Hey there, friends!
Who doesn’t love a comforting meal? Today, I’m excited to share a classic that’s sure to hit the spot: mince beef and onion pies!
These little pies are packed with flavor and are super easy to make. Perfect for those cozy nights or when you want a delicious home-cooked treat.
So, roll up your sleeves, and let’s dive into this mouthwatering recipe!
Possible Ingredient Alternatives
For a vegetarian or vegan option, beef mince can be replaced with a plant-based ground meat alternative or finely chopped mushrooms mixed with lentils. These substitutions provide a similar texture and umami flavor while offering protein and fiber. Adjust cooking time as needed, as plant-based alternatives may cook faster than beef.
Beef stock can be substituted with vegetable stock or mushroom broth to maintain depth of flavor while accommodating vegetarian diets. Use the same amount as called for in the recipe. For a gluten-free version, ensure the stock is certified gluten-free.
Hot water crust pastry can be replaced with a gluten-free pastry mix or almond flour-based crust for those with gluten sensitivities. Follow package instructions for gluten-free mixes, or combine almond flour with butter and egg for a simple gluten-free crust. Adjust baking time and temperature as needed to achieve desired crust texture.
| Preparation Time | 30-45 minutes |
| Cooking Time | 55-60 minutes |
| Total Time | 85-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 150-180 g
- Fat: 130-150 g
- Carbohydrates: 150-170 g
Ingredients
- 900 g beef mince
- 2 onions diced
- 3 bay leaves
- Salt to taste
- Black pepper to taste
- Knob of butter
- 1 tsp dried thyme
- 1 ½ tbsp tomato puree
- 600 ml beef stock
- 1 tbsp worcestershire sauce
- Hot water crust pastry
- Optional: ground garlic
- Optional: additional hot water for gravy
Step 1: Prepare the Beef Filling
Start by melting a knob of butter in a pan over medium heat.
Add diced onions along with a pinch of salt and black pepper, then sweat the onions until they soften.
Stir in 1 teaspoon of dried thyme and cook for another minute.
Step 2: Cook the Minced Beef
Add 900g of minced beef to the pan, breaking it up as it cooks for about 7-8 minutes until browned.
Once the beef is nicely browned, mix in 1.5 tablespoons of tomato puree and 1 tablespoon of Worcestershire sauce.
Step 3: Simmer with Beef Stock
Pour in 600ml of beef stock, stir well, and add 3 bay leaves.
Bring the mixture to a rolling simmer, cover with a lid, and cook for 10 minutes, stirring occasionally.
After 10 minutes, remove the lid and continue cooking for an additional 5 minutes to allow the gravy to thicken.
Remove the bay leaves, scoop out the meat mixture, leaving the thick gravy in the pan, and let the meat mixture cool.
Step 4: Prepare the Pastry
While the beef mixture cools, roll out hot water crust pastry on a floured surface.
Reserve two-thirds for the base and one-third for the pie lid.
Line a pie tin with the pastry, ensuring it covers the sides and bottom without air pockets.
Step 5: Assemble the Pie
Fill the pastry base with the cooled meat mixture, pressing it down to eliminate any air pockets.
Roll out the reserved pastry for the lid.
Brush the edges of the pie base with beaten egg to help seal it when the lid is placed.
Lay the pastry lid over the filling and crimp the edges to seal the pie.
Cut a few small slits in the top to allow steam to escape, and brush the top with more beaten egg for a golden finish.
Step 6: Bake and Serve
Preheat the oven to 190°C (375°F) and bake the pie for 45-50 minutes until it reaches a golden brown color.
Allow the pie to cool slightly before slicing.
Serve warm, paired with chips and peas for a delightful meal.
Enjoy!
