Minced Beef and Onion Pie

Classic Minced Beef and Onion Pie Recipe

There’s something deeply satisfying about the aroma of a freshly baked pie wafting through the kitchen, promising comfort and indulgence with every bite. In this recipe, we’ll guide you through crafting a classic minced beef and onion pie that marries rich, savory flavors with buttery, flaky pastry. Whether it’s a cozy family dinner or a special gathering with friends, this pie is sure to be a hit.


22cm pie dish/tin, lightly greased

For the Filling:

  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 1 garlic clove, crushed
  • 1.1 lb (500g) ground beef
  • 1 tbsp all-purpose flour
  • 3/4 cup beef stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp dark soy sauce
  • 1 medium free-range egg

For the Pastry:

  • 1 2/3 cups (200g) all-purpose flour, plus extra to dust
  • 1/2 tsp salt
  • 7 tbsp (100g) cold unsalted butter, diced
  • 1 medium free-range egg, lightly beaten
  • 1 tsp apple cider vinegar
  • 1 tbsp iced water

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Prepare the Pastry:

1 ) If you have a food processor, combine the flour, salt, and diced butter in the bowl and pulse until the mixture resembles fine crumbs.

2 ) Add the beaten egg, apple cider vinegar, and iced water. Pulse until the mixture starts to come together into a ball.

3 ) Alternatively, if you don’t have a food processor, you can mix the flour and salt in a large bowl. Rub in the diced butter until the mixture resembles fine crumbs. Then, work in the egg, vinegar, and iced water until the dough forms.

4 ) Turn the dough out onto a lightly floured surface and knead it briefly until smooth. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes to rest.

Prepare the Filling:

1 ) Heat the olive oil in a large frying pan over medium heat. Add the sliced onion and cook for about 5 minutes until it starts to soften.

2 ) Add the crushed garlic and ground beef to the pan. Cook, stirring occasionally, for another 5 minutes or until the beef is browned all over.

3 ) Stir in the all-purpose flour, ensuring the mixture is evenly coated, then cook for an additional 2-3 minutes.

4 ) Pour in the beef stock, Worcestershire sauce, and dark soy sauce. Allow the mixture to simmer for 10 minutes or until slightly thickened. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.

Assemble the Pie:

1 ) Preheat your oven to 400°F (200°C) and place a baking sheet inside to heat.
Roll out two-thirds of the pastry on a lightly floured surface to form a rough 9.5-inch (24cm) circle, about 1/8 inch (3mm) thick.

2) Use the rolled pastry to line the base and sides of the prepared pie dish or tin.

3 ) Pour the cooled filling into the pastry-lined dish.

4 ) Roll out the remaining pastry to form the lid. Brush the edge of the pastry in the dish with beaten egg, then place the pastry lid over the filling, pressing to seal.

5 ) Trim off any excess pastry and cut a hole in the center of the pie lid to release steam. Use a fork to create a decorative pattern around the edge of the pie.

6 ) Brush the pastry lid with more beaten egg for a golden finish.

Bake the Pie:

1 ) Place the pie on the heated baking sheet in the oven and bake for 35-40 minutes until the pastry is golden and the filling is bubbling.

2) Once baked, remove the pie from the oven and allow it to cool slightly before serving.

Delicious Tips:

  • Make the pie up to 2 days ahead and keep it wrapped in the fridge. Bake from chilled for 40-50 minutes.
  • Freeze the assembled pie, well wrapped, for up to 3 months. Cook from frozen at 325°F (160°C) for around 50-60 minutes or until the filling is piping hot and the pastry is cooked.
  • With its buttery pastry and hearty beef filling infused with onions and savory sauces, this classic beef and onion pie is a timeless favorite that’s perfect for any occasion. Enjoy the warmth and comfort it brings with every delicious bite.


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