Jamie Oliver’s Mince and Onion Pie is a traditional British-style savoury pie made with seasoned minced beef and caramelised onions, baked in a buttery pastry crust. The filling is gently simmered to develop flavour, then sealed and baked until golden. It’s simple, hearty, and deeply satisfying.
Heat olive oil in a large pan over medium heat. Add sliced onions and cook gently for 8–10 minutes until soft and slightly golden. Stir occasionally to prevent burning.
Add the minced beef to the pan. Break it up with a spoon and cook until browned all over. This should take around 5–7 minutes.
Sprinkle the flour over the mixture and stir well. Cook for 1–2 minutes to remove the raw flour taste.
Slowly add beef stock while stirring to avoid lumps. Add thyme. Let it simmer for 15–20 minutes until thick and rich. Season with salt and pepper.
Remove from heat and allow the filling to cool completely. Warm filling can make the pastry soggy.
Preheat your oven to 200°C (180°C fan). Line a pie dish with shortcrust pastry. Spoon in the cooled filling evenly.
Cover with puff pastry. Trim excess edges and press to seal. Cut small slits on top to let steam escape.
Brush with beaten egg for a golden finish. Bake for 25–30 minutes until puffed and golden brown.
Let it rest for 5–10 minutes before slicing.
Find it online: https://jamieolivereats.uk/mince-and-onion-pie/