This minced beef pie with puff pastry is the ultimate comfort food: a rich, savory filling of seasoned ground beef, onions, carrots, and peas, all encased in a golden, flaky puff pastry crust. It’s a hearty, satisfying meal that’s easier than you think, using store-bought puff pastry to save time without sacrificing flavor. Perfect for a family dinner or a cozy weekend lunch, this pie is sure to become a favorite.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1/2 cup / 60 g)
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef (80/20)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef broth
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper, plus more to taste
- 1 cup (150 g) frozen peas
- 1 sheet (about 9.5 oz / 270 g) puff pastry, thawed if frozen
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook for 5–7 minutes, until softened. Add the garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain any excess fat if necessary.
- Sprinkle the flour over the meat and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Add the thyme, salt, and pepper. Bring to a simmer and let cook for 5 minutes, until the sauce thickens slightly.
- Stir in the frozen peas and cook for another 2 minutes. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let the filling cool for 10–15 minutes. (This helps prevent the pastry from getting soggy.)
- While the filling cools, roll out the puff pastry on a lightly floured surface to about 1/8-inch (3 mm) thickness, just enough to fit your pie dish.
- Transfer the cooled filling to a 9-inch (23 cm) pie dish or a similar ovenproof dish. Brush the rim of the dish with a little water or egg wash.
- Place the pastry over the filling, tucking the edges under and crimping with a fork to seal. Cut a few slits in the top to allow steam to escape.
- Brush the top of the pastry with the beaten egg to give it a shiny, golden finish.
- Bake for 25–30 minutes, until the pastry is puffed and deep golden brown. Let rest for 5 minutes before serving.
Tips
- Don’t skip cooling the filling: If the filling is too hot when you top it with pastry, the heat will melt the butter in the puff pastry and make it soggy. Let it cool for at least 10 minutes.
- Substitutions: Swap ground beef for ground turkey or lamb (adjust cooking time as needed). Use chicken broth if you prefer a milder flavor.
- Make it ahead: Assemble the pie (without the egg wash) and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the baking time if baking straight from the fridge.
- Common mistake: Overfilling the pie dish can cause the filling to bubble over. Leave about 1/2 inch (1 cm) of space at the top.
Serving Suggestions
Serve this pie with creamy mashed potatoes, steamed green beans, or a simple side salad tossed with a light vinaigrette. It also pairs well with roasted root vegetables or a bowl of tomato soup for a comforting meal.
Variations
- Cheesy version: Stir in 1/2 cup (60 g) of shredded cheddar or grated Parmesan into the filling before topping with pastry.
- Herb twist: Add a tablespoon of fresh chopped parsley or rosemary to the filling for extra aroma.
- Individual pies: Use ramekins or small pie dishes to make single-serving pies. Adjust baking time to 20–25 minutes.
- Vegetarian option: Replace the beef with a mix of mushrooms, lentils, and extra vegetables. Use vegetable broth instead of beef broth.
Storage and Reheating
Refrigerate leftover pie within 2 hours of baking. Cover loosely with foil or plastic wrap and store for up to 3–4 days. To reheat, place in a 350°F (175°C) oven for 15–20 minutes, or until heated through and the pastry is crisp again. You can also microwave individual slices on high for 2–3 minutes, though the pastry will lose some crispness. Freeze the unbaked pie (without egg wash) for up to 3 months; bake from frozen at 400°F (200°C) for 40–45 minutes.
Frequently Asked Questions
Can I use shortcrust pastry instead of puff pastry? Yes, you can. Shortcrust will give a sturdier, more traditional pie crust, but it won’t be as flaky. If using shortcrust, you may want to blind-bake the base for 10 minutes to prevent sogginess.
Why is my puff pastry soggy? Sogginess usually happens if the filling is too wet or if it was added hot. Make sure the filling has cooled, and consider draining any excess liquid from the meat after browning. Also, make sure the pie is baked long enough for the bottom to crisp.
Can I make this pie gluten-free? Yes, use gluten-free all-purpose flour for the roux and a gluten-free puff pastry (many brands are available). Check that your Worcestershire sauce is gluten-free as well.
Can I use leftover cooked beef? Absolutely. Shred or chop leftover roast beef and skip the browning step. You’ll need about 3 cups (450 g) of cooked meat. Reduce the broth to 1/2 cup (120 ml) since the meat is already cooked.
How do I know when the pie is done? The pastry should be puffed and golden brown, and the filling should be bubbling hot. If you have a food thermometer, the center of the filling should read at least 165°F (74°C) for leftovers or if using pre-cooked meat.
Can I freeze the baked pie? Yes, cool the baked pie completely, then wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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