Minced Beef Pie
HB-1489 · Hand-built original · British
BritishBeefDairy-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 tbsp vegetable oil
- 17¾ oz minced beef
- 1 onion, finely chopped
- 1 tbsp tomato purée
- 1 1/2 tbsp plain flour
- 2¾ oz mushrooms, sliced
- 1 cup beef stock
- 1 dash Worcestershire sauce
- 14 oz shortcrust pastry
- 1 egg yolk, beaten with 1 tsp water, for glazing
- 1/2 tsp fine salt
- 1/2 tsp black pepper
Method
- Heat the oil in a large frying pan over high heat. Add the minced beef and cook for 5 to 6 minutes, breaking up the lumps, until well browned. Drain off any excess fat.
- Add the onion and mushrooms and cook for 4 to 5 minutes until softened.
- Stir in the tomato purée and flour and cook for 1 minute.
- Pour in the beef stock, add the Worcestershire sauce, salt and pepper, and simmer for 10 to 15 minutes until the mixture is thick and rich. Leave to cool completely; a cold filling keeps the pastry crisp.
- Preheat the oven to 400°F.
- Roll out two-thirds of the pastry and use it to line a 9 in pie dish. Spoon in the cooled beef filling.
- Roll out the remaining pastry into a lid. Dampen the rim of the pastry base, lay the lid over, trim and crimp the edges to seal, and cut a small steam hole in the centre.
- Brush the top with the beaten egg yolk and bake for 30 to 35 minutes until the pastry is deep golden and the filling is piping hot. Rest for 5 minutes before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).