Minced Beef and Onion Pie

Introduction & method

Minced beef and onion is one of the classic savoury pies. It's fantastic hot or cold, and it really isn't difficult to make. This recipe uses a rich shortcrust pastry.

Make the Filling

Peel and finely dice the onion. Heat a couple of tablespoons of rapeseed (canola) oil in a large frying pan. Sautè the onions for about 5 minutes until softened but not browned. Add the beef and break it up with a spatula. Keep moving it around until all traces of red have disappeared. Add the stock, tomato puree, finely chopped parsley, bay leaves and black pepper, stir well and simmer for half an hour. Make sure you don't lose too much liquid - if you do, top it up with water. After 30 minutes, sift in a teaspoon or two of plain white flour, adding it in stages and blending into the gravy before adding more. If you don't have a sifter, make a slurry of 1 or 2 teaspoons of flour and 1 or 2 teaspoons of cold water. Mix it into a smooth paste and add it to the filling a little at a time. Stir the flour in and cook for a couple of minutes until the gravy is thickend. Now taste it for seasoning and add salt if necessary. Remove from pan and allow to cool to room temperature - you can put it in the fridge once it's stopped steaming.

Make the Shortcrust Pastry

Mix together the flour and the salt. If you're using a stand mixer, attach the paddle and set it going on slow. Gradually add cubes of butter and lard. If you don't have a stand mixer, you can rub in the fats with your fingertips. Either way, you want a mixture that looks like fine breadcrumbs. Once you have that, add the egg, and when that's blended in add the water. When the dough has come together as a ball, cover it and pop it in the fridge to rest for 30 minutes.

Assemble the Pie

I make my family size pies in a flan tin with fluted sides and a removable bottom. It's 23cm (9 inches) diameter. Flour the inside of it well, and sprinkle flour on your worktop and on your rolling pin. Take a bit less than half of the pastry and roll it into a disc 3-4mm (just under a quarter of an inch) thick, and a bit larger than the pie dish. Place the dish upside down on the pastry and trim around the edge. Set aside and roll out the rest of the pastry. Roll this over your rolling pin, then unroll it over the tin. Take a blob of excess pastry and use it to press the pastry base into the tin, especially pressing it into the fluting. Trim the excess pastry around the rim, and spoon the filling into the case. Make sure there's no spaces or bubbles, and smooth the top flat. Moisten the rim of the pastry with water, then place the lid on. Press all around the edge with the tines of a fork. If you want a really shiny top on the pie, paint it with egg yolk only - it's not easy, but it can be done. Otherwise, use regular eggwash - whole egg with a splash of milk whisked in.

Bake the Pie

Heat your oven to 150°C (302°F) for a fan/convection oven, 170°C (338°F) conventional, gas 3. Place the pie in for 40 minutes. Turn it round halfway through to get even colouring. Serve with mashed potatoes or chips, veggies and gravy. You can also eat this pie cold - it's surprisingly yummy.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Minced Beef and Onion Pie on YouTube.

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Ingredients & Info

FILLING

500 grams minced beef

1 medium onion

250 ml beef stock

2 bay leaves

small handful flatleaf parsley

2 tbsp tomato puree

salt & black pepper to taste
PASTRY

340 grams plain white (AP) flour

85 grams lard

85 grams unsalted

1 tsp salt

60 ml water

1 egg

PLUS

1 egg yolk to glaze pastry.

Serves 4 -6
Prep time: 20 minutes.
Cooking time: 1 hour 10 minutes.
Total time: 1 hour 30 minutes.

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