Minced Beef, Potato & Onion Pie
From Ainsley’s Food We Love, ITV
This is a good old-fashioned minced beef and onion pie with a shortcrust pastry – just like you used to get in the old days! Great for a family meal and delicious with some buttery greens.
Preheat the oven to 200C/180Cfan/Gas6. Place a baking tray in the oven to heat up.
First make the pastry. Mix the flour and salt in a large bowl. Add the butter cubes and, using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs. Add the water gradually, stirring it in with a palette knife. When the dough starts to come together, knead it until it forms a ball. Wrap in cling film and allow to rest for 20 minutes in the fridge.
Heat the oil in a large saucepan. Add the onion and cook gently over a medium heat for 4-6 minutes until beginning to soften. Add the garlic and beef mince, increase the heat and cook for 5-6 minutes until browned all over. Stir in the flour and cook for a couple of minutes before adding the stock, tomato puree, brown sauce, Worcestershire sauce and potatoes and simmer gently for 10 minutes until slightly thickened. Season well, stir in the parsley and leave to cool.
Lightly flour a work surface, divide the pastry in two and roll out one half and use to line a roasting tin or pie dish (35cm x 25cm). Spoon the cooled meat on top of the pastry. Roll out the remaining pastry and place on top, pressing the edges together to seal (you may have a little extra pastry, so trim to fit – you can use the leftovers to decorate if you wish). Crimp the edges with a fork and brush the top with a little egg to glaze. Place on the heated baking tray and bake for 35-40 minutes until golden.
Serve with buttery greens and gravy.
- 400g plain flour
- good pinch of salt
- 200g butter, chilled, cubed
- 3-5 tbsp cold water
- egg, beaten with a dash of milk, to glaze
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 clove of garlic, crushed
- 750g good quality minced beef steak
- 2 tbsp plain flour
- 400ml beef stock
- 2 tbsp tomato puree
- 1 tbsp HP brown sauce
- 1 tbsp of Worcestershire sauce
- 2 large potatoes, peeled and cubed
- 1 tbsp finely chopped fresh parsley
- Salt and freshly ground black pepper