Minced Beef, Cheese and Caramelised Onion Pie
By OcadoLife
Published on 04 November 2022
The combination of rich flavours – the caramelised onions, the beef mince and cunning addition of a little cheese into the mix – makes this meal akin to a comforting hug. And of course, it’s a joy breaking through the pastry into the rich filling below. What a pie! To speed up your caramelised onions, make sure you season them as soon as they go in the pan. This will draw the water out of the onions and get the natural sugars caramelising much faster. You could always prepare the pie up to the baking stage and keep it in the fridge, then just put it in the oven when you want it nice and hot. Looking for more pie recipes? Look no further.Time and servings
1 hr 30 minsTotal time
4Servings
20 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 750 g of beef mince
- 4 brown onions, thinly sliced
- 1 tbsp of rosemary leaves, finely chopped
- 1 beef stock pot
- 2 tbsp of cornflour
- 500 g of puff pastry block
- 250 g of mix of cheddar and mozzarella, grated
- 1 egg yolk, beaten with 1tsp water
- 4 good handfuls of greens or garden peas, to serve
- 1 gravy, to serve
- 4 tsp of vegetable oil
Method
Step 1
Add 2tsp oil to a large frying pan and fry the beef mince until any water has evaporated and the beef has browned all over. At the same time, cook the onions in another frying pan over a medium heat with 2tsp oil and a pinch of salt, stirring every now and then until the onions are well browned – at least 15 mins.Step 2
Add the onions to the beef with 400ml water, the rosemary and the stock pot and cook until the liquid has reduced down by two-thirds. Turn the heat off and allow to cool for a few mins.Step 3
Preheat oven to 195°C/175°C fan/gas 5-6.Step 4
In a small bowl, add 2tbsp water to the cornflour, stirring until it forms a smooth liquid. Add to the beef, stirring it immediately through the mix, then bring the whole mix up to a simmer and cook for a few mins. Taste, add salt if necessary and plenty of freshly ground pepper.Step 5
Spread the mix onto a large baking tray to cool quickly. While it cools, roll out the pastry to 1cm thickness. Mimic the shape of the pie tin, but a little larger.Step 6
Once the pie mix is at room temperature, add the cheese. Stir to combine, transfer to your pie tin and flatten out the surface, then brush the lip of the tin with a little egg wash. From the rolled-out pastry, cut out a sheet big enough to cover the top of the pie and to wrap around the lip of the tin.Step 7
Brush the top of the pie with egg wash, add any decorations made from the pastry trimmings, if you like, giving them an egg wash too, and finish with a twist or two of black pepper. Bake for 40 mins, then serve.