Minced Beef Pie Recipes

MINCED BEEF PIE

Steps:

• Rinse the mushrooms, then cut the mushroom in half from top to bottom, and then into slices. Chop the onion, slice the carrot, and dice the celery.
• Brown the ground beef in a large skillet over medium heat, then let it continue to cook until almost all the fat is gone.
• Add the mushrooms, carrot, and celery and cook over medium heat until the carrots begin to soften. Dump in the onions and cook for a couple minutes more, stirring occasionally.
• Mix in the beef stock, tomato paste, Worcestershire sauce, salt, and pepper. Let the juices boil down until they have thickened and are nearly gone, but the filling is still moist.
• Let the filling cool for 10 minutes off the heat.
• Preheat the oven to 400 F.
• Spread the filling in a 9-inch pie plate, then brush the rim of the dish with beaten egg.
• Roll out the pastry until it's a little larger than the dish. Cut out a circle of pastry large enough to cover the dish, using a dinner plate as a template. Set the circle aside.
• Cut the remaining pastry into strips and stick them onto the rim of the pie plate. Brush the pastry strips with beaten egg.
• Lay the pastry circle on top, pressing the edges firmly to seal. Brush the pastry with beaten egg and cut several vent holes.
• Bake for 35-40 minutes, until the pastry is a rich golden brown. Let it cool on a wire rack for at least 15 minutes, then cut in slices and serve with mashed potatoes and mushy peas.

SCOTTISH MINCE PIE

Steps:

• Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
• Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
• Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll out pastry to fit a 9-inch pie plate.
• Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
• Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

MINCED BEEF PIE

Steps:

• Heat the slow cooker to low.
• Add the olive oil to the slow cooker pan and gently fry the onions.
• Tip in the minced beef and brown.
• Add the carrots, Worcestershire sauce, thyme, salt and pepper and stir everything together.
• Pour over the beef stock.
• Transfer the pan to the slow cooker and cook on low for around 6 hours.
• Once the pie filling is cooked if you need to thicken the gravy do this using a tsp of cornflour mixed with a drop of water and stirred through the pie filling.
• Preheat the oven to 200C / 400F/ Gas Mark 6
• Tip the minced beef pie filling into a pie dish or roasting tin.
• Lay over the pastry lid and crimp the edges.
• Make a few slits with a sharp knife in the pastry to allow the air to escape.
• Brush the pastry with beaten egg.
• Bake in the oven for around 25 minutes until the filling is piping hot and the pastry puffed up and golden brown.

MINCED BEEF PIE & MINTY MUSHY PEAS

Steps:

• Fry the onion, carrots and celery in the oil in a large frying pan until softened. Add the mince, increase heat and cook for 5 mins or until well browned. Stir in the tomato purée, Worcestershire sauce and stock. Simmer for 5 mins until the sauce has thickened slightly. Cool for 10 mins.
• Heat oven to 200C/180C fan/gas 6. Spoon the mixture into 4 individual pie dishes or one large dish. Brush the dish rims with egg, then lay the pastry on top and trim. Seal edges with a fork and brush the pastry with more egg. Poke a little hole in the top and cook for 25-30 mins or until the pastry is golden and risen.
• Meanwhile, cook the peas in boiling water, then drain and mash with the mint sauce. Serve the pies with the hot peas on the side.

MINCE BEEF & ONION PIE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
• Add the onion,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
• Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
• Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
• Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.