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:
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- 500g minced beef (or lamb)
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- 2 large onions (chopped)
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- 2 garlic cloves (minced)
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- 1 tablespoon olive oil
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- 1 tablespoon flour
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- 400ml beef stock
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- 1 tablespoon Worcestershire sauce
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- 1 teaspoon dried thyme (optional)
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- Salt and pepper to taste
For the Pastry:
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- 500g ready-made shortcrust pastry
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- 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.