Minced Beef and Onion Pie Recipe
Cowbridge Kitchen
About This Recipe
When it comes to an iconic British meat pie then they don't come much better than this Minced beef and onion pie.
There are lots of secret recipes and ingredients surrounding the Minced Beef & Onion Pie and it is probably as British as Fish 'n' Chips.
There is no real secret to this recipe it is minced beef cooked in a rich beef gravy, the pie does benefit from homemade pastry and the texture of the mince is refined by mashing it up.
This Minced Beef Pie is best served with some homemade chips, peas and gravy, just like you get in the chip shop.
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The origins of the Minced Beef Pie can be traced back to the medieval period in Europe, where the concept of encasing meat in pastry was popularized as a means of preserving food and making it portable.
The dish likely evolved from earlier meat pies, which were filled with a variety of ingredients, including game and vegetables, and were often served at feasts and celebrations.
As time progressed, the use of minced beef became more prevalent, particularly in the United Kingdom, where it was embraced as a hearty and economical meal option for working-class families.
The combination of seasoned minced beef, often mixed with onions and gravy, encased in a flaky pastry crust, not only provided sustenance but also showcased the resourcefulness of home cooks.
Over the years, the Minced Beef Pie has become popular in British cuisine, often enjoyed as a comforting dish during colder months, and continues to be a symbol of home-cooked tradition.
25 mins Prep time
1 hr Cooking time
Time
This is based on 1/4 of a pie
127g portion
Calories: 375
Protein: 15g
Fat: 20g
Carbohydrates: 32g
Fiber: 2.3g
Sugar: 2.8g
Nutrition
Servings
Anybody can have a go at this recipe, but a novice will find it difficult
Difficulty
This recipe is cheaper to make if you make your own pastry
Cost to make:
£6.64 / $8.41(Est.)
Equipment:
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What is a Minced Beef & Onion Pie
Minced beef and onion pie is a savory dish that features a rich filling of finely chopped beef and onions, encased in a flaky pastry crust.
This traditional pie is often seasoned with a blend of herbs and spices, enhancing the natural flavours of the meat and onions. The preparation typically involves browning the minced beef in a skillet, followed by the addition of onions, which are sautéed until they become translucent and aromatic.
Once the filling is cooked, it is placed within a pastry shell, which can be either homemade or store-bought, and then baked until golden brown.
The result is a hearty and comforting meal that is popular in various cuisines, particularly in British cooking, where it is often served with sides such as mashed potatoes or peas.
The combination of tender meat and sweet onions, along with the buttery crust, creates a delicious balance of textures and flavours, making minced beef and onion pie a tasty and versitile dish.
Cuisine:British
ingredients
2 brown Onions ( Diced )
3 Beef Stock Cubes
1/4 teaspoon of Black Pepper
1/4 teaspoon Salt
350 ml Stock
50 ml Worcestershire Sauce
30 g Beef dripping (Beef Fat)
50 g Plain Flour
Gravy Browning
1 Slab of Puff Pastry
Egg Wash
Cooking Instructions
- Peel and dice the two brown onions
- Melt the Beef dripping in a large pan. When the fat is hot fry off the onions for 10 minutes until soft.
- While the onions are cooking , make up 350ml of beef stock using the stock cubes, black pepper and Salt.
- Add the minced beef to the pan of onions and mix together with a wooden spoon.
- At this stage you need to work on the texture of the meat so we need to get a potato masher and mash the mince in the pan as it cooks. This will make the meat tender and very fine.
- Once the meat is cooked cover it with the flour and combine it with a wooden spoon.
- Add the beef stock and Worcestershire Sauce to the meat, mix in with a wooden spoon to make a thick gravy.
- You can add a little more stock if you want a thinner gravy.
- Let the meat cook for 10 - 15 minutes, then remove from the heat and allow to cool to room temperature.
- While the filling is cooling down you can roll out your puff pastry , one sheet to line the dish and another to make the lid.
- Before you line the pie dish , lightly grease it with a little oil. Fit the pastry into the dish.
- Add the cooled pie filling into the dish to fill it almost to the top , leaving it short of the top by a few millimeters.
- Top the dish with the pastry lid , sealing it around the edges by pressing it in with your fingers.
- Cut two slits 1/3 of the way into the pie from both ends.
- Egg-wash the pie , being sure to cover all the edges.
- You should refrigerate the pie for 20 minutes before baking.
- Cover the pie in foil before baking, doing this means there is no need to blind bake the base.
- Bake in a preheated oven @ 180 c for 40 minutes
- Remove the foil and bake for a further 15 minutes until golden brown.
If you don't have time to make your own pastry then you can use pr-made pastry.
