Adan Kendric Jamie Oliver’s Mince and Onion Pie is a comforting, traditional British dish made with savory minced meat, rich gravy, and tender onions encased in a golden, flaky pastry. This classic pie is perfect for family dinners or gatherings, offering a warm and satisfying meal that’s full of flavor. With simple ingredients and easy-to-follow steps, it’s an ideal recipe for a cozy evening meal.
Why This Recipe is a Must-Try
- Comforting and hearty: A warm, savory filling wrapped in flaky pastry makes this a perfect meal for colder days.
- Traditional favorite: Mince and onion pie is a timeless British classic that never goes out of style.
- Great for batch cooking: You can easily double the recipe and freeze extra pies for later.
- Customizable: Add vegetables like peas or carrots to make it more filling or adjust the seasoning to suit your taste.
- Simple ingredients: Uses pantry staples, making it an affordable and easy meal to prepare.
Other Jamie Oliver Recipes
What is Jamie Oliver’s Mince and Onion Pie Recipe?
Jamie Oliver’s Mince and Onion Pie is a classic savory pie made with minced beef, onions, and rich gravy, encased in buttery pastry. The filling is cooked down until thick and flavorful, then baked in a crisp pastry crust for the ultimate comfort food experience.
Jamie Oliver’s Mince and Onion Pie Recipe Ingredients
For the Filling:
- 500g minced beef (or lamb)
- 2 large onions (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon olive oil
- 1 tablespoon flour
- 400ml beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (optional)
- Salt and pepper to taste
For the Pastry:
- 500g ready-made shortcrust pastry
- 1 egg (beaten, for egg wash)
Step-by-Step Instructions to Prepare Jamie Oliver’s Mince and Onion Pie Recipe
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F).
Step 2: Cook the Mince and Onion Filling
Heat the olive oil in a large frying pan over medium heat. Add the chopped onions and garlic, and cook for 5-7 minutes until softened. Add the minced beef and cook until browned all over, breaking it up with a wooden spoon as it cooks.
Step 3: Thicken the Filling
Sprinkle the flour over the browned meat and stir it in. This helps to thicken the gravy. Cook for 1-2 minutes, then slowly add the beef stock while stirring. Add the Worcestershire sauce, thyme (if using), salt, and pepper. Simmer the mixture for 10-15 minutes, stirring occasionally, until the gravy has thickened and the flavors have melded together. Remove from heat and let the mixture cool slightly.
Step 4: Prepare the Pastry
Roll out the shortcrust pastry on a floured surface to about 5mm thickness. Cut the pastry in half, one for the base and one for the top of the pie. Use the base pastry to line a pie dish (about 20-22cm in diameter), trimming any excess pastry hanging over the edges.
Step 5: Assemble the Pie
Spoon the cooled mince and onion filling into the pastry-lined pie dish, spreading it out evenly. Roll out the remaining pastry and cover the top of the pie, sealing the edges by pressing them together with a fork or your fingers. Trim any excess pastry. Cut a small slit in the center of the pie to allow steam to escape while baking.
Step 6: Brush with Egg Wash
Brush the top of the pie with the beaten egg to give it a golden, glossy finish.
Step 7: Bake
Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
Step 8: Serve
Once baked, remove the pie from the oven and allow it to cool for a few minutes before slicing. Serve hot with mashed potatoes, peas, or your favorite side dishes.
What to Serve with Jamie Oliver’s Mince and Onion Pie
- Mashed Potatoes: Creamy mashed potatoes are the perfect companion for this savory pie.
- Gravy: Serve with extra gravy to pour over the pie and sides.
- Steamed Vegetables: Peas, carrots, or green beans complement the rich flavors of the pie.
- Salad: A simple green salad adds a fresh contrast to the hearty pie.
Expert Tips for Mastering Jamie Oliver’s Mince and Onion Pie
- Cool the filling: Make sure the filling is cool before adding it to the pastry to prevent the pastry from becoming soggy.
- Season well: Taste the filling and adjust the seasoning with salt, pepper, or more Worcestershire sauce before assembling the pie.
- Use quality stock: A good-quality beef stock will add depth of flavor to the filling.
- Egg wash for golden crust: Don’t skip the egg wash, as it helps give the pastry a beautiful golden finish.
Variations of Jamie Oliver’s Mince and Onion Pie Recipe
- Add vegetables: Stir in diced carrots, peas, or mushrooms to the filling for extra flavor and texture.
- Cheesy topping: Sprinkle-grated cheddar cheese over the filling before placing the pastry lid for a cheesy version.
- Puff pastry option: For a flakier texture, use puff pastry instead of shortcrust pastry for the top layer.
- Lamb version: Substitute the minced beef with minced lamb for a different flavor.
How to Store Leftover Jamie Oliver’s Mince and Onion Pie Recipe
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: The pie can be frozen for up to 2 months. Freeze in portions for easier reheating.
- Reheating: Reheat the pie in the oven at 180°C (350°F) for about 15-20 minutes, or until heated through.
Nutrition Value (per serving)
- Calories: 450 kcal
- Protein: 22g
- Carbohydrates: 30g
- Fat: 25g
- Fiber: 3g
FAQs
Can I freeze mince and onion pie?
Yes, mince and onion pie can be frozen. Allow the pie to cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. Thaw in the fridge overnight before reheating in the oven at 180°C (350°F).
How do I stop the pastry from getting soggy in a mince and onion pie?
To prevent the pastry from becoming soggy, make sure the mince filling is cool before adding it to the pastry. You can also pre-bake the bottom crust for 10 minutes to ensure it stays crisp.
What pastry is best for mince and onion pie?
Shortcrust pastry is traditionally used for mince and onion pie as it provides a firm, buttery crust. Puff pastry can also be used for a flakier top layer.
How long does mince and onion pie last in the fridge?
Mince and onion pie will last in the fridge for up to 3 days. Store leftovers in an airtight container and reheat in the oven or microwave before serving.
Final Words
Jamie Oliver’s Mince and Onion Pie is a delicious, hearty dish that brings comfort and satisfaction to the table. With its savory filling and flaky pastry, this classic British pie is perfect for family dinners or special occasions. Serve it with mashed potatoes and vegetables for a complete and satisfying meal that everyone will enjoy.
More Jamie Oliver Recipes
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Jamie Oliver Mince And Onion Pie
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Mince and Onion Pie is a classic savory pie made with minced beef, onions, and rich gravy, encased in buttery pastry. The filling is cooked down until thick and flavorful, then baked in a crisp pastry crust for the ultimate comfort food experience.
Ingredients
For the Filling:
-
- 500g minced beef (or lamb)
-
- 2 large onions (chopped)
-
- 2 garlic cloves (minced)
-
- 1 tablespoon olive oil
-
- 1 tablespoon flour
-
- 400ml beef stock
-
- 1 tablespoon Worcestershire sauce
-
- 1 teaspoon dried thyme (optional)
-
- Salt and pepper to taste
For the Pastry:
-
- 500g ready-made shortcrust pastry
-
- 1 egg (beaten, for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
Heat the olive oil in a large frying pan over medium heat. Add the chopped onions and garlic, and cook for 5-7 minutes until softened. Add the minced beef and cook until browned all over, breaking it up with a wooden spoon as it cooks.
Sprinkle the flour over the browned meat and stir it in. This helps to thicken the gravy. Cook for 1-2 minutes, then slowly add the beef stock while stirring. Add the Worcestershire sauce, thyme (if using), salt, and pepper. Simmer the mixture for 10-15 minutes, stirring occasionally, until the gravy has thickened and the flavors have melded together. Remove from heat and let the mixture cool slightly.
Roll out the shortcrust pastry on a floured surface to about 5mm thickness. Cut the pastry in half, one for the base and one for the top of the pie. Use the base pastry to line a pie dish (about 20-22cm in diameter), trimming any excess pastry hanging over the edges.
Spoon the cooled mince and onion filling into the pastry-lined pie dish, spreading it out evenly. Roll out the remaining pastry and cover the top of the pie, sealing the edges by pressing them together with a fork or your fingers. Trim any excess pastry. Cut a small slit in the center of the pie to allow steam to escape while baking.
Brush the top of the pie with the beaten egg to give it a golden, glossy finish.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
Once baked, remove the pie from the oven and allow it to cool for a few minutes before slicing. Serve hot with mashed potatoes, peas, or your favorite side dishes.
