Minced Beef Pie
This really takes me back to my childhood; I had a friend whose mum used to make these wonderful minced beef and onion pies, amongst other tasty things and this version is so simple to make, yet so delicious and comforting. For me, there is a distinct joy that comes with watching your pie puff up while the pasty browns.
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Ingredients
- 400g lean beef mince
- 1 sheet of short crust pastry
- 2 tbsp olive oil
- 1 tbsp dried mixed herbs
- 2 garlic cloves chopped
- 500ml beef stock
- 500ml passata
- 1 can chopped tomatoes
- 2 onions roughly chopped
- 3 large carrots roughly chopped
- 2 sticks of celery roughly chopped
- 1 tbsp Worcestershire sauce
- 1 tsp Marmite
- Handful of fresh parsley roughly chopped
- 2 egg yolks beaten
- Handful frozen peas
- Salt and freshly ground black pepper
Details
servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the garlic, carrots, celery and herbs, cook for a further 10 minutes.
Step 2
At this point it is wise to remove your pastry from the fridge; it will be easier to work with if it’s not too cold. However do not allow the pastry to get warm; it will become gummy (useless).
Step 3
Once the vegetables have begun to soften, add the beef and fry until browned (at this point you can add a good glug of red wine if you like). Add the stock, passata and chopped tomatoes. Give it all a good stir before adding the Worcestershire sauce, Marmite, salt and pepper.
Step 4
Transfer your mixture to a pie dish and cover with the sheet of pastry. By all means create a design for the top with your scraps of pastry. Separate 2 egg yolks and whisk in a small bowl, brush onto the pastry. Cook in the oven at 180°C for 35-40 minutes. Serve with peas and a sprinkling of freshly chopped parsley.
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