A comforting British minced beef pie — savoury beef and mushrooms in a rich gravy under golden shortcrust pastry. Proper homely fare, lovely with mash and veg.
- 2 tbs Vegetable Oil
- 500g Minced Beef
- 1 chopped Onion
- 1 tbls Tomato Puree
- 1 ½ tbsp Plain Flour
- 75g Mushrooms
- 250ml Beef Stock
- Dash Worcestershire Sauce
- 400g Shortcrust Pastry
- 1 Egg Yolks
Tags:
Pie MeatVideo
Preparation
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a deep frying pan and fry the beef mince for 4–5 minutes, breaking it up as it browns.
- Add the onion and cook for 2–3 minutes, then stir in the tomato purée and cook for 2–3 minutes more. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, reduce the heat, cover, and simmer for 20 minutes. Set aside to cool, then turn into a one-litre pie dish.
- Roll out the pastry on a floured surface until slightly larger than the dish, drape over, and press firmly onto the edges. Trim and flute the edges.
- Cut leaf shapes from the trimmings and decorate the top, sticking them on with beaten egg yolk.
- Make three or four slits in the pastry to release steam, brush with the rest of the egg yolk, and bake for 20–25 minutes, until golden-brown. Slice into wedges to serve.
