Beef and Onion Pie

This traditional Beef and Onion Pie features a golden, flaky pastry crust filled with tender beef mince, sweet onions, carrots and a rich, thick gravy. It is a wonderfully warming and filling meal that the whole family can enjoy during the colder months. Serve it hot with creamy mashed potatoes and your favourite vegetables for a comforting homemade dinner.

Prep Time 25

Cook Time 50

Total Time 1 15

Servings People

Ingredients

The Filling Ingredients:

500 g beef mince
2 medium onions finely chopped
2 medium carrots peeled and diced
1 tbsp vegetable oil
2 tbsp plain flour
400 ml beef stock
1 tbsp tomato purée
1 tsp Worcestershire sauce
1 tsp dried thyme
1 leaf bay
salt to taste
freshly ground black pepper to taste

Pastry Ingredients:

500 g shortcrust pastry ready-made divided into two portions, for the base and top
1 large egg free range beaten, for glazing

Instructions

Prepare the Filling:

Heat the vegetable oil in a large frying pan over a medium heat. Add the chopped onions and diced carrots, then cook for 5–7 minutes until the onions begin to soften.
2 medium onions, 1 tbsp vegetable oil, 2 medium carrots
Add the beef mince and break it apart with a wooden spoon. Cook for 8–10 minutes, stirring regularly, until the mince has browned thoroughly. Drain away excess fat if necessary.
500 g beef mince

Make the Gravy:

Sprinkle the plain flour over the beef mixture and stir well. Cook for 1–2 minutes to remove the raw flour taste.
2 tbsp plain flour
Gradually pour in the beef stock, stirring continuously to prevent lumps from forming. Add the tomato purée, Worcestershire sauce, dried thyme and bay leaf. Season with salt and black pepper.
400 ml beef stock, 1 tbsp tomato purée, 1 tsp Worcestershire sauce, 1 tsp dried thyme, 1 leaf bay, salt, freshly ground black pepper
Bring the mixture to a gentle simmer. Reduce the heat and cook uncovered for 15–20 minutes, stirring occasionally, until the carrots have softened and the gravy has thickened. Remove the bay leaf and check the seasoning.
Allow the filling to cool before assembling the pie. A cooler filling helps prevent the pastry from becoming soggy.

Prepare the Pastry Base:

Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
Lightly grease a 20–23 cm pie dish. Roll out one portion of shortcrust pastry and use it to line the base and sides of the dish. Leave a little pastry overhanging the edges.
500 g shortcrust pastry
If using ready-rolled pastry, trim it to fit the dish as needed. Keep the pastry chilled until you are ready to use it.

Fill the Pie:

Spoon the cooled beef, onion and carrot filling into the pastry-lined dish. Spread it evenly, making sure the pie is generously filled without allowing the gravy to spill over the edges.
Brush the exposed pastry edges lightly with beaten egg. This will help the pastry lid adhere to the base.

Add the Pastry Lid:

Roll out the remaining pastry and lay it over the filling. Press the edges together firmly to seal the pie, then trim away any excess pastry.
Crimp the edges with your fingers or a fork. Cut a small slit in the centre of the lid to allow steam to escape during baking.
Brush the top generously with beaten egg for a beautiful golden finish. If you have spare pastry, you can use it to make simple decorative leaves or shapes for the lid.
1 large egg

Bake the Pie:

Place the pie on a baking tray to catch any drips. Bake in the preheated oven for 30–40 minutes, or until the pastry is crisp, golden brown and thoroughly cooked.
If the pastry begins to brown too quickly, loosely cover the top with foil for the remainder of the cooking time.

Rest and Serve:

Remove the pie from the oven and allow it to rest for 5–10 minutes before cutting. This gives the filling time to settle and makes serving easier.
Serve generous slices with your chosen side dishes and extra gravy, if desired.

Equipment

Notes

Suitable Side Dishes:

Creamy mashed potatoes
Buttered peas
Steamed broccoli
Buttered cabbage
Roasted carrots and parsnips
Roast potatoes
Green beans
Cauliflower cheese
Braised red cabbage
Yorkshire puddings

Helpful Cooking Tips:

Avoid soggy pastry: Let the filling cool before assembling the pie, and make sure the gravy is thick rather than watery.

Build flavour: Brown the mince well before adding the stock. This creates a deeper, richer flavour.

Keep the pastry flaky: Handle it as little as possible and keep it cool until needed.

Check the filling: The carrots should be tender, and the beef mince must be thoroughly cooked before the pie goes into the oven.

Make ahead: Prepare the filling a day in advance, refrigerate it promptly and assemble the pie when you are ready to bake. Keep raw pastry and filling refrigerated until needed.

Store leftovers safely: Refrigerate leftovers within two hours and consume within 48 hours. Reheat until piping hot throughout.

For a traditional family dinner, serve a generous slice of Beef and Onion Pie with creamy mashed potatoes, buttered peas and a jug of rich beef gravy. The crisp pastry and hearty filling make this a satisfying homemade meal that is especially welcome on a cold evening.

Nutrition