Classic Mince Beef & Onion Pie#

Hearty British Comfort Food

Nutritional Macros (Per Serving)#

Based on 6 servings using lean beef and shortcrust pastry.

Ingredients#

• 500g Beef mince (lean)
• 1 large Onion, finely diced
• 1 large Carrot, finely diced
• 2 tbsp Plain flour
• 400ml Beef stock
• 1 tbsp Tomato purée
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme or rosemary
• 500g Shortcrust pastry (store-bought chilled or frozen)
• 1 Egg, beaten (for glazing)
• Salt and black pepper to taste

Instructions#

1. Brown the Beef: Heat a large pan over medium-high heat. Add the beef mince and cook until browned. Drain off any excess fat.
2. Soften Veg: Add the onion and carrot to the pan. Cook for 5–7 minutes until the vegetables have softened.
3. Thicken: Stir in the tomato purée and the flour. Cook for 2 minutes to ensure the flour is well incorporated and “toasted.”
4. Simmer: Slowly pour in the beef stock, stirring constantly to avoid lumps. Add the Worcestershire sauce and herbs. Simmer on low for 15–20 minutes until the sauce is thick and glossy. Let the filling cool slightly.
5. Preheat: Set your oven to 200°C (180°C Fan / 400°F).
6. Assemble: Pour the beef mixture into a pie dish. Roll out your pastry to be slightly wider than the dish.
7. Seal: Brush the rim of the dish with a little beaten egg. Drape the pastry over, press the edges with a fork to seal, and trim any excess.
8. Glaze & Vent: Cut two small slits in the center of the pastry to let steam escape. Brush the top generously with the remaining beaten egg.
9. Bake: Bake for 25–30 minutes until the pastry is crisp and a deep golden brown.

Serving Suggestions#

Best served with creamy mashed potatoes, steamed seasonal greens (like kale or peas), and extra gravy.