Minced Beef Pie

A hearty classic British pie filled with rich, savoury minced beef, mushrooms and Worcestershire sauce, all encased in golden shortcrust pastry. Perfect for a comforting family dinner.

Ingredients

• Shortcrust Pastry

  ⚖ 400 g 💧 666.7 ml 🥛 2¾ cup
  kcal/г%DV

  Calories

  143471%

  Protein

  35.070%

  Total Fat

  6.68%

  Carbohydrates

  308.8112%
• Minced Beef

  ⚖ 500 g None
  kcal/г%DV

  Calories

  76138%

  Protein

  104.0200%

  Total Fat

  35.044%

  Carbohydrates

  0.00%
• Vegetable Oil

  ⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  24012%

  Protein

  0.00%

  Total Fat

  27.234%

  Carbohydrates

  0.00%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Egg Yolks

  ⚖ 18 g 1 pcs
  kcal/г%DV

  Calories

  582%

  Protein

  2.95%

  Total Fat

  4.86%

  Carbohydrates

  0.60%
• Plain Flour

  ⚖ 15 g 💧 25 ml 🥄 1⅔ tbsp
  kcal/г%DV

  Calories

  502%

  Protein

  2.03%

  Total Fat

  0.40%

  Carbohydrates

  10.83%
• Beef Stock

  ⚖ 250 g 💧 250 ml 🥛 1 cup
  kcal/г%DV

  Calories

  321%

  Protein

  4.99%

  Total Fat

  0.20%

  Carbohydrates

  3.01%
• Mushrooms

  ⚖ 75 g 3¾ pcs
  kcal/г%DV

  Calories

  160%

  Protein

  2.34%

  Total Fat

  0.30%

  Carbohydrates

  2.40%
• Tomato Puree

  ⚖ 30 g 💧 27.8 ml 🥄 1.88 tbsp
  kcal/г%DV

  Calories

  100%

  Protein

  0.40%

  Total Fat

  0.10%

  Carbohydrates

  2.60%
• Worcestershire Sauce

  ⚖ 5 g 💧 4.8 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  30%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  1.00%

Instructions

• Preheat the oven to 200°C / 400°F / Gas 6.
• Heat 30ml of vegetable oil in a deep frying pan over medium-high heat and fry the 500g of beef mince for 4–5 minutes, breaking it up with a wooden spoon as it browns. Add the chopped onion and cook for a further 2–3 minutes, then stir in 15ml of tomato purée and cook for another 2–3 minutes. Stir in 22ml of plain flour and cook for 1 minute more, then add the 75g of chopped mushrooms, 250ml of beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan and leave to simmer for 20 minutes. Remove from the heat and leave to cool completely, then transfer the meat mixture into a 1-litre pie dish.
• Roll out the 400g of shortcrust pastry on a lightly floured surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing it firmly onto the edges. Trim away any excess, then crimp the edges into a fluted shape. Cut leaf shapes from the pastry trimmings and press them onto the top of the pie, securing them with a little of the beaten egg yolk.
• Make three or four slits in the pastry lid to allow steam to escape, then brush the entire surface with the remaining beaten egg yolk. Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown. Slice into wedges and serve.