pie by using pastry on the base but adding mashed potato on the top of the minced beef and onion pie filling
Chrissy
Hi Jane Chrissy here I want to make this pie for about 24 portions what would be the total of ingredients please thanks
Jane Saunders
Hi Chrissy – wow, that’s a small army! As the ingredients listed serves 6 people generously, you’ll need 4 times the amount of everything listed.
Lorna
Is it safe to cook the pie this way, letting the filling cool completely, then warming it through again in the oven, then reheating the rest of it when you want it? I thought cooked food should not be reheated more than once? Thank you.
Jane Saunders
Hi Lorna, provided that the meat is piping hot then it’s fine, though I wouldn’t recommend reheating again beyond this point. You should ensure that it is refrigerated as soon as it has cooled though. It’s a bit like when you make lasagne ahead of time – the meat is cooked, then cooled. It’s baked again in the lasagne but leftovers are fine to reheat provided they have been refrigerated and reheated to a high temperature.
Rice is the one to watch as an ingredient (though it is not present in this meat pie0 – it is best eaten when freshly cooked and if reheated at all just the once and again, it must be piping hot. Rice must never be reheated more than once.
Hope this clarifies things for you.
Morgan
Do you have the mesurements for the pie filling
Jane Saunders
Hi Morgan – full details and measures are in the printable recipe card at the end of the post 🙂
Bill Sparrow.87 yo
You can add other ingredients into the mix, for example ,peas, potato, whatever you fancy, give it a go.I did, just delicious.
Jane Saunders
Ah, thanks so much Bill. I highly approve of additions – especially peas as they are my favourite veggie 😉
Dr Canan
Hiya, I want to make this today but I want to make 10-12 small pies rather than one big one, so what’s the weight etc for the pastry?
Jane Saunders
Hi, thanks for your question. Without wishing to sound flippant, that is going to depend on the size of the tins that you are using. If say, you are using small tins for buffet finger food size then you should get away with using the weights as listed. If, however, you’re aiming to make individual pies for a main meal, then I’d suggest doubling the recipe for 10-12 portions. You could even triple the pastry to be certain you have plenty for your needs then make something else with any spare or freeze it for later use. Sorry I haven’t been able to be more specific, but I hope my thoughts help.
Reggie
Fab, loved it.
Jane Saunders
Fabulous – thanks Reggie!
Peter
Quantities for pastry ?
Jane Saunders
Hi Peter – full details are in the printable recipe card at the end of the post. Hope you enjoy it.
Joyce
Delicious filling – wish I’d baked my pastry blind to firm it up a little before adding the filling. Left it in the oven for about 55 minutes but sadly pastry underneath was not cooked through. I’ll definitely use this recipe again but next time I will put the pastry into the oven for a short time before I add the delicious filling!!!🤗🤗
Jane Saunders
Hi Joyce – thanks for your comment and I’m so pleased you enjoyed this pie – it’s a family favourite. I’ve not had a problem with the pastry not being fully cooked, but I do know that all pie dishes and ovens are slightly different. I’m wondering if you will get a good seal on the pie between the base and the lid if you blind bake the base before proceeding with the filling – you’ll have to let me know how you get along if you try this.
I always use a metal pie dish (not glass) and keep my pastry to within 2-3mm thickness. You can always try putting a baking sheet into the oven as it warms up and putting the pie dish onto this so there’s an extra bit of heat directed onto the base (from underneath it). Also, if you feel the pie needs longer for the base you can always cover the top if it’s in danger of browning too much before the base is ready. Hope a few of these ideas help. Thanks again for taking the time to feed back how you got along.
Carole
This looks so good I’m giving it a try, but can the pastry be made in a food processor as I’ve never been good at making it ?
Jane Saunders
Hi Carole – I see no reason why not. Just pulse the butter, flour and salt together in short bursts until it resembles breadcrumbs, then add in the water and pulse again. Just take care not to overwork the dough. This technique is great for anybody with weak hands due to ailments such as arthritis. Alternatively, you could use readymade shortcrust pastry – 500-600g should be enough.
Lisa
Can this recipe be used on a pie maker?
And would I still need to blind bake the shortcrust pasty first?
Jane Saunders
Hi Lisa, I’m going to be totally honest and tell you I’ve just had to Google what a pie maker is… In theory, I don’t see why this recipe could not be used in that way. For sure, the filling will easily be suitable. I cannot, however, vouch for the suitability of the pastry, never having used a pie maker myself. Check the instructions and if it calls for regular shortcrust pastry, then I’d assume you would be totally fine to proceed with my recipe – the exact number of pies this recipe can make will of course depend on the size of the pie holes in the pie maker. If, however, it calls for a special kind of pastry (not sure what that might be…) then opt for that and just use the filling.
Hope my thoughts help – sorry I can’t be more concrete in my response. Do let me know how it works out in the pie maker if you try it though.
William
Easy to make Very tasty to eat
Jane Saunders
Thanks so much William – so pleased you enjoyed it.
John Wainscott
Great recipe, so simple to do-even I had no problems and I cook very little.
Jane Saunders
John, thankyou so much! Your comment has made my day.