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Jamie Oliver Mince And Onion Pie

Jamie Oliver Mince And Onion Pie

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.

Ingredients

Scale

For the Filling

  • 500g minced beef
  • 2 large onions, finely sliced
  • 2 tablespoons olive oil
  • 2 tablespoons plain flour
  • 300ml beef stock
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • Salt and black pepper to taste

For the Pastry

  • 1 sheet ready-made shortcrust pastry (for base)
  • 1 sheet puff pastry (for top)
  • 1 egg, beaten (for glazing)

Instructions

Step 1: Soften the Onions

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.

Step 2: Brown the Mince

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.

Step 3: Add Flour for Thickness

Sprinkle the flour over the mixture and stir well. Cook for 1–2 minutes to remove the raw flour taste.

Step 4: Pour in the Stock

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.

Step 5: Cool the Filling

Remove from heat and allow the filling to cool completely. Warm filling can make the pastry soggy.

Step 6: Assemble the Pie

Preheat your oven to 200°C (180°C fan). Line a pie dish with shortcrust pastry. Spoon in the cooled filling evenly.

Step 7: Add the Top Pastry

Cover with puff pastry. Trim excess edges and press to seal. Cut small slits on top to let steam escape.

Step 8: Glaze and Bake

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.