Mince Beef Pie


  • 2 tbsp olive oil
  • 500 g mince beef
  • 1 onion, chopped
  • 1 tbsp tomatoe purée
  • 1 1/2 tbsp plain flour, plus extra for dusting
  • 80 g mushrooms, chopped
  • 250 ml beef stock
  • splash Worcestershire sauce
  • 400 g ready-made shortcrust pastry
  • 1 egg, yolk only, lightly beaten
  • to tastesalt
  • 2 garlic cloves, chopped
  • 1 medium carrot, grated
  • to tasteground black pepper


1_ Preheat the oven for 200C.

2_ Heat the oil in a deep frying pan and fry the mince for about 4-5 minutes, stirr with a wooden spoon regularly.

3_ Add the onion, carrots and garlic. Cook for 2-3 minutes.

4_ Then add in the purée and cook for another 2-3 minutes.

5_ Stir in the flour and cook for a further minute, then add the mushrooms, stock and Worcestershire sauce

6_ Bring to the boil, then reduce the heat, cover the pan with a lid and simmer for 20 minutes. Salt and pepper to taste.

7_ Set aside and leave to cool, then turn the meat mixture into a 1L pie dish.

8_ Roll out the pastry onto a floured surface until it is slightly bigger than the pie dish.

9_ Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.

10_ Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg.

11_ Make about 4 slits in the top of the pastry to allow steam to escape.

12_ Brush the pie with the rest of the beaten egg yolk.

13_ Bake in the oven for 20-25 minutes, or until the pastry is golden brown.