- Meat and poultry
- Beef mince
Yummy minced beef crusty pie, add whatever veg you like. You may have to double or reduce the ingredients depending on the size of the dish you use.
London, England, UK
399 people made this
IngredientsMakes: 1 beef pie
- Shortcrust pastry
- 250g plain flour
- 1 pinch salt
- 100g butter
- 60ml cold water
- 1 teaspoon oil
- 375g beef mince
- 1 large onion, chopped finely
- 1 clove garlic, crushed
- 1 large handful mushrooms, chopped
- 1 to 2 par-boiled potatoes, chopped into cubes
- dried mixed herbs, to taste
- paprika, to taste
- 1 dash Worcester sauce
- 250ml beef stock
- salt and pepper to taste
- 1 beaten egg, for glazing
MethodPrep:45min ›Cook:35min ›Ready in:1hr20min
- For the pastry: Put the flour and salt in a large bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
- Stir in just enough of the cold water to bind the dough together. The best rule of the thumb is not to make it too wet. Add small amounts of water at a time and if it does become too wet just sprinkle some flour over it (mine became too wet and sticky so I just added some more flour).
- Wrap the dough in clingfilm and chill for 10 to 15 minutes before using.
- For the filling: Heat oil in a large frying pan, add the mince and cook until beef turns brown.
- Add the onion, garlic, mushrooms and potatoes, cook all together, if there's excess fat drain it off. Then add your mixed herbs, paprika, Worcester sauce and any other herbs you wish to add.
- Gradually add the beef stock and season with salt and pepper bring to the boil. Reduce to a gentle simmer and place the lid on the pan and cook for 20 minutes, giving the mixture a stir quite often so that it doesn't stick. If the stock juices dry out add some water or more beef stock. Once the gravy has reduced by half and has thickened, remove from the heat and allow to cool down.
- Once your mixture has cooled take out your pastry from the fridge and lightly grease a pie dish.
- Take half of your pastry and roll it out so that it is larger than your dish. Roll the pastry around your rolling pin and place in the dish and tuck in, being careful not to stretch the pastry.
- Fill your pie with your filling and then roll out the remaining pastry and place on top of the pie. Cut off any excess pastry and seal the edges with either a fork or by pressing with your fingers and thumb. Glaze the top of the pie with egg.
- Cook in preheated 180 C / Gas 4 oven for 35 to 45 minutes until golden brown.
Reviews & ratingsAverage global rating:(11)
Reviews in English (11)
This was easy and tasty. I added chopped red peppers too-24 Apr 2014
easy to make tasted lovely-04 Jun 2015
Loved it tastes nice-13 Oct 2015
Courtney Roulston's Aussie beef pie
There’s nothing better than a hearty meat pie on a cold winter's night. Try Courtney Roulston's Aussie beef pie for one that really hits the spot.
Hi everyone, Courtney Rouston here sharing another one of my favourite recipes with you from my home. Now I’ve got a spring in my step because this week the footy is back. Now for me one of the best things to enjoy while watching the game is the good old Aussie Beef pie. My delicious pie uses great value, everyday ingredients. This pie will easily feed 8 people and at around $3 per serve it is fantastic value.
Alright to kick things off we need to heat some extra virgin olive oil in a pan. And I’ve got a large brown onion that I’ve just diced up. 3 or 4 carrots that I’ve just grated up. While the carrots are cooking off I’m just going run some celery through the grater as well. Give that a good season with some salt.
Alright celery, onion, carrots are all softened down smelling delicious. I’m just going to transfer them into my acutal pie tin here.
So I’ve got a couple of packs of Coles beef mince. Great value for a pie. And I’m making a big pie because there’s nothing better than left over pie the next day. So I’ve got a kilo of beef mince.
I’m going to put a good seasoning of black pepper in because I love black pepper in my pie. Give it a little pinch of sea salt. Break up the beef until it’s beautiful and browned off. About 3 tablespoons of tomato paste. Now if you’re asking what makes this an Aussie pie, we’ve got a secret little ingredient and that is some vegemite.
Alright a couple of other key ingredients. Some Worcestershire sauce. We need some corn flour and this is going to kind of thicken it down and give us that beautiful gravy that we love in a pie.
Alright now going in with about a cup and a half of beef stock. Look at that. Our little filling is blipping away over here. It is smelling so good. So our celery, onion, carrots goes back in with the mince. That’s it. All I need to do now is to transfer our mixture into our pie tin and we’re going to let it cool slightly before we put on our pastry. Tuck in our corners. So I’ve just got a beaten up egg and I’m just going to brush this over our pastry. Poke a little hole in the top of the pastry.
Alright now my oven is set at 200 degrees this is going to take around 25 –30 minutes until you see that beautiful golden crust on the pie. Let’s dig in to that pastry. Look at that. I’ve got some peas just for some greenery. And I’ve got some home made ketchup.
Beef and mushroom family pie
Heat oil in a large frying pan cook onions, stirring, until soft. Add mince, cook, stirring with a fork to break up lumps, until changed in colour stir in mushrooms. Add paste, sauce, gravy mix and water. Bring mixture to the boil, then simmer, uncovered, for about 10 minutes or until mixture is thick cool.
Preheat the oven to 220°C (200°C fan-forced). Grease a 22cm pie dish. Line base and side of dish with the shortcrust pastry sheet, trim to fit. Spoon in mince mixture. Brush rim of pastry with beaten egg, top with puff pastry sheet, pressing edges to seal. Trim excess pastry, brush with egg mixture.
Place pie dish on oven tray and bake on lower shelf in oven for about 40 minutes or until pastry is browned and crisp.
Serve with steamed greens and tomato sauce, if desired.
Suitable to freeze. Not suitable to microwave.
Beef mince pie recipe - Recipes
2 T (30 ml) olive oil
1 onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
500 g lean beef mince
4 T (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
1 t (5 ml) Ina Paarman’s Meat Spice
1 T (15 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
½ cup (125 ml) water
1 cup (250 ml) frozen peas
1 cup (250 ml) coarsely grated carrot
¼ cup (60 ml) chopped parsley
2 x 500 g good quality bought puff pastry or use our Sour Cream Pastry
Warm a heavy based fry pan. Add oil, swivel the pan and add chopped onion and Green Onion Seasoning. Stir-fry the onion until it starts to brown and soften. Add the mince, using a fork to break up the lumps and stir-fry the meat until crumbly and cooked through. Add Tomato Pesto and Meat Spice. Sprinkle Roast Onion Soup Powder over.
Cook over high heat while stirring for one minute. Add water and bring mixture to the boil. Add peas (no need to defrost), grated carrot and parsley. Simmer for two minutes. Leave to cool and refrigerate.
Round Pies with Pastry top and bottom.
Adjust oven rack to the middle position. Preheat oven to 200°C.
Top and Bottom Pastry Pies
Roll the pastry out thinly ± 2 mm.
Cut with a 10 cm round cutter.
Spoon 2 tablespoons of well chilled mince in the middle of half of the rounds.
Brush the edges with water and cover with remaining rounds.
Seal edges with the prongs of a fork. Lay down on a floured baking sheet.
Beat the egg with a fork and brush over pies.
Delicious served with our Peach Apricot Chutney.
Brush Mini Pot Pies with egg.
Mini pot pies
We bought these little disposable ovenproof pots from www.greenhome.co.za
Fill the pots to the brim with mince mixture. Top with 7 cm rounds of pastry. Brush with egg and bake for 10 – 15 minutes.
1. Classic Aussie Beef Mince Pie with Crispy Potato Wedges
1. Classic Aussie Meat Pie with Crispy Potato Wedges
When it comes to meat pies, you can’t fault this classic Aussie Meat Pie paired perfectly with delicious homemade potato wedges. Our Extra Lean Organic Beef Mince hits the sweets spot with its authentic and superior taste. This beef pie recipe is easy to whip up at home, yet boasts a delicious restaurant quality with its shortcrust pastry finish. With just 15 minutes to prepare, 40 minutes to cook and 6-person serving, it’s perfect for any family dinner. Crispy wedges are the perfect complimentary side dish – you can be sure that none of the tasty pie sauce will go to waste!
- 500g Cleaver’s Extra Lean Organic Beef Mince
- 2 beef stock cubes
- 1 onion finely chopped
- 1 cup water
- 1 sheet shortcrust pastry
- 1 sheet puff pastry
- 1 egg to glaze
- ¼ cup tomato sauce
- 2 tsp Worcestershire sauce
- 3 tbsp plain flour
- 1 pinch salt and pepper – to taste
- 2 1kg potatoes , peeled
- 3 tbsp olive oil
- 1 ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp onion powder – you can substitute this with more garlic powder
- ½ tsp pepper
- Preheat the oven to 230°C. In a pot, cook the Cleaver’s Extra Lean Organic Beef Minceand onion until the mince is brown.
- Add ¾ cup water, stock cubes, sauces and seasonings to the pot.
- Bring to the boil and simmer for 15 minutes.
- Blend flour and the remaining water, add this mixture to the meat. Bring to the boil and simmer for 5 minutes. Let it cool.
- Line a pie plate with the shortcrust pastry.
- Make sure the mince is cool before spooning in the meat mixture. Moisten the edges of the pastry with water.
- Top the mixture with the puff pastry, pressing down to seal the edges. Trim the pastry where needed and glaze with egg.
- Bake at 230°C for 15 minutes. Reduce heat to 190°C and bake for a further 25 minutes until golden.
- For the wedges mix the paprika, garlic powder, onion powder, salt and pepper together in a bowl.
- Cut the potatoes in half lengthwise, then cut each half into 4 wedges, so you get 8 pieces from each potato. If your potato is small or medium, just cut into 6 wedges.
- Place the cut potatoes in a large bowl, drizzle over oil and seasoning. Toss with your hands until well mixed.
- Spread out on a lined tray evenly, ensuring the cut side lies flat on the tray.
- Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
- Serve the pie and wedges immediately with your choice of dipping sauce. We recommend the classic Aussie way, with sour cream and sweet chilli sauce. Otherwise, try tomato sauce, BBQ sauce as this pairs nicely with the beef mince pie.
2. Meatball Pie with Herbed Mash Potato
If you love meatballs and you love the taste of a crispy pie, then we have a golden combination for you. This Meatball Pie recipe is filled with our delicious Premium Organic Beef Mince and rich tomato paste, giving the classic spaghetti and meatballs a run for their money. You can combine this pie with creamy mashed potato to really make it a wholesome dinner meal. Preparation time is 50 minutes, baking time 45 minutes and serves 6 people – no one will be left hungry (but we can’t promise they won’t want more.
- 500g Cleavers Premium Organic Beef Mince
- 2⅔ cups all-purpose flour
- 1 cup margarine
- 1 cup frozen peas
- 1 cup sliced carrots, cooked
- 1 can chopped tomatoes
- 1 large egg, lightly beaten
- ¾ cup soft bread crumbs
- ½ tsp dried marjoram
- ¼ cup chopped onion
- ¼ cup milk
- 2 tbsp minced fresh parsley
- 2 tsp beef stock
- 1 tbsp cornstarch
- ⅛ tsp pepper
- ½ tsp salt
- 7 to 8 tbsp ice water
- Half-and-half cream
- 1kg potatoes, peeled, diced
- 100g butter, chopped
- 150ml milk, warmed
- 2 tbsp fresh parsley leaves, chopped
- 2 tbsp fresh finely-chopped chives
- 1 tbsp fresh dill sprigs, chopped
- Preheat the oven to 205° C. Chop the onion and place in a large bowl. Combine the Premium Organic LeanBeef Mince, bread crumbs, parsley, salt, pepper and milk into the same large bowl. Lightly beat 1 large egg and place in the bowl. The mixture will be soft.
- Divide this mixture into fourths and make each part into 12 small meatballs or to your preferred size.
- Put the meatballs in a large frying pan and fry until they are brown. Drain the oil from the pan and set this aside.
- Drain canned tomatoes and reserve the liquid. Combine liquid with cornstarch and pour into a frying pan. Add the tomatoes and remaining liquid bring to a boil over medium heat, make sure you are stirring constantly. Add in peas and carrots and stir them in. Remove the pan from the heat and set aside.
- To make the pie crust combine flour and salt in a large bowl. Put in the margarine until mixture resembles coarse crumbs.
- Add water, 1 tablespoon at a time, and toss the mixture lightly with a fork. Transfer to a lightly floured surface. Knead gently to form the dough. The mixture will be very crumbly at first, but as you knead it, it will come together and form a dough. Divide the dough in half to make the pie base and top.
- Roll each half of the dough between two pieces of lightly floured baking paper to a 3mm thick circle. Remove the top piece of baking paper from one pastry circle and invert onto a 22cm deep-dish pie plate. Remove the excess paper. Trim pastry so that the rim is even.
- Add meatballs into the pie tin and spoon the tomato mixture on top.
- Remove the top piece of baking paper from the remaining pastry circle invert onto pie. Remove remaining baking paper. Trim, seal and flute edge. Cut slits on top and brush with cream.
- Bake until the crust is golden brown, this should take 45-50 minutes. To prevent browning, cover the edges loosely with foil during the last 10 minutes.
- While the pie is cooking put the potatoes in a pot of boiling, salted water over medium-high heat for 10 minutes or until the potatoes are tender. Drain potatoes in a strainer.
- Return potatoes to a warm saucepan. Shake the saucepan over low heat for 30 seconds or until excess liquid evaporates. Remove the saucepan from heat.
- Using a potato masher, mash the potatoes. Gradually add butter and mash until smooth. Add warmed milk to the mixture. Beat with a wooden spoon until light and fluffy.
- Season the mash potato with salt and pepper. Stir in dill, parsley and chives.
- Let the pie stand 10 minutes out of the oven before cutting. Serve with the herbed mashed potato and enjoy!
3. Curried Beef Mince Pie with Spinach Salad
This curried beef pie puts a twist on the classic meat pie with its flavoursome blend of rich curry gravy and succulent mince. Our method uses puff pastry, making it a simple yet sophisticated recipe that anyone can create at home. Using our Organic Cleavers Extra Lean Beef Mince paired with a fresh spinach salad brings the light twist that makes it a summer favourite. This country-style beef pie serves 6 and takes around 3 hours to make including preparation and cooking time.
Minced Beef, Potato & Onion Pie
This is a good old-fashioned minced beef and onion pie with a shortcrust pastry – just like you used to get in the old days! Great for a family meal and delicious with some buttery greens.
Preheat the oven to 200C/180Cfan/Gas6. Place a baking tray in the oven to heat up.
First make the pastry. Mix the flour and salt in a large bowl. Add the butter cubes and, using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Add the water gradually, stirring it in with a palette knife. When the dough starts to come together, knead it until it forms a ball. Wrap in cling film and allow to rest for 20 minutes in the fridge.
Heat the oil in a large saucepan. Add the onion and cook gently over a medium heat for 4-6 minutes until beginning to soften. Add the garlic and beef mince, increase the heat and cook for 5-6 minutes until browned all over. Stir in the flour and cook for a couple of minutes before adding the stock, tomato puree, brown sauce, Worcestershire sauce and potatoes and simmer gently for 10 minutes until slightly thickened. Season well, stir in the parsley and leave to cool.
Lightly flour a work surface, divide the pastry in two and roll out one half and use to line a roasting tin or pie dish (35cm x 25cm). Spoon the cooled meat on top of the pastry. Roll out the remaining pastry and place on top, pressing the edges together to seal (you may have a little extra pastry, so trim to fit – you can use the leftovers to decorate if you wish). Crimp the edges with a fork and brush the top with a little egg to glaze. Place on the heated baking tray and bake for 35-40 minutes until golden.
10 of the Best Family Mince Recipes
My kids love mince! Be it meatballs, spag bol, nachos or pies, mince is a firm family favourite in our house.
It is especially good on busy days when you can cook it ahead of time for an easy reheat later.
Here are our 10 favourite mince recipes, what are some of yours?
1. Mince and Cheese Pie – with the cold weather blasting around the country who doesn’t like a good hearty pie. The recipe has been shared around social media and the comments below the recipe show that others like the recipe as much as we do.
“This was my first attempt ever at making a homemade pie. The result was spectacular. The flavours and taste were delicious, I will definitely be making this one again. Thanks so much for this recipe.”
Food Lovers, Mince and Cheese Pie. 18th May 2010. Photos by Carolyn Robertson 2010
2. Beef and Pork Mince Skewers – with a splash of fish sauce, some chopped lemongrass (can buy it in a jar), these skewers are full of flavour and a firm family favourite. I always make extra so the kids can have them in rolls for lunch the next day.
3. Swedish Meatballs – just right for this time of year when appetites seem insatiable.
Swedish meatballs always remind me of our friend and colleague Virgil Evetts who would search out Ikea stores around the world simply to eat their meatballs.
4. Turkish Lamb Mince Pizza – is one of those things that I make for us while the kids are eating their ham and cheese variation. The flavours on this are great.
5. Vietnamese Style Pork with Eggplant – yes my kids take some convincing around eggplant but the flavours in this dish are sensational.
I have tried your Vietnamese recipe and it was a success!…many friends of mine love it and I ahve recommended your website for them….
Thank you for helping me for making my cooking so effortlessly easy. Annabelle
6. Family Burgers – when the children were young I often challenged myself to get as many vegetables into each meal as possible and burger patties were filled with finely chopped vegetables such as this recipe. Sometimes I used beetroot and they were most impressed with the colour!
7. Thai Chicken Meatballs – with loads of flavour and the ability to vary the spice to suit your palates, these chicken meatballs are always a hit. My kids see them as the closest thing they get to instant noodles.
8. Chilli Con Carne – the ingredient list is long, the method simple and the end result is hearty and full of delicious flavour. Nothing instant about this recipe!
9. Lamb Kofta with Minted Yoghurt – lovely flavour and also the addition of bulghur wheat in the mixture gives it an interesting texture that is not as dense as many meatballs.
10. Thai Pork and Prawn Spring Rolls – I don’t deep fry that often but these are so delicious as a weekend treat!
Foodlovers, helen Jackson, 26 August 2011, Spring rolls, Photos by Carolyn Robertson
Minced Beef and Onion Pies
Minced Beef and Onion Pies are a satisfying and comforting meal when served with mushy peas and mashed potato. Ground beef cooked with onions, carrots and delicious flavorings all wrapped in a flaky, homemade pastry.
With a double, top and bottom crust. These individual pies are just classic English comfort food.
If you&rsquore familiar with British cuisine, you&rsquoll know we like our savory meat pies and this is the perfect recipe that reflects this. You can make these pies ahead and freeze them.
Also known as savory mince pies (or savoury mince pies if you&rsquore in the U.K.), different from the popular sweet mince pies (< click for recipe) that are served at Christmas time that are filled with a sweet mincemeat filling.
These pies are the typical pies that you will find in any high street bakery and are a popular quick, warm lunch on-the-go.
Mince pies in the UK are similar to savory hand pies in the US. They come in individual sizes (these are 5-inch/13 cm rounds) as they are a popular on-the-go lunch that are sold in bakeries, which is how I made them for this recipe.
It can also be made family style in a 9-inch/23 cm pie pan. Just slice and serve.
Wrap the unbaked pies well in aluminum foil or plastic wrap and then into ziptop bags. Defrost in the fridge overnight and cook as instructed in the recipe. Serve with a side of mashed potato and mushy peas, it doesn&rsquot get anymore British than this.
The filling is similar to shepherds pie. Starting with ground beef, chopped onions and carrots all cooked with a beef stock and tomato paste with Worcestershire sauce to make a rich beefy filling. Traditionally carrots are not added, but I like to add them for sweetness and it gives the filling some color.
After simmering the meat and vegetables, it&rsquos important to strain any liquid and fat to prevent getting soggy pies. It&rsquos also important to let the mixture cool before adding it to the pastry.
For this recipe I chose to make individual pies in 5-inch/13 cm round pie pans. There is pastry on the bottom as well as the top because in England we don&rsquot serve the pies in the dish, they are removed and served right on the plate. Don&rsquot forget to serve with a side of mushy peas (see pic below).
This homemade pie dough recipe is so light, so flaky and buttery. So easy to make and turns out perfectly every time. It is my go-to recipe for all my savory and sweet pastries like:
These pies keep so well refrigerated for about 3 days. K eep any leftover pies in the tin, that way you can re-heat at 350°F/177°F for about 20-25 minutes. The pastry will stay flaky and light and will be as if you had just made it.
Another popular side dish to serve with savory pies is British Baked Beans (< click text for recipe). Made from scratch using dried beans and baked in a flavorful tomato sauce.
- 1 ½ pounds lean ground beef
- 1 large onion, minced
- ⅛ teaspoon beef bouillon granules
- 4 cups water to cover
- 2 tablespoons cornstarch
- ¼ cup water
- 1 recipe pastry for a 9 inch double crust pie
Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
Preheat oven to 375 degrees F (190 degrees C).
Roll out pastry to fit a 9-inch pie plate.
Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
Bake in preheated oven until pie crust is lightly browned, about 40 minutes.
- 1 ¼ pounds round steak, cut into small pieces
- 1 cup apple cider
- 4 Granny Smith apples - peeled, cored and finely diced
- 1 ⅓ cups white sugar
- 2 ½ cups dried currants
- 2 ½ cups raisins
- ½ pound chopped candied mixed fruit peel
- ½ cup butter
- 1 (16 ounce) jar sour cherry preserves
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 (16 ounce) can pitted sour cherries, drained with liquid reserved
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons heavy cream
In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
Refrigerate tightly covered for at least a week before using.
Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.