Minced Beef Pie
Minced Beef Pie — a classic British beef pie recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: British, Pie, Dinner, Nut-Free
Ingredients
- 2 tbsp vegetable oil
- 500 g beef
- 1 pcs onion
- 1 tbsp tomato puree
- 1 g plain flour
- 75 g mushrooms
- 250 ml beef stock
- 2 tbsp worcestershire sauce
- 400 g shortcrust pastry
- 1 pcs egg yolks
Instructions
- Heat the oven to 200°C (400°F/Gas 6).
- Warm the oil in a deep frying pan.
- Cook the minced beef for 4–5 minutes, breaking it up with a wooden spoon as it browns.
- Add the onion and cook for 2–3 minutes.
- Stir in the tomato purée and cook for a further 2–3 minutes.
- Add the flour and cook for one more minute, stirring.
- Add the chopped mushrooms, then pour in the stout or beef stock and add a couple of dashes of Worcestershire sauce.
- Bring to the boil, reduce the heat, cover the pan and simmer for 20 minutes.
- Remove the pan from the heat and let the meat mixture cool, then transfer it into a 1-litre pie dish.
- On a lightly floured surface, roll out the pastry until it is slightly larger than the pie dish.
- Drape the pastry over the dish and press it firmly onto the edges; trim the excess and crimp the edges into a fluted edge.
- Cut leaf shapes from the pastry trimmings and adhere them to the top of the pie using some of the beaten egg yolk.
- Make three or four slits in the pastry to allow steam to escape, then brush the pie with the remaining beaten egg yolk.
- Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown.
- Cut into wedges and serve.