Traditional mince beef pie is a popular British favorite. The savory beef and onion pie is topped with a puff pastry crust, and served with your favorite side dishes.
This old fashioned mince beef pie is easy to make, and only requires 10 minutes of effort. It's an excellent dish for weeknight meals, but also a great option for Sunday dinners.
Mince and onion pie is popular with the whole family, and can be served with a variety of side dishes. You can also adjust the flavors in the recipe to suit your preferences.
Why you'll love it
- Easy to make
- Customize it to suit your preferences
- Lots of Variations available
- Kids love it
- Amazing comfort food
- Traditional British recipe
Ground beef (UK: minced beef): I like to use lean ground beef. You can also use other types of mince, like ground pork or chicken. Alternatively, use a combination of meats.
Tomato paste (UK: tomato puree): Adds depth to the sauce.
Onion: Red, yellow or white onion.
Seasoning: Salt, pepper and oregano adds fantastic flavor to the dish.
Garlic: I use garlic cloves, but garlic paste also works great.
Beef stock: Vegetable stock or chicken stock can also work well. Make it from a beef bouillon cube if you wish.
Puff pastry: I use ready rolled store bought pastry. Puff pastry is so time consuming to make from scratch, it's not really worth it in my opinion.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Heat up olive oil in a large pot or skillet on medium heat. Add ground beef, onion, garlic and seasoning, and sauté for a few minutes until the meat is cooked.
Two: Add beef broth, tomato paste and Worcestershire sauce. Stir to combine the ingredients thoroughly. Leave the pie filling to simmer for a few minutes to allow the liquid to reduce slightly.
Three: Pour the pie filling into your pie dish.
Four: Place a sheet of puff pastry over the pie. Trim the edges with a sharp knife or a pair of scissors. Use a fork to push the edges of the pastry onto the edge of the pie dish to seal the edges. Then, cut a hole into the middle of the pie.
Bake the pie at 360 F / 180 C for about 25 minutes, or until the pastry has puffed up and is golden.
- Give the pie filling a taste before you pour it into the pie dish. Add any seasoning to taste.
- If you have leftover puff pastry, you can cut out little shapes like leaves, hearts or flowers, and put these on top of the pastry sheet.
Minced beef puff pastry pies are best served as an entree for lunch or dinner. I love to pair them with traditional and flavorful side dishes. Here are some of my favorite options:
- Healthy Mashed Potatoes
- Sauteed Red Cabbage
- Instant Pot Broccoli
- Spicy Roasted Carrots
- Boulangere Potatoes
With vegetables: Add diced vegetables like potatoes, swede, carrots, peppers or cauliflower to the pie. You can also add peas or mushrooms.
With other meats: You can add diced steak, diced pork, various types of ground meat, or offal like liver and kidney. Beef and kidney might sound strange, but it is a traditional pie combination in the UK.
With other types of pastry: Instead of puff pastry, you can also use shortcrust pastry. Shortcrust has a different texture, and is a great alternative if you don't like the flaky puff pastry.
If you want to make a deep dish pie, you will need a pie dish. I use a 10 x 8 inch (26 x 20 cm) pie dish, but you can also use a slightly larger or smaller dish. You can also use a casserole dish of a similar size.
Additionally, you will need a skillet or pot to cook the pie filling in.
Store any leftover beef pie in a sealed container in a refrigerator for up to 3 days. Reheat in a microwave, and serve it warm.
The puff pastry tends to become quite soft during storage. It's still perfectly edible, but the texture will be slightly altered.
Frequently asked questions
Yes. While mincemeat pies are a traditional British dessert, and does not contain meat, minced beef pie contains ground beef.
Absolutely. You can make savory pies with any meat, including minced beef or ground beef.
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Mince Beef Pie
- Pie Dish
- Preheat the oven to 360 F / 180 C.
- Dice the onion and garlic.
- Heat up olive oil in a large pot or skillet on medium heat. Add ground beef, onion, garlic and seasoning, and sauté for a few minutes until the meat is browned.
- Add beef broth, tomato paste and Worcestershire sauce. Stir to combine the ingredients thoroughly. Leave the pie filling to simmer for a few minutes to allow the liquid to reduce slightly.
- Pour the pie filling into your pie dish.
- Place a sheet of puff pastry over the pie. Trim the edges with a sharp knife or a pair of scissors. Use a fork to push the edges of the pastry onto the edge of the pie dish to seal the edges. Then, cut a hole into the middle of the pie.
- Bake the pie for about 25 minutes, or until the pastry has puffed up and is golden.
- Store leftover pie in a refrigerator for up to 3 days.
- Feel free to add extra vegetables to the pie, like diced carrots, mushrooms or peas.
Food safety advice
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove