Description:
A proper British-style pie loaded with seasoned minced beef, slow-cooked onions, and a thick, rich gravy, all encased in golden pastry. No frills, no shortcuts — just plenty of meat and flavor.
🍽️ Serves
4–6 hungry people
🕐 Total Time
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Prep: 25 minutes
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Cook: 1 hour
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Bake: 30–35 minutes
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Total: ~1 hour 45 minutes
🧂 Ingredients
For the filling:
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2 tbsp vegetable oil or dripping
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2 large onions, finely sliced
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1 ½ lbs (700 g) minced beef
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2 tbsp flour
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1 tbsp Worcestershire sauce
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1 tsp mustard powder (optional but great for depth)
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1 ½ cups (375 ml) beef stock (or more if needed)
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Salt and freshly ground black pepper, to taste
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Optional: a splash of ale or gravy browning for richer color
For the pastry:
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2 sheets shortcrust pastry (or homemade if preferred)
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1 egg, beaten (for glazing)
👩🍳 Instructions
1. Make the filling
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Heat the oil in a large pan over medium heat.
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Add the onions and cook gently for 10 minutes, until soft and golden.
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Add the minced beef and brown well, breaking up any lumps.
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Stir in flour, Worcestershire sauce, mustard powder, salt, and pepper.
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Pour in the beef stock and bring to a simmer.
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Cook for 20–25 minutes, stirring occasionally, until thickened and rich.
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Taste and adjust seasoning. Let cool slightly before filling the pie.
2. Assemble the pie
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Preheat oven to 200°C / 400°F.
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Line a pie dish with one sheet of shortcrust pastry, pressing it gently into the edges.
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Spoon in the mince & onion filling — pack it full (Desperate Dan style — no skimping on meat!).
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Top with the second sheet of pastry. Trim and crimp the edges to seal.
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Cut a small vent in the top for steam to escape.
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Brush with beaten egg.
3. Bake
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Bake for 30–35 minutes, until the pastry is golden brown and crisp.
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Let rest for 5–10 minutes before slicing and serving.
