Jamie Oliver’s Mince and Onion Pie is a comforting classic, combining rich, savory minced beef with caramelized onions encased in golden, flaky pastry. This hearty pie is perfect for a family dinner or a special gathering, offering a satisfying combination of textures and flavors.
The filling is simple but deeply flavorful, making it a go-to recipe when you want something warming and delicious. With Jamie’s straightforward approach, you’ll have a homemade pie that’s both impressive and easy to prepare.
Jamie Oliver Mince and Onion Pie
Jamie Oliver’s Mince and Onion Pie is a traditional British dish made with minced beef, onions, and a flavorful gravy, all wrapped in a buttery shortcrust or puff pastry. The filling is cooked until rich and tender, then enclosed in a pie crust and baked to perfection. The result is a delicious pie with a crispy, golden crust and a hearty, savory filling.
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Why You Should Try This Recipe
- Comforting and hearty: A warm, satisfying dish that’s perfect for colder days.
- Rich flavor: The combination of minced beef, caramelized onions, and savory gravy is deeply flavorful.
- Easy to make: With simple ingredients and clear steps, this pie is easy to prepare.
- Crowd-pleaser: A great dish for feeding a family or serving at a dinner party.
- Make-ahead option: You can prepare the filling in advance, making assembly quick and easy.
Ingredients Needed to Make Jamie Oliver Mince and Onion Pie
For the Filling:
- Minced beef (500g / 1 lb): Lean or regular beef for a rich, meaty filling.
- Onions (2 large): Finely chopped, adding sweetness and depth to the pie.
- Garlic cloves (2): Minced, for extra flavor.
- Beef stock (250ml / 1 cup): Forms the base of the savory gravy.
- Worcestershire sauce (2 tbsp): Adds a tangy, umami boost to the filling.
- Tomato paste (1 tbsp): Thickens the sauce and adds richness.
- Plain flour (1 tbsp): To thicken the gravy.
- Olive oil (2 tbsp): For frying the mince and onions.
- Salt and pepper: To taste, for seasoning.
For the Pastry:
- Shortcrust or puff pastry (400g / 14 oz): Store-bought or homemade, for the pie crust.
- Egg (1, beaten): For egg wash, give the pastry a golden, shiny finish.
Equipment
- Large frying pan
- Rolling pin
- Pie dish (23cm / 9in)
- Knife and chopping board
- Wooden spoon
- Baking brush
Instructions to Make Jamie Oliver Mince and Onion Pie
1. Prepare the Filling:
- Heat the oil: In a large frying pan, heat the olive oil over medium heat.
- Cook the onions and garlic: Add the chopped onions and garlic, cooking for 5-7 minutes until softened and lightly caramelized.
- Brown the mince: Add the minced beef to the pan, breaking it up with a spoon. Cook until browned all over.
- Add flour and tomato paste: Stir in the flour and tomato paste, cooking for 1-2 minutes to thicken the mixture.
- Pour in the stock and Worcestershire sauce: Add the beef stock and Worcestershire sauce, stirring well. Let the mixture simmer for 15 minutes until the gravy has thickened.
- Season and cool: Season with salt and pepper, then remove from heat. Let the filling cool slightly before assembling the pie.
2. Roll Out the Pastry:
- Prepare the pie dish: Preheat your oven to 200°C (400°F). Roll out half of the pastry on a floured surface to line the bottom of your pie dish.
- Fill the pie: Spoon the cooled mince and onion filling into the pastry-lined dish, spreading it out evenly.
3. Top the Pie:
- Roll out the top crust: Roll out the remaining pastry and place it over the filling. Trim the edges and press them together to seal. Crimp the edges with a fork for a decorative finish.
- Egg wash: Brush the top of the pie with beaten egg to create a golden crust.
4. Bake the Pie:
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Cool slightly: Let the pie cool for a few minutes before serving.
What Goes Well With Jamie Oliver Mince and Onion Pie
- Mashed potatoes: Serve with creamy mashed potatoes for a classic, comforting meal.
- Steamed vegetables: Green beans, carrots, or peas make a healthy, vibrant side.
- Gravy: Add extra beef gravy for an indulgent finish.
- Salad: A light side salad with a tangy vinaigrette provides a refreshing contrast to the rich pie.
- Roasted root vegetables: Roast parsnips or carrots for a hearty, warming side dish.
Expert Tips for Making the Best Jamie Oliver Mince and Onion Pie
- Cool the filling: Make sure the mince and onion filling is cooled slightly before adding it to the pastry to prevent the pastry from becoming soggy.
- Use shortcrust for a buttery crust: Shortcrust pastry gives a rich, buttery flavor that complements the savory filling perfectly.
- Thicken the gravy: If the gravy is too thin, stir in an extra teaspoon of flour to thicken it up before filling the pie.
- Make ahead: You can prepare the filling a day in advance and store it in the fridge, making assembly quick and easy on the day of serving.
Easy Variations of Jamie Oliver Mince and Onion Pie
- Chicken and onion pie: Swap the minced beef for shredded cooked chicken for a lighter version.
- Vegetarian version: Replace the mince with lentils or a meat substitute for a vegetarian pie.
- Add mushrooms: For extra flavor and texture, add chopped mushrooms to the filling.
- Puff pastry top: Use puff pastry for a flakier, lighter topping.
Best Practices to Store Jamie Oliver Mince and Onion Pie
- Refrigerate leftovers: Store leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze for later: The pie can be frozen before or after baking. Wrap it tightly in cling film and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Label and date: Always label containers with the date to track freshness.
Best Practices to Reheat Jamie Oliver Mince and Onion Pie
- Oven method: Reheat the pie in the oven at 180°C (350°F) for 15-20 minutes until warmed through.
- Microwave method: For quicker reheating, individual slices can be reheated in the microwave for 2-3 minutes, though the pastry may not remain as crisp.
How Can I Make Jamie Oliver Mince and Onion Pie Healthier?
- Use lean mince: Opt for lean minced beef to reduce the fat content without compromising flavor.
- Add more vegetables: Boost the nutrition by adding extra vegetables like carrots, peas, or bell peppers to the filling.
- Skip the pastry: For a lighter option, turn this into a mince and onion bake with mashed potato topping instead of pastry.
- Use whole wheat pastry: For added fiber, use whole wheat pastry or a mix of whole wheat and white flour for the crust.
Nutrition Value (per serving):
- Calories: 450
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Protein: 25g
- Fiber: 3g
FAQs
Can I use puff pastry instead of shortcrust for mince and onion pie?
Yes, you can use puff pastry for a lighter, flakier top crust. Puff pastry adds a crisp texture that contrasts well with the rich mince and onion filling, though shortcrust is more traditional for this type of pie.
Can I freeze mince and onion pie before baking?
Yes, you can assemble the pie and freeze it before baking. Wrap the pie tightly in cling film and foil, then freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as instructed.
How do I prevent the pie filling from being too runny?
To thicken the pie filling, add a tablespoon of flour or cornstarch to the mixture while cooking. This will help absorb excess liquid and create a thicker, more cohesive filling.
Can I make this recipe with leftover mince?
Yes, you can use leftover cooked mince for this pie. Simply reheat the mince, add the sautéed onions, and continue with the recipe as instructed for assembling and baking the pie.
Final Words
Jamie Oliver’s Mince and Onion Pie is a comforting, hearty dish that’s perfect for family meals or casual get-togethers. With its rich filling and golden pastry, this pie is sure to become a favorite at your table.
More By British Baking Recipes
- Jamie Oliver Stilton Sauce For Steak
- Jamie Oliver Honey Roasted Parsnips And Carrots
- Jamie Oliver Lamb Liver Pate
Jamie Oliver Mince And Onion Pie
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Mince and Onion Pie is a traditional British dish made with minced beef, onions, and a flavorful gravy, all wrapped in a buttery shortcrust or puff pastry. The filling is cooked until rich and tender, then enclosed in a pie crust and baked to perfection. The result is a delicious pie with a crispy, golden crust and a hearty, savory filling.
Ingredients
For the Filling:
- Minced beef (500g / 1 lb): Lean or regular beef for a rich, meaty filling.
- Onions (2 large): Finely chopped, adding sweetness and depth to the pie.
- Garlic cloves (2): Minced, for extra flavor.
- Beef stock (250ml / 1 cup): Forms the base of the savory gravy.
- Worcestershire sauce (2 tbsp): Adds a tangy, umami boost to the filling.
- Tomato paste (1 tbsp): Thickens the sauce and adds richness.
- Plain flour (1 tbsp): To thicken the gravy.
- Olive oil (2 tbsp): For frying the mince and onions.
- Salt and pepper: To taste, for seasoning.
For the Pastry:
- Shortcrust or puff pastry (400g / 14 oz): Store-bought or homemade, for the pie crust.
- Egg (1, beaten): For egg wash, giving the pastry a golden, shiny finish.
Instructions
1. Prepare the Filling:
- Heat the oil: In a large frying pan, heat the olive oil over medium heat.
- Cook the onions and garlic: Add the chopped onions and garlic, cooking for 5-7 minutes until softened and lightly caramelized.
- Brown the mince: Add the minced beef to the pan, breaking it up with a spoon. Cook until browned all over.
- Add flour and tomato paste: Stir in the flour and tomato paste, cooking for 1-2 minutes to thicken the mixture.
- Pour in the stock and Worcestershire sauce: Add the beef stock and Worcestershire sauce, stirring well. Let the mixture simmer for 15 minutes until the gravy has thickened.
- Season and cool: Season with salt and pepper, then remove from heat. Let the filling cool slightly before assembling the pie.
2. Roll Out the Pastry:
- Prepare the pie dish: Preheat your oven to 200°C (400°F). Roll out half of the pastry on a floured surface to line the bottom of your pie dish.
- Fill the pie: Spoon the cooled mince and onion filling into the pastry-lined dish, spreading it out evenly.
3. Top the Pie:
- Roll out the top crust: Roll out the remaining pastry and place it over the filling. Trim the edges and press them together to seal. Crimp the edges with a fork for a decorative finish.
- Egg wash: Brush the top of the pie with beaten egg to create a golden crust.
4. Bake the Pie:
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Cool slightly: Let the pie cool for a few minutes before serving.
