A Classic Meat And Onion Pie Recipes

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BEEF AND ONION PIE



Beef and Onion Pie image

Jamie Oliver is one of my favorite chefs. This is definitely comfort food. It is also pretty inexpensive to make. *Due to reviews, I have reduced the amount of beef broth to 2 Cups. If you would still like a thicker sauce, be prepared to add a slurry of some of the liquid and a heaping T of flour (or cornstarch) well blended and add to a rolling boil - to make the liquid thicker. Also, a lot of people have commented that they would like this with a 2 crusts, top and bottom, so if you prefer, go ahead and use one of those crusts for the bottom and one for the top. Enjoy!

Provided by LifeIsGood

Categories     Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

3 medium onions
2 carrots
2 celery ribs
2 sprigs fresh rosemary
2 tablespoons olive oil
2 bay leaves
1 lb ground beef, I use ground round
1 teaspoon English mustard
1 teaspoon marmite
1 tablespoon Worcestershire sauce, I use Lea and Perrins
2 teaspoons all-purpose flour, plus extra for dusting
2 cups beef broth
prepared pie dough, 2 - 2x9 inch, refrigerated
1 large egg (or a splash of milk)

Steps:

  • Beef Filling:.
  • Peel and roughly chop the onions, carrots and celery.
  • Remove the rosemary leaves from the stalks and finely chop.
  • Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.
  • Stir in the ground beef and break up any large pieces.
  • Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.
  • Add the beef broth and bring to a boil.
  • Turn the heat down, put a lid on, and simmer for about an hour. Make sure you stir it every so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little Wondra or flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.
  • Pie:.
  • Remove the pastry from the refrigerator 10 minues before you need to roll it.
  • Preheat oven to 350 degrees F.
  • Fill a large baking dish with the beef filling and let it cool. (OR if you prefer to have a 2 crust pie, then first layer the baking dish with 1 pie pastry before adding the beef filling.).
  • Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it's large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough. (OR don't put them together and use one for the bottom of your pie and the other for the top.).
  • Using a fork, press down all around the edge of the dough to crimp it closed.
  • Make a hole in the middle of the dough, using the tip of a knife.
  • Brush the top of the dough with the beaten egg (or milk).
  • Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.

Nutrition Facts : Calories 388.9, Fat 25.6, SaturatedFat 8.2, Cholesterol 123.6, Sodium 621.2, Carbohydrate 13.3, Fiber 2.7, Sugar 5.8, Protein 25.6

PUB-STYLE STEAK AND ONION PIE



Pub-Style Steak and Onion Pie image

Steak and Onion Pie is a classic you'll find in British pubs. Tender beef is cooked with onions in a thick gravy and wrapped in a flaky crust.

Provided by Sarah Holt

Categories     Dinner

Time 1h45m

Number Of Ingredients 19

1.5 pounds beef chuck, top round or beef stew meat (cut into bite-sized pieces)
1/2 cup all-purpose flour
1 yellow onion (diced)
2 carrots (peeled and diced)
2 celery stalks (diced)
2 garlic cloves (minced)
1 teaspoon salt
1/2 teaspoon black pepper
2 sprigs fresh thyme
1 sprig fresh rosemary
1 teaspoon smoked paprika
1 bay leaf
2 tablespoons tomato paste
1 pound yellow potatoes (quartered)
1 tablespoon Worcestershire sauce
1 (12 ounce) can or bottle pale ale, amber ale, or light brown ale, porter or stout
2 cups beef broth
2 pie crusts
1 egg yolk

Steps:

  • In a large dutch oven or sauce pan, heat 2 tablespoons of olive or avocado oil.
  • In a bowl, toss the meat in 1/4 cup of flour to coat.
  • Add diced onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften and the onion is translucent.
  • Next, add the meat to the pan and saute until browned on all sides.
  • Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste.
  • Then, add the potatoes to the pot and pour in the Worcestershire sauce, beer and beef broth, scraping the bottom of the pan to get the browned bits off.
  • Heat, covered, over medium-low heat for 45-50 minutes or until the potatoes are tender.
  • After the stew has cooked through, make a slurry with 3 tablespoons of flour and 1/2 cup of cold water in a separate bowl, then pour into the stew to thicken it. Stir and turn off the heat.
  • Preheat the oven to 425 degrees F, unroll the refrigerated pie crust and press into a 9-inch pie pan.
  • Fill your pie dish with the stew filling, roll out the other pie crust and cover the pie. Brush the top crust with egg yolk, cut a couple of slits in the center of the crust and bake for 25-30 minutes until golden.
  • Let rest for a few minutes, then enjoy!

Nutrition Facts : ServingSize 1 Serving, Calories 337.87 kcal, Carbohydrate 41.61 g, Protein 6.73 g, Fat 16 g, SaturatedFat 5.05 g, Cholesterol 32.55 mg, Sodium 1004.79 mg, Fiber 3.05 g, Sugar 2.79 g

MINCE BEEF & ONION PIE



Mince beef & Onion Pie image

Luscious minced beef and onion all wrapped up in a golden shortcrust pastry for a loving treat serve it with mashed potato, a green vegetable, and rich beef gravy.You can buy hand made ready short crust pastry or make your own,

Provided by julian1964

Time 50m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • 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,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, 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.

TRADITIONAL MEAT PIE



Traditional Meat Pie image

Provided by Food Network

Categories     main-dish

Time 1h32m

Yield 1 (9-inch) pie

Number Of Ingredients 13

4 ounces shortening
5.5 ounces all-purpose flour
1/2 tablespoon salt
4.5 ounces cold water
1 tablespoon vegetable oil
2 pounds ground pork
1 onion, minced
3/4 cup grated potato
Salt
Pepper
Allspice
1 egg
3 tablespoons milk

Steps:

  • Preheat the oven to 400 degrees F.
  • Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
  • Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
  • Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
  • Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
  • Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
  • Slice and serve hot or cold.

A CLASSIC MEAT AND ONION PIE



A Classic Meat and Onion Pie image

Categories     Sauce     Onion     Bake     Steam     Meat     Pastry     Simmer

Yield enough for 4

Number Of Ingredients 13

rump steak, cut into large bite-sized pieces - 1 1/2 pounds (750g)
thyme - 4 sprigs
rosemary - 2 bushy sprigs
bay leaves - 2
red wine - 2 glasses
ox kidney - 1 pound (450g)
all-purpose flour - 2 tablespoons
butter - a thick slice
medium onions - 2, chopped
chestnut mushrooms - 8 ounces (250g)
beef stock - 2 cups (450ml)
puff pastry - 12 ounces (350g)
a little beaten egg

Steps:

  • Put the steak into a china or stainless-steel bowl, add the thyme, rosemary, and bay, and pour in the red wine. Cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 400°F (200°C). Cut the kidney into large, bite-sized pieces removing any fat or sinew. Toss it in the flour with the drained steak (reserve the marinade). Melt the butter in a deep pan and add the floured meat. Let it sizzle for a minute or two. As soon as it is lightly browned on all sides, add the onions, letting them soften for a few minutes, then the mushrooms, cutting them into quarters as you go. Pour in the reserved marinade and the stock, season with salt and pepper, cover with a lid, and let simmer for a good hour and a half, until the sauce is like a thick gravy. Let cool.
  • Put the filling into a pie dish, or divide among four small dishes. Roll out the pastry, then cut off strips to cover the rim of the dish. For the large pie, you may need to put a pastry funnel, eggcup, or tumbler in the dish to hold up the pastry. Brush the rim of the dish with beaten egg and press the pastry strips into place. Now brush that with beaten egg, then lower the pastry lid or lids into place. Cut a slit in the top for the steam to escape and bake for forty to fifty minutes, until golden.

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