Mince and onion pie is a shortcrust pastry shell filled with seasoned ground beef and onions, thickened with a little flour and beef stock. It takes about 90 minutes start to finish and uses ingredients most kitchens already have. The honest reason to make it: it’s cheap, filling, and the leftovers are just as good the next day.
The technique that matters
Two things decide whether this pie works. First, brown the ground beef properly before adding the onions. Put the meat in a hot, dry skillet and leave it alone for a minute before breaking it up — you want some colour on it, not grey steamed meat. That browning builds the flavour base for the whole filling. Second, let the filling cool before it goes into the pastry. Hot filling melts the butter in the raw pastry and you end up with a soggy bottom crust. Ten minutes off the heat is enough. While it cools, roll your pastry. These two steps — real browning, cooled filling — are where most first-time pies go wrong.
Ingredient notes
- Ground beef fat content: Use 80/20 (or the equivalent labelled as “regular” mince). Leaner beef dries out during the simmer and gives a crumbly, less cohesive filling.
- Beef stock: A single stock cube dissolved in one cup of hot water works fine here. Low-sodium is worth choosing so you can control the salt yourself.
- Worcestershire sauce: Just one teaspoon, but don’t skip it — it adds a background savouriness that plain beef and onion lacks. Soy sauce is a workable substitute at the same quantity.
- Cold butter for pastry: This is non-negotiable. Warm butter blends fully into the flour instead of forming the small pockets that create flakiness. Cut it into cubes and put it back in the fridge for five minutes if your kitchen is warm.
Common problems and fixes
- Filling is watery and won’t thicken: The tablespoon of flour needs to coat the meat and onions and cook for a full minute before the stock goes in. If you add the stock too soon, the flour doesn’t activate properly. If the filling is already in and still thin, simmer uncovered for a few extra minutes — it will tighten up.
- Pastry tears when lining the dish: The dough is probably too cold and stiff straight from the fridge. Let it sit at room temperature for five minutes, then roll it on a lightly floured surface. Patch any tears with a scrap of dough pressed gently over the gap — it bakes together fine.
- Top crust puffs up and separates from the filling: You need to cut two or three small slits in the top crust before baking. These let steam escape. Without them, pressure builds underneath and lifts the lid.
- Bottom crust is pale and soft: Place the pie dish on a preheated baking sheet in the oven. The direct heat from below sets the bottom crust faster. Skip the garnish of a pastry decoration on top — not worth the extra dish and fiddling time.
- Meat is still pink after the stated cook time: Ground beef must reach 160°F (71°C) internally. If you’re unsure, push an instant-read thermometer through one of the steam vents in the top crust and check the centre of the filling. Add five more minutes and recheck if needed.
Storage and reheating
Cool the pie completely before storing — putting a warm pie in the fridge traps steam and softens the crust. Covered in the fridge, it keeps well for up to 3 days. To reheat, put slices on a baking sheet in a 180°C (350°F) oven for 15–20 minutes; this keeps the pastry crisp in a way a microwave never will. For freezing, wrap the fully cooled pie tightly in plastic wrap and then foil — it holds for up to 2 months. Thaw overnight in the fridge before reheating in the oven. Avoid freezing unbaked filled pastry, as the moisture from the filling tends to make the raw crust gummy.
Traditional Mince and Onion Pie
Ingredients
Pastry
2 cups all purpose flour (plain flour Australia and UK)
0.5 teaspoon salt
0.5 cup unsalted butter - cold, diced
3-4 tablespoons water - cold; as needed
Filling
1 tablespoon olive oil
1 pound ground beef (minced beef) - preferably organic
2 medium white onion - finely chopped
1 teaspoon Worcestershire sauce
1 cup beef stock (beef broth or beef bouillon)- 1 tablespoon all purpose flour (plain flour Australia and UK) - for thickening
- 0.5 teaspoon salt - to taste
0.5 teaspoon ground black pepper - freshly ground
Instructions
- Begin by preparing the pastry. In a large bowl, whisk together the flour and salt. Add the cold, diced butter, and gently work it into the flour using your fingertips until the mixture resembles coarse crumbs.
- Gradually add the cold water, one tablespoon at a time, mixing with a fork until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- For the filling, heat the olive oil in a large skillet over medium heat (180°C/350°F). Add the ground beef, breaking it up with a spoon, and cook until browned.
- Add the onions to the skillet and cook until translucent. Stir in the Worcestershire sauce and flour, cooking for another minute.
- Pour in the beef stock, season with salt and pepper, and simmer for 10-15 minutes, stirring occasionally, until thickened and well incorporated.
- Preheat the oven to 200°C (400°F). Roll out one half of the pastry on a floured surface to line a 9-inch pie dish. Trim the edges as necessary.
- Spoon the filling into the pastry-lined dish. Roll out the remaining pastry to cover the top, sealing the edges. Cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and crisp. Allow to cool slightly before serving.
Notes
Nutrition
Common questions
Can I use pre-made shortcrust pastry instead of making it from scratch?
Yes, store-bought shortcrust pastry works well and saves about 40 minutes including chilling time. Look for a block rather than a pre-rolled sheet if you can — it’s easier to fit to your specific dish without seams.
How do I know when the filling is thick enough before it goes into the pie?
Drag a spoon through the filling — it should leave a clear path that fills back in slowly, not flood back immediately. If it looks more like soup than a loose stew, keep simmering uncovered for a few more minutes; a runny filling will make the bottom crust soggy.
Can I make this pie ahead of time and bake it the next day?
You can assemble the unbaked pie, cover it, and refrigerate it for up to 24 hours before baking. Add 5–10 minutes to the bake time since it’s going in cold, and check that the filling reaches 160°F (71°C) before pulling it out.
What to cook next
- Savory British Beef Pies
- Cumberland Sausage Mince Pie
- Wild Venison Mushroom Pies
- Savory Beef Carrot Turnovers
