Minced Beef Pie
Minced Beef Pie is a British classic for good reason — tbs vegetable oil does most of the work, and the method is approachable enough for a weeknight. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 2 Tbs Vegetable Oil
- 500 g Ground Beef
- 1 Chopped Onion
- 1 Tbls Tomato Puree
- 1 0.5 tbsp Plain Flour
- 75 g Mushrooms
- 250 ml Beef Stock
- Worcestershire Sauce
- 400 g Shortcrust Pastry
- 1 Egg Yolks
Method
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
- Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
- Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
- Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
- Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
- To serve, slice into wedges.
Tips for the best Minced Beef Pie
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Minced Beef Pie recipe medium to make?
It is rated medium: 10 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
Can I make Minced Beef Pie ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for tbs vegetable oil?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
0 comments