Minced Beef and Onion Pie

Name: Minced Beef and Onion Pie
Total time: 65 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp vegetable oil; 500g lean beef mince; 1 brown onion, finely chopped; 1 tbsp tomato purée; 1½ tbsp plain flour; 75g chestnut mushrooms, sliced; 250ml beef stock; Dash of Worcestershire sauce; 400g ready-rolled shortcrust pastry sheet; 1 egg yolk, beaten for glaze

Rich savoury minced beef and mushrooms encased in golden, buttery, flaky shortcrust pastry.

65 min serves 4 Easy Watch

Ingredients

2 tbsp vegetable oil1L

500g lean beef mince500g

1 brown onion, finely chopped3 pack

1 tbsp tomato purée200g

1½ tbsp plain flour1.5kg

75g chestnut mushrooms, sliced250g

250ml beef stock8 cubes

Dash of Worcestershire sauce150ml

400g ready-rolled shortcrust pastry sheet375g

1 egg yolk, beaten for glaze6 pack

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.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £11.02 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£17.96 est. · serves 4

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.