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This recipe for Minced Beef Pie comes from The Geat British Kitchen web site and has been reproduced with the permission of The British Food Trust which runs the site.

The British Food Trust website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the recipes on Trust's web site are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. The Trust's overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.

Have you seen the article "Pie, Mash and Liquor . . . the posh version". We think the liquor is very close to the original recipe <click here>

Make individual minced beef pies and serve them with a dollop of mashed potato and some parsley liquor to recreate the famous East End speciality of Pie, Mash and Liquor.

Ingredients for Minced Beef Pie

600 Gram Lean minced beef (1 lb 5 oz)
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 (3 oz)
300 ml Brown ale or bitter (11 fl oz)
400 Gram Puff pastry, or shortcrust or suet crust pastry (14 oz)
Milk or beaten egg to glaze

How to make Minced Beef Pie

  • 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.

Serves 4

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