Jamie Oliver Mince And Onion Pie

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

Minced beef (500g / 1 lb): Lean or regular beef for a rich, meaty filling.

Onions (2 large): Finely chopped, adding sweetness and depth to the pie.

Garlic cloves (2): Minced, for extra flavor.

Beef stock (250ml / 1 cup): Forms the base of the savory gravy.

Worcestershire sauce (2 tbsp): Adds a tangy, umami boost to the filling.

Tomato paste (1 tbsp): Thickens the sauce and adds richness.

Plain flour (1 tbsp): To thicken the gravy.

Olive oil (2 tbsp): For frying the mince and onions.

Salt and pepper: To taste, for seasoning.

Shortcrust or puff pastry (400g / 14 oz): Store-bought or homemade, for the pie crust.

Egg (1, beaten): For egg wash, giving the pastry a golden, shiny finish.

Directions

1. Prepare the Filling:

Heat the oil

In a large frying pan, heat the olive oil over medium heat.

Cook the onions and garlic

Add the chopped onions and garlic, cooking for 5-7 minutes until softened and lightly caramelized.

Brown the mince

Add the minced beef to the pan, breaking it up with a spoon. Cook until browned all over.

Add flour and tomato paste

Stir in the flour and tomato paste, cooking for 1-2 minutes to thicken the mixture.

Pour in the stock and Worcestershire sauce

Add the beef stock and Worcestershire sauce, stirring well. Let the mixture simmer for 15 minutes until the gravy has thickened.

Season and cool

Season with salt and pepper, then remove from heat. Let the filling cool slightly before assembling the pie.

2. Roll Out the Pastry:

Prepare the pie dish

Preheat your oven to 200°C (400°F). Roll out half of the pastry on a floured surface to line the bottom of your pie dish.

Fill the pie

Spoon the cooled mince and onion filling into the pastry-lined dish, spreading it out evenly.

3. Top the Pie:

Roll out the top crust

Roll out the remaining pastry and place it over the filling. Trim the edges and press them together to seal. Crimp the edges with a fork for a decorative finish.

Egg wash

Brush the top of the pie with beaten egg to create a golden crust.

4. Bake the Pie:

Bake

Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.

Cool slightly

Let the pie cool for a few minutes before serving.