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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (379g) Recipe makes 4 servings |
||
| Calories 779 | ||
| Calories from Fat 504 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.1g | 86% | |
| Saturated Fat 16.3g | 81% | |
| Monounsaturated Fat 24.7g | ||
| Polyunsaturated Fat 10.0g | ||
| Trans Fat 1.4g | ||
| Cholesterol 81mg | 27% | |
| Sodium 1074mg | 44% | |
| Potassium 530mg | 15% | |
| Total Carbohydrate 43.0g | 14% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 3.5g | ||
| Protein 25.2g | 50% | |
Ingredients
- 1 lb beef mince
- 1 large onion, diced
- 2 tablespoons sunflower oil
- 1 pint water
- 3 beef bouillon cubes
- 3 tablespoons worcestershire sauce
- 340 g frozen shortcrust pastry
- 1 tablespoon milk, for brushing pastry
Directions
1
Heat sunflower oil in a large pan and gently fry onions until translucent.2
Add mince to pan and break up with a fork- add the water making sure the mince is completely covered and bring to the boil.3
Crumble in the oxo cubes and add the worcestershire sauce.4
Cover the pan and reduce heat- simmer gently for 20 minutes.5
When mince and onions are cooked allow to cool for about 15 minutes.6
Roll out pastry on a floured surface and use half to line a 9 inch round shallow baking tin- make a lid with remaining pastry.7
Put mince and onion mixture in tin and cover with pastry lid- thumb round the edges to seal and cut a small slit in centre of pastry lid- brush pastry with the milk.8
Cook in a preheated oven at 190c for 30 minutes.9
Best served with mashed potatoes and vegetable of your choice.
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Featured Reviews for This Recipe
From: moomin
On Apr 1, 2009
Yummy in my tummy!! That's what I like... few ingredients, quick and easy to follow directions!
From: Gerry 999
On Nov 25, 2005
Your Broccoli & Cauliflower Lasagna was such a hit at our house that I just had to give your Mince and Onion pie a go ... my first. Most definitely a good way to be dressing up minced beef. I made as directed. Next time I will use a touch less bouillon and Worcestershire sauce. In my 'Canadian oven' 350 degrees and 30 minutes gave me lovely golden topped mince pie. Thank you Rufus T for bringing a little of Scotland to my kitchen.
From: Thenumber1mummy
On Sep 27, 2006
My husband is english living in Germany with me (German) and he just loved this mince & onion pie!!! Didn't put in the worcester sauce though as we don't have it here. Really easy to make as well. Thanks for this great recipe!!!
From: Burned Toast
On Jan 11, 2007
This was a nice recipe. The kids enjoyed it, which is rare. It was not made clear whether we were supposed to boil off all of the liquid before putting the mince and onion mixture into the pie crust, so I drained off almost 2 cups of liquid. Unfortunately, it was still runny and made the bottom crust soggy. It also looked unappetizing. I used frozen, diced onions, which were ideal to cut the cooking time. I also used beef granules to replace the bouillon cubes. My frozen pie crust was just a tad too sweet for this recipe, but that is not your fault. Next time I make this, I will boil off all of the liquid and use a different pie crust (or find a recipe here) that is not sweet (aka a fruit pie crust). I had a 9.5 inch pie plate, and I needed just 1/2 tablespoon of milk to coat the top. This was great with the mashed potatoes, by the way. I ate them together with every forkful. Yummy! We rounded it out with a salad, and it was a very filling meal. We have half of the pie left over this morning. This is a recipe I will try again with the above modifications. It goes well with my international-themed menu this week (Russian, French, Scottish, Japanese, German). Thanks for sharing it!
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