This easy minced beef pie is the ultimate comfort food—a rich, savory filling of ground beef, onions, carrots, and peas in a thick gravy, all tucked under a golden, flaky pastry crust. It’s a classic British and Irish dish that’s simple to assemble, uses everyday ingredients, and is perfect for a cozy weeknight dinner or a Sunday lunch. The filling is cooked on the stovetop, then baked with a puff pastry lid, making it far easier than a traditional double-crust pie.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced small
- 2 celery stalks, diced small
- 2 garlic cloves, minced
- 1 lb (450 g) lean ground beef (90% lean)
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup (240 ml) beef broth (low-sodium)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 cup (150 g) frozen peas
- Salt and freshly ground black pepper, to taste
- 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).
- Heat the olive oil in a large oven-safe skillet or Dutch oven 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.
- Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until browned all over, about 5-7 minutes. Drain off any excess fat if there is more than a tablespoon.
- Sprinkle the flour over the beef and vegetables, stir well, and cook for 1-2 minutes to cook out the raw flour taste.
- Stir in the tomato paste, then pour in the beef broth and Worcestershire sauce. Add the dried thyme. Bring to a simmer, then reduce the heat to low and let it gently bubble for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the frozen peas and season with salt and pepper to taste. Remove the skillet from the heat. The filling should be thick, not soupy. If it seems too liquid, simmer a few minutes longer.
- Roll out the puff pastry on a lightly floured surface to about 1/4-inch (6 mm) thick, just large enough to cover your skillet or pie dish. If using a pie dish, transfer the filling to a 9-inch (23 cm) pie dish and place it on a baking sheet.
- Drape the pastry over the filling, tucking the edges under and pressing them against the rim of the dish. Cut a few slits in the top to let steam escape. Brush the pastry with the beaten egg.
- Bake for 25-30 minutes, until the pastry is puffed and deep golden brown. Let the pie rest for 5 minutes before serving.
Tips
- Substitution: No puff pastry? Use a sheet of shortcrust pastry for a more traditional, sturdy top. You can also use refrigerated pie crusts. For a gluten-free version, use a gluten-free flour blend for the roux and a gluten-free pastry.
- Make ahead: The filling can be made up to 2 days in advance and kept refrigerated. When ready to bake, warm it slightly (or use cold—just add 10 minutes to the baking time) before topping with pastry.
- Common mistake: A soggy bottom. Make sure the filling is thick and not too liquid before adding the pastry. Also, preheating the baking sheet (if using a pie dish) helps crisp the bottom crust.
- Don’t overwork the pastry: Handle puff pastry as little as possible to keep it light and flaky. If it gets too warm, chill it briefly before baking.
Serving Suggestions
Serve the pie hot with mashed potatoes, steamed green beans, or a simple side salad. It also pairs well with roasted root vegetables or crusty bread to soak up the gravy. For a classic British touch, serve with a side of HP Sauce or Worcestershire sauce.
Variations
- Cheesy Beef Pie: Stir 1/2 cup (50 g) grated cheddar cheese into the filling just before topping with pastry.
- Mushroom & Beef: Add 8 oz (225 g) sliced mushrooms with the vegetables and cook until they release their liquid and brown.
- Herby Twist: Add 1 tablespoon fresh chopped rosemary or parsley along with the thyme for extra flavor.
- Individual Pies: Divide the filling among 4-6 ramekins and top each with a small pastry round. Bake for 15-20 minutes, until golden.
Storage and Reheating
Refrigerate any leftover pie within 2 hours of baking. It will keep for 3-4 days. To reheat, place a portion in the oven at 350°F (175°C) for 15-20 minutes, or until heated through and the pastry is crisp again. You can also microwave individual slices for 2-3 minutes, but the pastry will soften. The pie can be frozen (baked or unbaked) for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef? Yes, ground turkey or chicken works well. Since they are leaner, add a tablespoon of oil to the pan and be careful not to overcook. The USDA FSIS safe minimum internal temperature for ground poultry is 165°F (74°C), so check with a thermometer.
Why is my filling runny? The filling may be too watery if you didn’t cook the flour long enough, or if the broth was added too quickly. Make sure to simmer the filling uncovered until it thickens. You can also mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir it in at the end to thicken.
Can I make this pie without a skillet? Absolutely. You can cook the filling in a regular pan, then transfer it to a buttered pie dish before topping with pastry. Just make sure the dish is oven-safe.
Do I need to blind bake the bottom crust? This recipe uses a pastry top only, so no blind baking is needed. If you want a bottom crust, you would need to blind bake it first to avoid a soggy bottom.
Can I use leftover cooked beef? Yes, you can use leftover roast beef or stew meat. Chop it finely, skip the browning step, and proceed with the recipe. Reduce the simmering time to 5 minutes since the beef is already cooked.
How do I know when the pie is done? The pastry should be golden brown and puffed. The filling should be bubbling hot—you can insert a knife through the slit to check. If you’re reheating leftovers, ensure the internal temperature reaches 165°F (74°C) for food safety.
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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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