By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
527 cal · 65 min
Minced Beef Pie
Recipe GLPR7da64d1684d0b6
A classic hearty beef pie featuring seasoned ground beef, mushrooms, and rich stout or beef stock filling encased in golden, flaky shortcrust pastry. Perfect for a satisfying main course dinner.
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Ingredients
2 tablespoons vegetable oil
500g ground beef
1 medium onion, finely chopped
1 tablespoon tomato purée
1½ tablespoons all-purpose flour, plus extra for dusting
75g fresh mushrooms, finely chopped
250ml stout beer or beef stock
2 dashes Worcestershire sauce
400g ready-made shortcrust pastry
1 free-range egg yolk, lightly beaten
Directions
Preheat the oven to 200°C (180°C fan/Gas Mark 6).
Heat the vegetable oil in a large, deep frying pan over medium-high heat. Add the ground beef and cook for 4-5 minutes, breaking it apart with a wooden spoon as it browns until no pink remains and it reaches a safe internal temperature of 160°F (71°C).
Add the chopped onion to the pan and cook for 2-3 minutes, stirring occasionally, until softened. Stir in the tomato purée and cook for another 2-3 minutes, allowing the flavors to develop.
Sprinkle the flour over the mixture and stir well to combine. Cook for 1 minute, then pour in the stout beer or beef stock and add the Worcestershire sauce. Stir in the chopped mushrooms.
Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer gently for 20 minutes. Remove from heat and allow the filling to cool completely, then transfer it to a 1-liter pie dish.
On a lightly floured work surface, roll out the shortcrust pastry until it is slightly larger than the pie dish. Carefully lay the pastry over the dish, pressing it firmly around the edges.
Trim the excess pastry from the edges with a knife, then use your fingers to crimp the edges into a decorative fluted pattern. Cut out small leaf shapes from the pastry trimmings.
Arrange the pastry leaf decorations on top of the pie, securing them with a light brush of the beaten egg yolk. Make 3-4 small slits in the pastry to allow steam to escape during baking.
Brush the entire pastry surface with the remaining beaten egg yolk for a golden finish. Bake in the preheated oven for 20-25 minutes until the pastry is golden brown.
Remove from the oven and allow to rest for a few minutes before serving. Cut into wedges and serve hot.
Comments
All ingredients are readily available at any Charlotte grocery chain, though stout beer may require a liquor section (most Harris Teeter and Kroger locations have them). The actual prep and bake time runs closer to 80 minutes when you account for browning the meat, simmering the filling, rolling and fitting pastry, and baking—the stated 65 minutes assumes shortcuts or partial prep. Cost per serving lands around $2.50–$3.00 for the meat, flour, and beer, making this economical for a family weeknight. The dish reheats reasonably well, though the pastry crust softens slightly; it's best eaten fresh but works as a next-day lunch. Mushrooms and stout are distinctly British, not regional to North Carolina, but the foundation is simple and works for any household size willing to spend a quiet evening on assembly.
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