Meat & Onion Pie
Prep time
Cook time
Total time
This is an easy and simple to make meat and onion pie for the family
Recipe type: Main
Cuisine: English
Serves: 4
  • For the pastry
  • 450g plain flour
  • 200g cold unsalted butter, diced
  • Pinch of salt
  • 1-3 tablespoons cold water
  • For the filling
  • 250g beef steak mince
  • 2 medium brown onions, peeled and finely chopped
  • 450ml beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato purée
  • 1 teaspoon dried rosemary
  • 2-3 carrots, peeled, finely chopped into small dice, cooked until tender
  • Salt and pepper, to taste
  • For the top of the pie
  • 1 egg, beaten
  • A grinding of pepper (optional)
  1. In a food processor, add in the plain flour and the butter and mix together until combined. Then add in the water a bit at a time through the funnel with the food processor working until a ball of dough is formed. Wrap the dough in some cling film and put in the fridge to chill while you make the filling.
  2. In a non -stick pan, start by frying the steak mince until starting to go brown, then add it the onion and fry over a medium heat until softened with no colour.
  3. Once all the meat is browned and the onion is softened, add in the stock, Worcestershire sauce, tomato purée and dried rosemary. Season with salt and pepper and allow to cook over a medium heat, stirring occasionally until only about a third of the stock remains. Add in the cooked carrots, season to taste again and then set aside to cool while you sort out the pastry.
  4. Remove about a third of the pastry from the ball and set aside for the lid. Roll out the larger bit of pastry in between two sheets of cling film until the pastry is big enough to fit your tin. Carefully put the pastry into the tin leaving the excess on the sides. Coat the sides of the pastry with the beaten egg to help the top stick on.
  5. Add in your cooled filling then roll out the smaller piece of pastry for the lid. Carefully place on top of the pie and fold the excess over to seal it. Brush with a beaten egg and top with a grinding of pepper if wanted.
  6. Place in a preheated oven set on intensive bake at 180 degrees C and cook for about 30 minutes until the top is golden brown, the pie is coming away from the tin at the sides and you hopefully do not have a soggy bottom!
I used an 8 inch flan tin with a removable bottom to make the pie
Recipe by Jo's Kitchen at