Nothing beats the comforting embrace of a homemade mince steak pie. This recipe is your ticket to a flaky, buttery crust encasing a rich, savory filling that’s sure to warm hearts and bellies alike.
Why This Recipe Works
- The combination of ground beef and pork mince ensures a juicy, flavorful filling.
- Pre-cooking the filling allows the flavors to meld beautifully and ensures the perfect texture.
- A buttery, flaky pie crust made from scratch elevates this dish from good to unforgettable.
- Baking at the right temperature guarantees a golden, crispy crust without overcooking the filling.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup beef stock
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/2 cup ice water
Equipment Needed
- Large skillet
- Mixing bowls
- Rolling pin
- 9-inch pie dish
- Pastry brush
Instructions
Prepare the Filling
In a large skillet over medium heat, cook the ground beef and pork until browned. Add the onion, carrots, and garlic, cooking until softened. Stir in the beef stock, tomato paste, and Worcestershire sauce. Simmer for 20 minutes until the mixture thickens. Season with salt and pepper to taste. Let cool slightly.
Make the Pie Crust
In a large mixing bowl, combine the flour and butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Divide the dough in half, wrap in plastic, and chill for 30 minutes.
Assemble the Pie
Preheat your oven to 375°F. Roll out one half of the dough to fit your pie dish. Fill with the cooled mince mixture. Roll out the remaining dough for the top crust, place over the filling, and seal the edges. Cut slits in the top to vent.
Bake to Perfection
Brush the top crust with a beaten egg for a golden finish. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let stand for 10 minutes before serving.
Tips and Tricks
For an extra flaky crust, keep all ingredients as cold as possible and handle the dough as little as you can. If you’re short on time, a store-bought pie crust can work in a pinch, but homemade is always better. To prevent a soggy bottom crust, you can blind bake it for 10 minutes before adding the filling. Experiment with adding different herbs and spices to the filling to suit your taste.
Recipe Variations
- Swap the beef and pork for lamb for a richer flavor.
- Add mushrooms or peas to the filling for extra texture and nutrition.
- Use a puff pastry top for a lighter, flakier crust.
- For a spicy kick, add a teaspoon of chili flakes to the filling.
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! You can prepare the filling and crust a day in advance. Just assemble and bake when you’re ready. The baked pie also freezes well for up to 3 months.
What can I serve with mince steak pie?
This pie pairs beautifully with mashed potatoes, steamed vegetables, or a simple green salad. A dollop of ketchup or gravy on the side never hurts either.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust. An internal thermometer should read at least 160°F in the center of the pie.
Summary
This mince steak pie recipe is a hearty, comforting dish perfect for any occasion. With a flaky crust and savory filling, it’s sure to become a family favorite.