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London Travel Guide

Minced Beef Pie

  • 600 Gram Lean minced beef.
  • 2 Tablespoon Vegetable oil.
  • 1 Medium Onion, peeled and chopped.
  • 2 Cloves Garlic, crushed.
  • 2 Tablespoon Plain flour.
  • 2 Tablespoon Tomato puree.
  • 1 Teaspoon English mustard.
  • 75 Gram Mushrooms, finely chopped.
  • 300 ml Brown ale or bitter.
  • 400 Gram Puff pastry or short crust or suet crust pastry.
  • Milk or beaten egg to glaze.
  • Brown the minced beef in the oil in a hot pan, breaking up the mince with the back of a spoon as it browns.
  • Add the onion and garlic and cook 2 minutes. Stir in the flour and tomato puree and cook a further 2 minutes. Add the mustard, mushrooms and brown ale and bring slowly to the boil. Cover then simmer for 20 minutes. Cool.
  • Turn the mixture into a 1 litre (1 3/4 pint) pie dish or 4 individual pie dishes.
  • Roll the pastry out large enough to cover the large pie dish or smaller dishes. Cut pastry to fit and press firmly onto the dish. Brush with milk to glaze.
  • Bake at 220 C / 425 F / Gas 7 for 15 minutes for small pies 20-25 minutes for large or until the pie is golden.
  • Serve the minced beef pies with a dollop of mashed potato and some parsley liquor to recreate the famous East End speciality of Pie, Mash and Liquor.
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