Description
A comforting British classic featuring savory minced beef and caramelized onions in rich gravy, encased in flaky puff pastry. This hearty pie makes the perfect family dinner or pub-style meal.
Ingredients
Scale
- 1 lb ground beef (15-20% fat)
- 2 large onions (thinly sliced)
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp mushroom ketchup (optional)
- 1 tsp dried thyme
- 1 bay leaf
- 1 sheet puff pastry (about 9x9 inches)
- 1 egg (beaten, for egg wash)
- Salt and black pepper to taste
Instructions
- Brown the beef: Heat oil in large skillet over medium-high heat. Cook beef until browned, breaking up chunks. Remove with slotted spoon.
- Caramelize onions: In same skillet, cook onions 15-20 minutes until deep golden brown.
- Make gravy: Stir flour into onions, cook 1 minute. Gradually whisk in stock until smooth. Add Worcestershire, mushroom ketchup, thyme, and bay leaf.
- Combine filling: Return beef to skillet. Simmer 15 minutes until thickened. Season to taste. Remove bay leaf.
- Assemble pie: Transfer filling to pie dish. Cover with puff pastry, trim edges, and crimp. Cut steam vents and brush with egg wash.
- Bake: Bake at 400°F (200°C) for 25-30 minutes until golden brown. Rest 5 minutes before serving.
Notes
- For extra flavor, use half beef/half lamb mince
- Add 1 cup chopped mushrooms with the onions if desired
- Shortcrust pastry can be used instead of puff
- Filling can be made 2 days ahead
- Freezes well before baking
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/6 pie
- Calories: 420
- Sugar: 3g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg