Minced Beef Pie

We handpicked the products and tools linked in this post. If you buy from one of these affiliate links, we may earn a small commission. Thanks for supporting Savor the Flavour!

Beautiful meat pies are such wonderful comfort food, regardless of the season.  Buttery golden pastry and a hearty meat-and-veg filling looks so tempting on the dinner table!  What’s even better is that this minced beef pie is economical, tasty, and easy to make.  Let’s get started! 👩‍🍳

What is the difference between ground beef and minced beef?

The only difference is the name!  Beef that’s been very finely chopped or put through a meat grinder is called ground beef in North America, while in the UK, it’s called minced beef.

How to Make Minced Beef Pie

Prepare the vegetables and measure out the rest of the ingredients.

Brown the meat, and keep it on medium heat until almost all of the fat is gone.

Dump in the mushrooms, carrot, and celery and cook for a few minutes; then add the onion.  Stir in the beef stock, tomato paste, Worcestershire sauce, salt, and pepper and boil away the liquid until it’s nearly gone.

Brush the rim of a 9-inch pie dish with beaten egg and lay strips of puff pastry (or homemade rough puff pastry) on the rim.

Brush the strips of pastry with more beaten egg, then cut out a circle of pastry and lay it on top.  Press the edges to seal, brush with more egg, and cut vent holes.

Bake the pie at 400 F (200 C) for 35-40 minutes, until golden brown.  The delicious aroma of this pie will get your family asking you what’s for dinner!

I can’t wait to dig in to this minced beef pie, how about you?  I hope these photos inspired you to bake supper tonight! 😊

Pro Tips for Making Minced Beef Pie

• Use lean beef to speed up the cooking time and reduce the fat.
• Cut the veggies in small pieces to provide a nice texture.
• Make your own rough puff pastry for the best flavor.  (It’s not difficult!  Check out this photo tutorial to help you.)
• Cover the edges of the pastry with aluminum foil if they’re getting too dark while baking.
• Let the pie cool for at least 15 minutes before serving.
• Store the leftovers covered in the fridge for up to 3 days.

Looking for more tasty ways to use minced beef?  You’ll love these ones.

• Tourtière: this French Canadian meat pie is packed with beef, pork, potatoes, and aromatic spices.
• Skillet Chili Cornbread: this one-pan meal will satisfy big appetites with hearty chili and cheesy cornbread.
• Skillet Shepherd’s Pie: garlic mashed potatoes, meat, veggies, and rich gravy make this shepherd’s pie something special.

The pleasure of a 5-star review would be greatly appreciated.

Minced Beef Pie

---

★★★★★

5 from 2 reviews

• Author: Emma
• Prep Time: 40 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

Buttery puff pastry and a juicy ground meat filling make this delicious pie a true comfort food.  It’s a low carb dinner the whole family will love!  Serve with mashed potatoes and mushy peas and enjoy this British classic.

---

Scale 1x2x3x

Ingredients

For the Filling

• 1 pound 5 ounces ground beef (590g)
• 8 ounces white mushrooms, sliced (227g)
• 2 cups yellow onion, chopped (260g)
• 1 1/2 cups carrot, sliced (204g)
• 1 1/2 cups celery, diced (210g)
• 1/2 cup unsalted beef stock (118 ml)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

For the Pastry

• 9 ounces puff pastry or homemade rough puff pastry
• 1 large egg, beaten

---

Instructions

Making the Filling (30 minutes + 30 minutes cooking)

1. 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.
2. Brown the ground beef in a large skillet over medium heat, then let it continue to cook until almost all the fat is gone.
3. 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.
4. 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.
5. Let the filling cool for 10 minutes off the heat.

Assembling & Baking the Pie (10 minutes + 35 minutes baking)

1. Preheat the oven to 400 F.
2. Spread the filling in a 9-inch pie plate, then brush the rim of the dish with beaten egg.
3. Roll out the pastry until it’s a little larger than the dish.  Cut out a circle of pastry large enough to cover the pie, using a dinner plate as a template.  Set the circle aside.
4. Cut the remaining pastry into strips and stick them onto the rim of the pie plate.  Brush the pastry strips with beaten egg.
5. Lay the pastry circle on top, pressing the edges firmly to seal.  Brush the pastry with beaten egg and cut several vent holes.
6. Bake the pie for 35-40 minutes, until the pastry is a rich golden brown.  Let the pie cool on a wire rack for at least 15 minutes, then cut in slices and serve with mashed potatoes and mushy peas.

---

Notes

• Using lean beef will cut down the cooking time and the fat content.
• Cover the edges of the pastry with aluminum foil if they’re getting too dark while baking.

• Category: Dinner
• Method: Baked
• Cuisine: British

Keywords: minced beef pie, puff pastry

Recipe Card powered by