Traditional Beef & Onion Pie

March 22, 2023

Nothing beats a traditional family meat pie and this recipe is a true-blue classic. Serve with salad, some mash and your fave tomato sauce or chutney.


The Pastry

100g plant-based Nuttelex (frozen) plus extra unfrozen for greasing

200g plain flour sifted

1/2 tsp sea salt flakes

1 tsp apple cider vinegar

1 tbsp iced water

1 medium free range egg lightly beaten

The Filling

1 tbsp olive oil

500g beef mince

1 large onion finely sliced

1 large garlic clove crushed

1 tbsp plain flour

2 tbsp Worcestershire sauce

1 tbsp dark soy sauce

200ml beef stock

pepper to taste

Egg Wash

1 large free-range egg beaten with fork with 1 tablespoon milk


20-22cm pie dish greased with Nuttelex

baking tray to hold the pie dish

food processor

2 pieces baking paper 30 cm long each

large frypan

cling film


The Pastry Prep

1Add flour, salt & Nuttelex in food processor and pulse until mixture looks like fine crumbs, then add beaten egg, vinegar & the iced water and pulse again until mixture comes together in a ball.

2Turn dough out onto a piece of cling film, then wrap and place in the freezer to rest & chill for 30 minutes.

The Filling Prep

1Fry sliced onions in the olive oil for 5 minutes until starting to soften, then add garlic & mince beef stirring gently for 5 minutes or until til beef has browned all over. Then stir in the tbsp of flour making sure meat is evenly coated and cook for a further 2 minutes.

2Add beef stock, Worcestershire sauce and dark soy to the pan and simmer for another 10 minutes until slightly thickened, then taste & season with pepper before removing from heat and allowing to cool completely.

The Pie

1Heat oven to 180C fan and 200C and add the baking tray to the oven to heat.

2Take pastry dough from freezer, remove cling film, and cut into two uneven pieces; you need one large piece (approx. 2/3 of the pastry for the pie base) and one smaller piece (approx. 1/3 of the pastry ball for the pie lid).

3Sandwich the larger piece of pastry the between the two 30cm pieces of lightly floured baking paper. Use a rolling pin to flatten into a 24cm pie base approx 3mm thick.

4Then peel off one side of the baking paper and carefully flip into your greased pie dish. Gently push the pastry into your pie dish. Remove the other piece of baking paper and score the pie base with a fork.

5Pour the cooled pie filling into the pie base.

6Roll-out the remaining pastry to form the pie lid. Place onto the pie dish and carefully trim any excess pastry. Then use a fork dipped into flour to press down the pie lid edge, working your way around the top of the pie until it is completely sealed.

7Cut a vent in the middle of the pie. Brush with egg-wash.

8Place pie on the heated baking tray in the oven and cook for 45- 55 minutes until pastry is golden & the filling is bubbling.

9Remove from oven and serve with salad and mash with a side of sauce or chutney.