Dr Mobeus
Budget Beef Mince and Onion Pie
A proper beef and onion pie is the definition of British comfort food. This version uses budget beef mince instead of stewing steak, which keeps the cost down to around 80p per portion without losing any of the flavour.
The key is cooking the mince and onions down into a thick gravy before it goes under the pastry. The flour and stock create a rich sauce that sets as it bakes, so when you cut into the pie you get perfect slices that hold together on the plate.
Using ready-made shortcrust pastry saves time and still gives you that golden, flaky lid. Serve it with a dollop of mash and some peas and you have a Sunday dinner feel for a fraction of the usual cost.
Budget Beef Mince and Onion Pie
Ingredients
Method
- Preheat the oven to 200C / 180C fan / Gas Mark 6.
- Heat the oil in a large pan and brown the beef mince over high heat, breaking it up as it cooks.
- Add the sliced onions and cook for 5 minutes until they start to soften.
- Sprinkle in the flour and stir well for 1 minute.
- Gradually pour in the beef stock, stirring constantly to avoid lumps.
- Add the Worcestershire sauce, salt and pepper. Simmer for 15 minutes until the mixture thickens.
- Transfer the filling to an ovenproof dish and leave to cool slightly.
- Roll out the pastry and drape over the dish, trimming the edges and crimping with a fork.
- Cut a small slit in the top to let steam escape and brush with beaten egg.
- Bake for 25-30 minutes until the pastry is golden brown. Serve hot with mash and vegetables.
Tips and Variations
Let the filling cool for at least 10 minutes before adding the pastry, otherwise the heat will make the pastry go soggy. If you do not have Worcestershire sauce, a splash of soy sauce or a teaspoon of Marmite works just as well. For an extra crispy top, brush the pastry with egg twice – once before baking and once halfway through.
