Beef & Onion Pie


15 g butter
1 onion, finely chopped
2 carrots, finely chopped
1 stalk of celery, chopped
2 garlic cloves, crushed
1 sprig of fresh rosemary
2 tbsp. tomato paste
2 bay leaves
400 g minced beef
2 tbsp. Worcestershire sauce
2 cups of beef stock
a glug of dry white wine
cracked black pepper
200 g puff pastry
1 egg, whisked

Beef & Onion Pie

A really simple and hearty pie – serve it with a green salad and you’ve got a delicious mid-week dinner!


  • Preheat the oven to 190°C.
  • Heat a large saucepan over a medium heat.
  • Melt the butter and sauté the onion, carrots, celery, garlic and rosemary.
  • Fry until the onions are golden and soft, then add the tomato paste and bay leaves.
  • Add a glug of white wine to deglaze the pan.
  • Stir through the mince and fry for another 10 minutes.
  • Finally, add the beef stock, black pepper, bay leaves and Worcestershire sauce.
  • Simmer for about 15 minutes to reduce the sauce by a third. Take it off the heat and leave to cool down for five minutes.
  • The trick to a good pie filling is to make sure that it’s juicy, but not drowning in sauce.
  • Scoop the mince into a pie dish then set aside.
  • Roll out the pastry and then place it over the pie dish.
  • Trim off the edges of the pastry and make sure the pie is sealed all the way around.
  • Brush whisked egg over the pastry and cut a slit into the centre of the pie – this is where the steam will escape from while it’s baking.
  • If you want to you can use the pastry trimmings to make decorative shapes for the top of the pie – and if you do, make sure you brush these with egg wash as well.
  • Pop the pie into the preheated oven and bake for about 30 – 40 minutes, or until the pastry is crispy and golden brown on top.
  • Serve with a fresh green salad.



If you want to, you can turn this pie into a cottage pie. Simply replace the puff pastry with mashed potatoes instead!