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.
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
Making the Filling (30 minutes + 30 minutes cooking)
- 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.
- Brown the ground beef in a large skillet over medium heat, then let it continue to cook until almost all the fat is gone.
- 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.
- 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.
- Let the filling cool for 10 minutes off the heat.
Assembling & Baking the Pie (10 minutes + 35 minutes baking)
- Preheat the oven to 400 F.
- Spread the filling in a 9-inch pie plate, then brush the rim of the dish with beaten egg.
- Roll out the pastry until it’s a little larger than the dish. Cut out a circle of pastry large enough to cover the dish, using a dinner plate as a template. Set the circle aside.
- Cut the remaining pastry into strips and stick them onto the rim of the pie plate. Brush the pastry strips with beaten egg.
- Lay the pastry circle on top, pressing the edges firmly to seal. Brush the pastry with beaten egg and cut several vent holes.
- Bake for 35-40 minutes, until the pastry is a rich golden brown. Let it cool on a wire rack for at least 15 minutes, then cut in slices and serve with mashed potatoes and mushy peas.
- Use lean meat to speed up the cooking time and reduce the fat.
- Cut the veggies in small pieces to provide a nice texture.
- Cover the edges of the pastry with aluminum foil if they’re getting too dark while baking.
- Let it cool for at least 15 minutes before serving.
- Store the leftovers covered in the fridge for up to 3 days.
- Category: Dinner
- Method: Baked
- Cuisine: British
Keywords: minced beef pie, puff pastry