Minced Beef & Onion Pie

Name: Minced Beef & Onion Pie
Prep time: 30 min
Cook time: 35 min
Yield: 4 to 6 servings
Cuisine: Fish & Chips
Ingredients: Plain Flour — 340 g; Salt — ½ tsp; Butter — 85 g; Lard — 85 g; Egg — 1; Cold Water — 60 ml; Vegetable Oil — 2 tbsp; Onions — 200 g; Ground Beef — 500 g; Beef Stock Cubes — 2; Water — 250 ml; Beef Gravy Granules — 30 g; Salt — To taste; Black Pepper — To taste; Egg — 1; Milk — 1 splash

This classic minced beef and onion pie features savoury ground beef and sweet, tender onions encased in a wonderfully short, golden-brown pastry crust. Baked to absolute perfection, this comforting British pub-style favourite delivers a rich, hearty warmth that is simply irresistible when served alongside smooth mashed potatoes and a generous lashing of thick gravy.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 35 minutes

Servings: 4 to 6

Notes:

Ensure all pastry ingredients are kept cold, and substitute a small amount of the water with one well-beaten egg to prevent the pastry from cracking.

Choose ground beef with a five percent fat content to keep the filling rich and savoury without becoming overly greasy.

Beef gravy granules are used to thicken the meat filling while adding an extra depth of rich, beefy flavour.

Let the cooked minced beef filling cool down before assembling the pie to prevent the pastry from melting or becoming soggy.

Bake the pie in a preheated oven at 170°C for 35 minutes, utilizing the bottom heating element if possible to ensure the pastry base is perfectly baked and golden brown.

Make Pastry
Pulse plain flour, salt, cold butter, and cold lard in a food processor until it resembles fine breadcrumbs, then gradually add cold water mixed with a beaten egg until pastry forms, wrap, and chill for 30 minutes.

Prepare Filling
Heat oil in a pan over medium heat, fry the onions until soft and translucent, add the ground beef, and cook until browned, breaking up any clumps with a spatula.

Thicken Filling
Stir in beef stock cubes, water, and beef gravy granules to thicken the mixture into a rich sauce, season with salt and pepper to taste, then remove from the heat and allow to cool.

Assemble Pie
Roll out two portions of pastry, line a greased 23 cm pie tin with the base pastry, fill with the cooled minced beef mixture, brush edges with egg wash, and top with the second pastry sheet.

Seal and Bake
Crimp the edges to seal, trim excess pastry, brush the top with egg wash, prick a few ventilation holes with a fork, and bake at 170°C for 35 minutes until golden brown.