Best 4 Simple Beef And Onion Pie Recipes
Indulge in a culinary delight with our irresistible Beef and Onion Pie, a classic dish that combines the savory flavors of tender beef, caramelized onions, and a flaky, golden crust. This hearty and comforting pie is perfect for a cozy family dinner or a special occasion. Our recipe collection offers two variations to satisfy your taste buds: a traditional Beef and Onion Pie and a unique Guinness Beef and Onion Pie. Each recipe is meticulously crafted to guide you through the process of creating this delectable dish, ensuring perfect results every time. With step-by-step instructions, helpful tips, and stunning food photography, our recipes will transform your kitchen into a culinary haven.
Here are our top 4 tried and tested recipes!
STEAK AND ONION PIE
This hearty main dish has been a family favorite for at least 30 years. Our three sons are now grown and on their own...but they always come home when they hear what's in the oven! My husband, Mel, and I are enjoying retirement. Traveling is fun, visiting family and friends is better, but sitting on the back porch and "watching the world go by" is best of all!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, lightly brown onion in oil. Meanwhile, combine the flour, allspice, salt, pepper and ginger in a large shallow bowl. Add meat cubes, a few pieces at a time, and toss to coat. , Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer until meat is tender, about 1 hour, stirring occasionally. , Add potatoes, carrots and reserved onions; cover and cook for 10 minutes. Stir in peas; cook until all vegetables are tender, about 10 minutes., Spoon meat mixture into an 8-in. square baking dish. Roll crust into a 9-in. square; place over meat mixture and seal edges to pan, trimming crust if needed. Cut several small steam vents in crust. Bake at 450° until pastry is browned, 25-30 minutes.
Nutrition Facts : Calories 460 calories, Fat 20g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 601mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.
EASY STEAK PIE
Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 3h15m
Number Of Ingredients 8
Steps:
- To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
- Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
- To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium
MINCED BEEF AND ONION PIE
The IngredientsThe Meat: Lean minced beef with less than 20% fatThe Onions: white or red your choice, but don't skimp on them, Onions cook down to nothing so don't be shy.The Sauce: produced from the flavour of the meat and the onions with the addition of a good Beef Stock. I know a good homemade beef stock takes a long time, so using a good quality beef stock cube does the job just as well.The addition of half a small glass of red wine will enhance the flavour, but that is purely optional.The Pastry: I always like to make this pie with a good shortcrust pastry, but there's nothing in the cook's bible that says this is set in stone, puff pastry will do the job just fine if that is your preference.Service: It's got to be creamy mashed potatoes with this one and then other veggies of your choice, I always plumb for minted garden peas with mine
Provided by GeeDee
Categories Main Course
Time 1h40m
Number Of Ingredients 12
Steps:
- Leave the Pastry in the fridge until neededPreheat the oven to 200°C/180°C fan/gas mark 6.
- Heat a deep pan over a medium-high heat and cook the mince until it has browned all over and no pink meat remains, make sure you break the meat up with a spatula. leaving no lumps, you can heat some oil in the pan if you wish, but I prefer to let meat cook in its own juices.Let it cook in its own juices for 3 to 4 minutes
- Add the onion and thyme and cook for another 3 to 4 minutes. Stirring continuouslyStir in the tomato purée and cook for 2/3 minutes., keep stirring
- Stir in the flour and combine well, allow the mince to cook out for a further minute or two.
- Gradually stir in the stock, and Worcestershire sauce, add the wine at this stage if using. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 30 minutes.If the sauce is not as thick as you would like, mix a little flour and water in a cup to a thickish paste and stir into the mix and let it simmer for another 10 minutes to thicken up, Remove the Thyme if using sprigs and set aside and allow to cool
- Grab the pastry and divide into ⅓ and ⅔.
- For the base of the pie, use the larger piece of pastry and shape it into a disc shape as best you can and roll out turning at 45° angles on each roll to get as round a piece of pastry as possible, which is larger than the pie dish
- Roll the pastry onto a rolling pin and drape over the pie dish. Ease the pastry into the shape of the dish leaving the edges overlapping the top, make sure to get the pastry well into the angle of the base and sides of the dish.
- Fill with the cooled mince mixture.
- Beat the egg with a dash of milk
- Roll out the second piece of pastry, in the same way, trying to get a circular shape slightly larger than the pie dishBrush the edges of the lined pie dish with a little egg wash and roll the pastry onto your rolling pin and drape over the top of the piePress the edges of the pastry together and trim the excess around with a sharp knife
- Using the two forefingers of one hand and the thumb of the other crimp all around the edge of the pie, or you can use a fork to decorate the edge.
- Brush the top with egg wash. Make two incisions with the tip of a sharp knife to allow steam to escape when baking
- Bake for 20-25 minutes or until golden brown.Serve with mashed potatoes and minted garden peas.Enjoy
Nutrition Facts : Calories 805 cal
SIMPLE BEEF AND ONION PIE
Make and share this Simple Beef and Onion Pie recipe from Food.com.
Provided by Donna Sowerby
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef and onions together; drain off fat.
- Add beef gravy and stir through until warm.
- Transfer to 9" pie plate and cover with pie crust; brush crust with milk.
- Bake at 425F until crust is golden brown.
Tips:
- Use high-quality ingredients: The quality of your ingredients will directly impact the flavor of your pie. Use fresh, flavorful beef and onions, and a good quality puff pastry.
- Cook the beef and onions slowly: This will allow the flavors to develop and deepen. Don't rush the process.
- Season the beef and onions well: Use a generous amount of salt and pepper, and add other spices to taste. You can also add a splash of Worcestershire sauce or soy sauce for extra flavor.
- Use a good quality puff pastry: Puff pastry is what makes this pie so special. Make sure to use a brand that you trust and that is not too dry or crumbly.
- Chill the pie before baking: This will help the pastry to rise and prevent it from becoming soggy.
- Bake the pie until the pastry is golden brown and the filling is bubbling: This will ensure that the pie is cooked through.
- Let the pie cool slightly before serving: This will allow the filling to set and make it easier to slice.
Conclusion:
This simple beef and onion pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. With its flaky puff pastry crust and flavorful beef and onion filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a hearty and satisfying meal, give this simple beef and onion pie a try. You won't be disappointed!
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