Classic British comfort food that you’d typically find in a bakery for an on-the-go quick meal. Minced Beef and Onion Pies are a satisfying and comforting meal when served with mushy peas and mashed potato. This classic English/British meat pie is made with ground beef cooked with onions, carrots and delicious flavorings all wrapped in a flaky, homemade pastry. A popular favorite since 2018.

A minced beef and onion pie cut open showing the beef and vegetables inside

Table of contents


The heart of this pie filling is similar to a classic Cottage Pie (more commonly known as Shepherd’s Pie). We start with ground beef, onions, and carrots simmered in beef stock, tomato paste, and a splash of Worcestershire sauce for that authentic British depth of flavour.

Classic British pies


With a buttery double crust, these individual servings (often called hand pies in the U.S.) are the definition of classic English comfort food. If you’re familiar with British cuisine, you know how much we love a savory meat pie, and this recipe is the gold standard.


In the UK, these are called savoury mince pies – not to be confused with the Sweet Fruit Mince Pies served at Christmas! You’ll find these “on-the-go” favorites in almost every high-street bakery, where they are a popular warm lunch. Best of all? This is a great make-ahead recipe that freezes beautifully.

A minced beef and onion pie from overhead showing the golden pastry

Mince and onion pie sizes and variations


These individual pies are made using 5-inch (13 cm) rounds with a traditional base and pastry lid. The savory filling of ground beef and onions is cooked in a thick, rich gravy and encased in a flaky shortcrust pie crust.


This recipe can also be made “family style” in a standard 9-inch (23 cm) pie pan. Simply bake, slice, and serve!

Freezing instructions


To freeze unbaked mince pies, wrap them tightly in aluminum foil or plastic wrap (clingfilm), then place them in a labeled zip-top bag. When you’re ready to bake, defrost the pies in the fridge overnight and follow the recipe instructions for a perfectly flaky crust.


How to make savory mince Pies in 3 simple steps

  1. Prepare the Pastry: Make your flaky shortcrust dough (using my food processor method for the best results!).
  2. Cook and Cool the Filling: Simmer the ground beef and vegetables in the Worcestershire sauce and beef stock gravy. Crucial Tip: Strain any excess liquid or fat and let the mixture cool completely before filling the pastry to ensure a crisp, golden base.
  3. Assemble and bake: Fill your pastry shells, add the lids, and bake until golden brown. Savor that incredible aroma coming from your oven!
The pie on a white plate with a fork and mushy peas


Savory pie pastry


This homemade pie dough recipe is so light, so flaky and buttery. So easy to make and turns out perfectly every time. It is my go-to recipe for all my savory and sweet pastries. I use it for Steak and Ale Pie and Sausage Rolls.

Serving suggestions


While carrots aren’t always traditional in the filling, I love adding them for a hint of natural sweetness and a pop of color. To make this a truly iconic British meal, serve your Savory Mince Pies with a side of creamy mashed potatoes or (boiled potatoes). Plus, a generous portion of Mushy Peas (below) and rich gravy.

A bowl of mushy peas
Using a ladle to lift some baked beans from a pan


For another authentic touch, these pies pair perfectly with British Baked Beans (above). This easy dish uses dried beans simmered in a flavorful homemade tomato sauce. Which is a far cry from the canned version and a total game-changer for your dinner table!”

Storing leftovers


These pies keep so well refrigerated for about 3 days. Keep any leftover pies in the tin, that way you can re-heat at 350°F/177°C for about 20-25 minutes. The pastry will stay flaky and light and will be as if you had just made it.

A minced beef and onion pie cut open showing the beef and vegetables inside
5 from 26 reviews

Minced Beef and Onion Pies

Janette
Classic Minced Beef and Onion Pies are the ultimate British comfort food. Serve these savory meat pies with mushy peas and mashed potatoes for an authentic meal!
Prep Time: 20 minutes
Cook Time: 42 minutes
Total Time: 1 hour 2 minutes
Servings: 4
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Ingredients
 

For the filling:

  • 1 pound (453 grams) minced/ground beef
  • 1 tablespoon vegetable oil
  • 1 cup (128 grams) onion, finely chopped
  • 1 cup ( 115 grams) carrot, peeled and chopped
  • 1 tablespoon plain/all-purpose flour
  • 1 tablespoon tomato puree/paste
  • ¼ cup (60 ml) Worcestershire sauce
  • ¼ cup (60 ml) beef stock
  • Salt & pepper

For the pastry:

  • 3 cups (390 grams) plain/all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (227 grams) unsalted butter, cubed and kept cold until ready to use
  • ½ cup (118 ml) cold water
  • 1 egg beaten to brush on pastry

Instructions
 

For the filling:

  • Add oil to large saucepan and heat over medium heat. Add the ground beef and break up the meat and allow to brown. Add the onions and carrots, stir and cook for about 5 minutes to soften slightly. 
  • Add the flour and stir well, cook for 2 minutes. Stir in the tomato paste, Worcestershire sauce and beef stock.
  • Simmer for 10 minutes until thickened and the liquid has reduced. Taste for seasoning, depending on how much salt your beef stock has, add salt and pepper to taste.
  • Strain off any fat that comes to the surface. Transfer to a bowl using a slotted spoon and allow to cool.

For the pastry:

  • To a food processor add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs.
  • With the processor running, slowly drizzle in cold water until it forms a ball. Remove, knead a little on a floured board. Form into a ball, wrap in plastic wrap and refrigerate.
  • Preheat oven to 350°F/180°C. .Butter 4-5 inch (12 cm)  pie dishes (or 1, 9 inch/23 cm round pie dish).
  • Cut the dough in half and roll out onto a floured board. Cut out 4- 5 1/2 inch (14 cm) rounds out of the pastry, or just slightly bigger than your dishes. Refrigerate or freeze any leftover dough.
  • Put the pastry into the dishes and smooth evenly, allowing the excess to hang over the side. Add 3 tablespoons filling into each pie dish. Brush the edges of the pastry with the egg wash.
  • Roll out the other half of the dough. Cut 4 more 5 1/2 inch (14 cm) rounds. Lay each round over each pie and seal the edges with a fork.
  • Brush all pie tops with egg wash.
  • Place them onto a baking sheet and bake for 30 minutes or until golden brown. Depending on your oven.
Serving: 1pie, Calories: 750kcal, Carbohydrates: 54g, Protein: 21g, Fat: 49g, Saturated Fat: 27g, Cholesterol: 162mg, Sodium: 688mg
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