Dinner · British

Minced Beef Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 4, 2026

This is cozy British comfort food at its best: savory ground beef and mushrooms in a rich gravy, all tucked under a golden shortcrust lid. The filling comes together in one pan, and the pastry crust makes it feel like a real occasion even on a regular weeknight. Serve it in wedges with mashed potatoes or peas and dinner is sorted.

Jump to recipe
Minced Beef Pie

Why you'll love this

  • One-pan filling means easy cleanup
  • Golden, flaky crust over rich, savory beef
  • Comfort food that feels special but is simple to make
  • Great for feeding the whole family on a budget

EveryDayMeal recipe

Minced Beef Pie

Prep
20m
Cook
45m
Total
65m
Serves
4
Level
Medium

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons all-purpose flour
  • 3 ounces (about 1 cup) mushrooms, chopped
  • 1 cup beef stock
  • a couple of dashes Worcestershire sauce
  • 14 ounces (about 1 sheet) shortcrust pastry
  • 1 egg yolk, beaten

Equipment

  • Deep skillet with lid
  • Wooden spoon
  • 1-quart pie dish
  • Rolling pin
  • Pastry brush

Instructions

  1. Heat your oven to 400 degrees F so it is fully hot by the time the pie goes in.
  2. Heat the vegetable oil in a deep skillet over medium-high heat, then add the ground beef and cook for 4 to 5 minutes, breaking it up with a wooden spoon until it is browned all over with no pink left.
  3. Add the chopped onion and cook for 2 to 3 minutes until it starts to soften, then stir in the tomato paste and cook another 2 to 3 minutes so it loses its raw, sharp edge and deepens the flavor.
  4. Sprinkle in the flour and stir for about 1 minute to cook off the floury taste, which helps thicken the gravy later.
  5. Add the chopped mushrooms, beef stock, and a couple of dashes of Worcestershire sauce. Bring it up to a boil, then lower the heat, cover, and let it simmer for 20 minutes until the mixture is thick and glossy.
  6. Take the pan off the heat and let the filling cool completely. Cooling first keeps the hot filling from making the pastry soggy. Spoon it into a 1-quart pie dish.
  7. Roll out the shortcrust pastry on a lightly floured surface until it is slightly larger than your dish, then drape it over the top and press firmly along the rim to seal.
  8. Trim the overhang and crimp the edges into a fluted pattern. Use the scraps to cut out a few leaf shapes and press them onto the top, brushing with a little beaten egg yolk to help them stick.
  9. Cut 3 or 4 small slits in the center to let steam escape, then brush the whole top with the remaining egg yolk for a shiny, golden finish.
  10. Bake for 20 to 25 minutes, until the pastry is deep golden-brown. Let it rest a few minutes, then slice into wedges and serve.

Tips from the kitchen

  • Cool the filling fully before adding the pastry. Warm filling melts the crust and leaves it soggy underneath.
  • No shortcrust on hand? Puff pastry works beautifully for an even flakier top.
  • Make the slits in the lid before baking so steam can escape and the crust bakes crisp instead of damp.

Estimated nutrition per serving: 620 cal · 28g protein · 40g carbs · 38g fat

Make it your own

  • Swap the beef stock for stout beer for a deeper, pub-style flavor.
  • Stir in a handful of frozen peas or diced carrots with the stock for extra veg.
  • Use puff pastry instead of shortcrust for a lighter, flakier lid.

Storing & make-ahead

Keep leftovers covered in the fridge for up to 3 days. Reheat wedges in a 350 degree F oven for about 15 minutes to keep the crust crisp. You can also make the filling a day ahead and refrigerate it, then assemble and bake when ready.

Good to know

Can I make this ahead of time?
Yes. Make the filling up to a day in advance and keep it chilled, then top with pastry and bake fresh when you want to serve.
Why did my crust turn out soggy?
The most common cause is adding pastry over warm filling. Let the beef mixture cool completely first, and always cut steam slits in the top.
Can I use a store-bought pie crust?
Absolutely. A refrigerated shortcrust or puff pastry sheet works great and saves time.
What should I serve with it?
Mashed potatoes, buttered peas, or roasted carrots all pair well and round out the meal.

Related recipes