Hearty Minced Beef Pie

Instructions

1. Heat the olive oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Increase the heat to medium-high, add the beef mince to the pan, and break it up with a spoon. Cook until thoroughly browned, stirring occasionally. Once browned, drain any excess fat from the pan.
4. Stir in the plain flour and tomato paste. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
5. Gradually pour in the beef stock, stirring continuously to prevent lumps and ensure the sauce thickens smoothly.
6. Add the Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
7. Remove the filling from the heat and allow it to cool completely. This is crucial for preventing a soggy bottom crust.
8. Preheat your oven to 190°C (375°F) fan/210°C (410°F) conventional.
9. Lightly grease a 20-22cm (8-9 inch) pie dish. Unroll one sheet of pastry and carefully line the pie dish, allowing any excess to overhang the edges.
10. Spoon the cooled minced beef filling into the pastry-lined dish, spreading it evenly.
11. Place the second pastry sheet over the filling. Trim the edges of both pastry sheets, leaving about 1cm overhang. Fold the overhanging pastry inwards and crimp the edges together to seal the pie.
12. Cut a few small slits in the top of the pie to allow steam to escape during baking.
13. Brush the top of the pie generously with the whisked egg wash for a beautiful golden-brown finish.
14. Bake for 35-45 minutes, or until the pastry is puffed, golden brown, and the filling is bubbling hot.
15. Remove from the oven and let the pie rest for 5-10 minutes before slicing and serving.

Chef’s Tips

• Ensure the filling is completely cool before assembling the pie; this prevents the bottom pastry from becoming soggy. You can even prepare the filling a day ahead and chill it in the fridge.
• For an extra rich flavor, you can add a splash of red wine along with the beef stock during the simmering process.
• To achieve an even crispier bottom crust, blind bake the base pastry for 10-15 minutes before adding the filling (if using shortcrust pastry).

Nutrition (per serving)

Approx. 450 calories, 30g protein, 35g carbs, 22g fat