Name: Minced Beef Pie
Yield: 5
Ingredients: 1 tablespoon Wheat flour; 1 Onion; 2 tablespoons Vegetable Oil; 1 tablespoon Tomato Puree; 1 Egg Yolks; 500 g Ground Beef; 250 ml Beef Stock; 75 g Mushrooms; dashes Worcestershire Sauce; 400 g Shortcrust Pastry

Minced Beef Pie

Media

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein15 %26 g
Carbs23 %39 g
Fat61 %46 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	678 kcal	235 kcal
Protein	26 g	9 g
Carbs	39 g	13.5 g
Fat	46 g	15.9 g

One serving is about 289 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty46/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: BritishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - British

Ingredients

1 tablespoon Wheat flour
1 Onion (chopped)
2 tablespoons Vegetable Oil
1 tablespoon Tomato Puree
1 Egg Yolks
500 g Ground Beef
250 ml Beef Stock
75 g Mushrooms
dashes Worcestershire Sauce
400 g Shortcrust Pastry

Instructions

Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
To serve, slice into wedges.