This Ground Beef Pie Recipe was surprisingly small, and I was sceptical that it would serve four as stated in the recipe I found a magazine. This is a perfect dish to serve when you want as many people to enjoy the savoury goodness of this classic pie.
Ground Beef Pie RecipePrint Recipe
- Pastry Ingredients
- 225 grams of plain flour
- 75 grams of unsalted butter, cold and cubed
- 75 grams of cheddar cheese, finely grated
- Pinch of salt
- 1 medium free-range yolk
- 4-6 tablespoons of cold water
- Filling Ingredients
- 2 tablespoons of vegetable oil
- 1 medium onion, peeled and finely chopped
- 25 grams of lean minced beef
- 2 carrots, peeled and diced
- 1 stick of celery, diced
- 4-8 tablespoons of ale
- 3 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- Salt and pepper
- Egg white, to glaze
- Place the flour, salt and butter cubes in a large bowl and cut the butter into the flour, using either a pastry cutter (like me) or two knives, or rub the fat into the flour using your thumb. Do this until the mixture resembles petit-pois-sized crumbs. Stir through the cheese until thoroughly combined.
- Mix through the egg yolk and 4 tablespoons of cold water and mix. If the pastry doesn’t come together and there are dry crumbs at the bottom of the bowl, add a tablespoon of water one at a time until the mixture comes together to form a bowl of dough.
- Remove a third of the dough to save the lid, pat it into a disc, and wrap it in plastic wrap. Pat the remaining portion of the dough into a disc and wrap it in plastic wrap. Chill both parts of the dough in the fridge while you make the filling.
- Heat your oil in a non-stick pan; add the onions until soft but not coloured. Add the minced beef and brown over medium heat until thoroughly browned.
- Reduce the heat to low and add the diced carrots and celery to the pan, stirring the mixture to combine evenly. Cook gently together, stirring frequently, until the vegetables are softened, about ten minutes.
- Add the four tablespoons ale, tomato paste, Worcestershire sauce and salt and black pepper, stir well and then simmer until your meat is tender and the mixture is moist but not runny for about 10 minutes. If you need to, add another few tablespoons of ale throughout the cooking time.
- Towards the end, if the filling is still wet, turn up the heat and stir the mixture constantly until some of the mixture has evaporated. Let cool completely (very important as it will otherwise melt the pastry).
- When ready to bake, roll out the two-thirds of the pastry on a lightly floured work surface to a rectangle big enough to line the base and sides of the pie dish.
- Lift the pastry and gently drape it over the tin. Using a tiny scrap of pastry rolled into a ball, press the pastry onto the base and sides of the pie dish, pressing out any air bubbles. Patch up any cracks or holes with pastry scraps and any overhang from the sides if necessary.
- Trim the overhanging pastry to cover the rim and brush the edge of the pastry with the egg white. Spoon the cold filling into the dish.
- Roll out the one-third of pastry to a 20×15-centimetre rectangle (or however the dimensions of your dish are) for the lid. Using the rolling pin, lift the pastry over the dish and gently press it onto the egg white-painted pastry rim to seal firmly. Trim off any extra pastry using a sharp knife.
- Leave to rest for 10 minutes. Preheat the oven to 190 degrees Celsius. After 10 minutes, brush the pie lid with the egg white to glaze and make a small steam hole in the centre. Bake for about 30 minutes until the pastry is golden brown. Serve hot!