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Simple Mince and Onion Pie

Simple Mince and Onion Pie

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My very simple mince and onion pie. It doesn't matter if you can't make pastry, or simply can't be bothered, this will take an hour and looks and tastes cracking.



What you'll need...
  • 500g of Shortcrust Ready Rolled Pastry
  • 500g mince beef
  • a big onion (chopped up into really small cubes)
  • 2 celery sticks (finely sliced )
  • 1 carrot (thinly sliced into 10p pieces)
  • 250ml beef stock (I use Knorr Stock Pots)
  • 2 tbs olive oil
  • 2 cloves of garlic
  • Worcester Sauce
  • Some Bisto! (Don't tell anyone)
  • 2 Tbsp of flour
  • 2 Tbsp of milk
  • Salt and pepper

Before you start cooking...
  • Take the pastry out of the fridge/freezer. Works better at room temperature
  • Turn your oven on to 200C/400F/Gas 6

So we begin...

  • Put a large saucepan on the hob with the olive oil
  • Put the kettle on
  • Add the diced onion, carrots and celery. After 5 minutes add the garlic. Leave it on a medium heat for 7 or 8 minutes, gently stirring occasionally.
  • Whilst the vegetables are cooking, re-boil the kettle and make up the stock.
  • Bung in the mince. I like to smash mine up with a wooden spoon once in the saucepan as I hate mince in that form. Keep it on a medium heat stirring occasionally until the mince looses it's colour and goes brown (or grey depending on your mince)
  • Add the Worcester Sauce and half the flour. Stir gently for a couple of minutes making sure the flour is mixed in well.
  • Add the stock. Give it a good stir, add some Bisto! and leave to simmer for 20 minutes.
  • Give it a taste? Needs salt and pepper doesn't it! Add both until you are happy. 
  • Once you are, take it off the heat and put it aside to cool down.

 Pastry bit...

  • Dusk your work surface with the flour
  • You'll probably only need 2/3 (depending on the size of your dish) so there may be some left over. We can use that for something else!
  • Roll out the pastry ensuring you have it flat enough to cover the whole of your pie dish. I like mine quit thick but you need it about 5-7mm.
  • Use a little of the left over pastry to make some pretty shapes.

 Assembly...

  • Once the pie filling is cool, put it into your pie dish.
  • Being REALLY careful, use your rolling pin to drape the pastry over the pie dish.
  • Use a fork to press down the edges a little.
  • Use a knife to make a cross in the middle (It'll help let the steam out)
  • Put your pretty shapes on the top
  • Brush the top of the pastry with a little milk. You can use an egg but you end up throwing most of it away.
  • Whack it in your preheated over for 20 to 25 minutes!


Whilst it is cooking you can get your side dishes ready. Just don't boil it to death!

Hey there, I'm nnop!

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