Minced Beef & Onion Pie
1hr 25
2 - 4
Bit Tricky
Traditional chip shop minced beef and onion pie
Ingredients :
  • 400 g Fine Minced Beef
  • 2 brown Onions ( Diced )
  • 3 Beef Stock Cubes
  • 1 Chicken Stock Cube
  • 1 Vegetable Stock Cube
  • 1/4 teaspoon of Black Pepper
  • 1 teaspoon or Oregano
  • 300 - 400 ml Stock
  • 40 g Beef dripping (Lard)
  • 1 tablespoon of Oil
  • 60 g Plain Flour
  • Gravy Browning
  • 1 Slab of Puff Pastry
  • Egg Wash

What could be more traditional than this Minced Beef and Onion Pie.

In This Classic recipe we recreate the iconic Chip Shop Minced BeefPie with a few simple ingredients and a potato masher

Method : 
  • Heat a large pan on the stove with the beef fat and oil. When the fat is hot fry off the onions for a few minutes until soft. Add the Oregano to the onions and leave on a low heat for five minutes.
  • While the onions are cooking , make up 300 - 400 ml of beef stock using the stock cubes and black pepper.
  • 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 to the pan , 300 ml will give you a very thick gravy , 400 ml will give you a runnier gravy. Of course you can add up to 600 ml of stock if you want to.
  • 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 millimetres.
  • 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.
  • Bake in a preheated oven  @ 180 c for 20 - 25 minutes , until the pie is golden brown and the pastry is risen. 

A classic chip shop Minced Beef & Onion Pie - 

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