This easy minced beef and onion pie is the ultimate comfort food: a rich, savory filling of ground beef and soft onions in a thick gravy, all tucked under a golden, flaky pastry crust. It’s a classic British-style pie that’s simple enough for a weeknight dinner but impressive enough for a Sunday lunch. The filling is cooked on the stovetop first, which deepens the flavor and ensures the beef is perfectly tender, then it’s topped with puff pastry for a no-fuss, hearty meal.
Ingredients
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 garlic cloves, minced
- 1 lb (450 g) lean ground beef (90% lean)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef broth, low-sodium
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) dried thyme
- Salt and freshly ground black pepper, to taste
- 1 sheet (about 9×9 in / 23×23 cm) puff pastry, thawed if frozen
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- Heat the oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Increase heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until browned all over, about 5–6 minutes. There should be no pink remaining.
- Sprinkle the flour over the beef and stir to coat. Cook for 1 minute to remove the raw flour taste.
- Pour in the beef broth and Worcestershire sauce, then add the thyme. Stir well, scraping any browned bits from the bottom of the pan. Bring to a simmer and let cook for 3–4 minutes until the gravy thickens slightly. Season with salt and pepper to taste.
- Remove the skillet from heat. Let the filling cool for 5 minutes (this prevents the pastry from getting soggy).
- Roll out the puff pastry on a lightly floured surface to about 1 inch (2.5 cm) larger than your skillet or pie dish. If using a pie dish, transfer the filling to it now.
- Place the pastry over the filling, tucking the edges under to seal. Cut 3–4 small slits in the top to allow steam to escape. Brush the top with the beaten egg.
- Bake for 25–30 minutes, until the pastry is puffed and deep golden brown. Let rest for 5 minutes before serving.
Tips
- Use lean beef: 90% lean ground beef works best. If you use fattier beef, drain off excess fat after browning to avoid a greasy filling.
- Cool the filling: Don’t skip the 5-minute cooling step. Hot filling will melt the pastry and make the bottom soggy.
- Substitute for Worcestershire: If you don’t have Worcestershire, use 1 tbsp soy sauce mixed with 1/2 tsp vinegar (apple cider or white) for a similar umami kick.
- Make it ahead: The filling can be made up to 2 days in advance and kept refrigerated. Assemble the pie just before baking.
Serving Suggestions
Serve this pie with creamy mashed potatoes, steamed green beans, or a simple side salad. It also pairs well with roasted root vegetables or buttery peas. For a traditional British touch, pour some extra gravy over the top.
Variations
- Cheesy topping: Sprinkle 1/2 cup (50 g) shredded cheddar cheese over the filling before adding the pastry.
- Add vegetables: Stir in 1 cup (150 g) of frozen peas and carrots with the broth, or add sliced mushrooms along with the onion.
- Herb swap: Replace thyme with 1 tsp dried rosemary or 2 tsp fresh chopped parsley.
- Shortcrust pastry: For a sturdier, more traditional pie, use shortcrust pastry instead of puff. Roll it out slightly thicker and bake at 375°F (190°C) for 30–35 minutes.
Storage and Reheating
Store leftover pie in the refrigerator within 2 hours of baking, covered, for up to 3–4 days. To reheat, place a slice in a 350°F (175°C) oven for 10–15 minutes until hot throughout, or microwave on high for 2–3 minutes. For a crispier crust, use the oven. You can also freeze the fully baked pie (or individual slices) for up to 3 months. Thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I use frozen ground beef? Yes, thaw it in the refrigerator overnight before using. Make sure to drain any excess liquid after browning.
Why is my pastry soggy? This usually happens if the filling is too wet or too hot when the pastry goes on. Make sure the gravy has thickened properly, and let the filling cool for at least 5 minutes before topping.
Can I make this without a skillet? Absolutely. Cook the filling in a regular frying pan and transfer it to a 9-inch (23 cm) pie dish before adding the pastry.
How do I know the beef is fully cooked? Use a food thermometer – ground beef should reach a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines. Since you brown it before baking, it will easily reach this.
Can I use ground turkey or chicken? Yes, but note that poultry must be cooked to 165°F (74°C). The cooking time may be slightly shorter, so check the temperature before adding the pastry.
What if I don’t have Worcestershire sauce? You can omit it or use a splash of balsamic vinegar mixed with soy sauce as a substitute.
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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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