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?
Want to Save This Recipe?
Enter your email and we’ll send the link straight to your inbox. Plus, you'll receive my trusted recipes each week!
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.
Jump to:
Made this pie today and it was delicious 👍 easy recipe to follow and the end result was perfect, will definitely keep making this pie now the winter is upon us , well done and thank you..
⭐⭐⭐⭐⭐
Marie
This traditional mince and onion pie would make a worthy addition to celebration meals such as Christmas or Easter instead of the usual roast meats.
And 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
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:
- Cook the minced beef and onion pie filling.
- Make the pastry.
- Assemble the pie and bake.
Make the Mince and Onion Filling
- 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).
- 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
- 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.
- 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
- Step 5: Roll out one piece of pastry on a floured work surface to 2-3mm thick and use to line the pie tin.
- Step 6: Pile the minced beef and onion filling into the pastry case and brush the pastry edge with beaten egg.
- 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.
- 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
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 meat 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.
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.
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.
Stay in touch: sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. Or follow me on social media:
📖 Recipe
Want to Save This Recipe?
Enter your email and we'll send the link straight to your inbox. Plus, you'll receive my trusted recipes each week!
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
Peter says
Great pie i added mushrooms just because i had some grandaugter bought me a a neverstick2 pie dish for Christmas so i baked my first pie for about 65 years my wife says it was so good she hates me
Jane Coupland says
Oh excellent - you sound like a fine baker then Peter. Thank you for your kind review.
Brenda Lemna says
I made this meat pie recipe, it is delicious. I made it into individual pasties (hand held meat pies). I highly recommend you try this recipe. Thank you!
Jane Coupland says
Thanks so much Brenda. I'm pleased you have enjoyed the recipe.
Marie says
Made this pie today and it was delicious 👍 easy recipe to follow and the end result was perfect, will definitely keep making this pie now the winter is upon us , well done and thank you.
Jane Coupland says
Thank you so much Marie - I'm pleased you enjoyed it so much.
Ken says
making beef broth from a cube
is not dying fine as it is full of salt
Jane Coupland says
I appreciate your comment Ken. If you have the time to make your own stock that it a bonus. If you have the cash to purchase store bought from the chiller section great. If you have neither an abundance of time or cash for the stock and you don't mind the cubes, then it's fine. Feel free to use the low-salt cubes if you prefer to or omit additional salt in the seasoning.
Ken says
Actually I do at times make chicken stock from left over chicken and turkey bones
otherwise I will buy it. I definitely will try this recipe
Thanks Ken
Caroline says
Hi, does the pastry base cook ok without blind baking first, to avoid going soggy. I always worry the pastry will be soggy.
Jane Coupland says
Hi Caroline, there's no need to blind bake it. For best results use a dark metal tin and put a baking sheet into the oven to warm up as the oven preheats. Roll the pastry to around 2-3mm and no thicker. Slide the tin onto the baking sheet and that boost of heat will help reduce the risk of a soggy bottom. If you need to, lightly cover the top of the pie with foil for the last 10 minutes of baking to prevent the pastry from browning if you feel that your top is getting too brown. Hope these pointers all help.
Marie says
What herbs are in the "mixed herbs"?
Jane Coupland says
Hi Marie, these are available in UK supermarkets in the dried herbs and spices section. They would typically include a mixture of herbs such as thyme, oregano, rosemary, parsley and sage.
Nicole says
Delicious on a cold, wet, Autumnal evening. We used shop bought short crust pastry.
Jane Coupland says
ThanksNicole. Please to hear that you enjoyed it.
Lynda Williams says
Delicious having this for Sunday dinner with mash, peas and green beans .
Jane Coupland says
Sounds heavenly - thanks for your review 🙂
Jacqui says
Hi Jane, May I ask what size pie dish do you use?
Jane Coupland says
Hi Jacqui - you'll need an 8-inch (20cm) pie dish for this recipe.
Wendy Ebbs says
Love this recipe such lovely flavors..
Jane Saunders says
Thanks so much Wendy - it's a family favourite here too.