Minced Beef Pie

Savory pie filled with minced beef and vegetables topped with a layer of flaky pastry

British
Main

375

Calories

32.17 g

Carbs

20.37 g

Fat

15.27 g

Protein

Minced Beef Pie

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.

Ingredients

Vegetable Oil

Vegetable Oil

2 tbs

Minced Beef

Minced Beef

500g

Onion

Onion

1 chopped

Tomato Puree

Tomato Puree

1 tbls

Plain Flour

Plain Flour

1 ½ tbsp

Mushrooms

Mushrooms

75g

Beef Stock

Beef Stock

250ml

Worcestershire Sauce

Worcestershire Sauce

Dash

Shortcrust Pastry

Shortcrust Pastry

400g

Egg

Egg

1 Egg Yolk

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