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Pub classic beef and onion pie recipe

56 ratings

A moreish, hearty pie made with simple ingredients but packed full of flavour. It freezes well, and there's enough leftover filling to make Sloppy Joes, a bonus Friday night special. See method

Serves 4
Takes 1 hr 50 mins
659 calories / serving
Freezable

Ingredients

2 tbsp vegetable oil, plus extra for greasing
375g puff pastry (from 550g block)
1 tbsp plain flour, plus extra for dusting
4 onions, finely sliced
½ tsp bicarbonate of soda
500g pack meat and veg beef mince
2 garlic cloves, crushed
1 tbsp tomato purée
2 tsp Worcestershire sauce
1 reduced-salt beef stock cube, made up to 500ml
250g floury potatoes, peeled and cut into 2cm chunks
20g fresh parsley, finely chopped
1 egg, beaten

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
2755kj
659kcal 33%
Fat
34g 48%
Saturates
13g 64%
Sugars
9g 10%
Salt
2.1g 34%

of the reference intake
Carbohydrate 61.1g Protein 24.6g Fibre 5.8g

Method

Grease a 20cm pie dish, then roll out ⅔ of the pastry on a floured surface to 3mm thick. Use to line the dish, then rest in the fridge. Roll the remaining pastry into a ball, wrap in clingfilm and chill.
Meanwhile, heat 1 tbsp oil in a frying pan over a medium-high heat. Fry the onions and bicarb for 15-20 mins to a deep caramel paste, reducing the heat if turning too dark. Transfer to a plate.
Add the remaining 1 tbsp oil to the pan and fry the mince for 5-10 mins until browned, scraping the bottom of the pan to pick up any extra flavour. Return the onions to the pan with the garlic, tomato purée and Worcestershire sauce. Sprinkle over 1 tbsp flour; and cook for 1 min. Stir in the beef stock; simmer for 12-15 mins to thicken. Season, then set aside to cool. Meanwhile, simmer the potatoes in a pan of boiling water for 3-4 mins until tender but not cooked through. Drain and set aside to cool.
Preheat the oven to gas 7, 220˚C, fan 200˚C and put a baking tray inside to heat up. Set aside about ⅓ of the beef mixture for the Sloppy joes, then stir the potatoes and parsley through the rest and spoon into the pastry dich.
Roll out the remaining pastry on a floured surface to 3mm thick, so it's large enough to cover the pie. Drape over the pie; cut away the excess and crimp the edges. You can cut out decorations from the pastry offcuts, if you like. Brush the pie with beaten egg. Reduce the oven to gas 6, 200˚C, fan 180˚C. Bake on the preheated tray for 35-40 mins until the pastry is golden. Cool for 10 mins before serving.

Freezing and defrosting guidelines

This pie freezes well whole or in slices; once defrosted, warm through in the oven or microwave until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Family favourites

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.