mince beef meat pie recipe

Written ByJenny Smyth Posted on
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The Best mince beef meat pie recipe

I’m so excited to share this classic mince beef meat pie recipe with you. This dish is a staple in many cultures, and for good reason – it’s easy to make, delicious, and perfect for any occasion. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The combination of tender beef, flaky pastry, and rich gravy is just irresistible. Plus, it’s a great way to get your kids to eat veggies – just be sure to sneak them in somehow! One of the best things about this recipe is how versatile it is.

You can serve it as a main course, or as a side dish. It’s also perfect for potlucks, picnics, or even as a comforting meal after a long day. I love that this recipe has been passed down through generations – it’s a true classic.

And the best part? It’s surprisingly easy to make, even for beginners. Just be sure to follow the instructions carefully, and don’t be afraid to experiment with different ingredients.

I like to add a few extra spices to give it an extra boost of flavor. And don’t even get me started on the leftovers – they’re just as delicious the next day! So go ahead, give this recipe a try, and see why it’s become a staple in so many households.

Classic Mince Beef Meat Pie

4.6 from 705 votes

A hearty and comforting meat pie filled with flavorful mince beef in a rich gravy, encased in a golden, flaky pastry. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

500g ground beef
1 large onion, finely chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper, to taste

For the Egg Wash

1 egg
1 tbsp milk

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large mixing bowl, combine flour and salt.
3Add cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing until the dough just comes together.
5Wrap in plastic wrap and refrigerate for 30 minutes.
6In a saucepan, cook ground beef over medium heat until browned, about 5-7 minutes.
7Drain excess fat.
8Add onion and garlic, cooking until softened, about 3-5 minutes.
9Stir in tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper.
10Simmer for 10-15 minutes, until the sauce has thickened slightly and the beef is cooked through.
11On a lightly floured surface, roll out half of the chilled dough to fit the bottom of your baking dish.
12Press it into the dish and trim any excess.
13Spoon the beef filling into the dough-lined dish.
14Roll out the remaining dough to fit the top of the dish.
15Place it over the filling and crimp the edges to seal.
16Cut slits in the top to allow steam to escape.
17In a small bowl, whisk together egg and milk to make an egg wash.
18Brush the top of the pie with the egg wash.
19Bake in the preheated oven for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
20Allow the pie to cool for 10-15 minutes before serving.

🔧Equipment

Mixing bowl
Rolling pin
Baking dish
Oven
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Ensure the dough and filling are both cold when assembling the pie to prevent a soggy bottom.

Watch Video Of How Classic Mince Beef Meat Pie Works

One of my favorite things about this mince beef meat pie recipe is how well it stores and reheats. Once you’ve made the filling and assembled the pie, you can store it in an airtight container in the fridge for up to three days or freeze it for up to three months.

To reheat, simply thaw overnight in the fridge before baking or microwaving until hot through. When reheating from scratch, I recommend baking at 350°F (175°C) for about 30-40 minutes or until golden brown on top – but be sure not always follow these exact times because every oven varies slightly so keep an eye on things during heating process especially when covering lid which helps retain moisture inside pot thus preventing overcooking sometimes happens.

❓ Frequently Asked Questions About Mince Beef Meat Pie

Q: What type of beef should I use for this recipe?

For this recipe, you’ll want to use ground beef that’s at least 80% lean. This will help keep the pie moist and flavorful. If you’re using a higher-fat content beef, you may need to adjust the amount of oil you use when cooking the filling.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting the traditional pastry crust with a gluten-free alternative. Simply replace the all-purpose flour with a gluten-free flour blend and proceed with the rest of the recipe as instructed.

Q: How do I prevent the pastry from becoming too soggy?

To prevent the pastry from becoming too soggy, make sure to cook the filling until it’s fully browned and crispy before adding the pastry on top.

Q: Can I use frozen mixed vegetables instead of fresh?

You can use frozen mixed vegetables as a substitute for fresh vegetables in this recipe. Just thaw them first by leaving them at room temperature for about an hour before using.

Q: What if I don’t have any beef broth on hand? Can I substitute it with water?

While you can technically use water as a substitute for beef broth in this recipe, keep in mind that it will change the flavor profile of the pie significantly. Beef broth adds depth and richness to the filling – using water will result in a much lighter flavor.

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