Autumn larder – Minced beef and onion pie
This always reminds me of Saturday nights when my Gran watched myself and my sister, bought from the butcher and served in the silver foil tray. I find myself recreating so many dishes from my childhood with a wistful glance to the past. Serve with mashed potatoes and garden peas.
Minced beef and onion pie
600g beef mince
1 onion finely chopped
500ml beef stock
500g shortcrust pastry
Butter to grease pie dish
- Place the mince, onion, and stock in a saucepan, bring to the boil and simmer for 30 minutes until cooked;
- Remove the pastry from the fridge, and set the oven to 200C;
- Cut the pastry into two pieces, roughly one third to two thirds ratio. Roll the larger piece out to roughly 2-3mm thick slightly bigger than the shallow pie dish that you’re using. Butter the pie dish and then shape the pastry into it. Roll out the lid to the same thickness and to the size of the pie dish;
- Pour the mince into the base of the pie, and top with the lid, crimping to seal. Whisk the egg and brush the whole lid with the egg wash, cutting a small hole in the centre to allow steam to escape;
- Cook for 25-30 minutes until golden brown. Serve with mashed potatoes and garden peas.