Beef Pie Recipe

Beef mince: Ground beef that forms the main protein of the pie.

Onion: Adds sweetness and depth to the filling.

Garlic: Provides a robust, aromatic flavor.

Tomato paste: Concentrated tomato flavor that enriches the sauce.

Beef stock: Liquid base that adds savory richness to the filling.

Worcestershire sauce: Adds a tangy, umami flavor to the dish.

Frozen peas: Adds a pop of color and sweetness to the filling.

All-purpose flour: Forms the base of the pie crust.

Cold butter: Ensures a flaky, tender crust.

Salt: Enhances the flavors of both the filling and the crust.

Egg: Used for the egg wash to give the crust a golden, glossy finish.

When making the dough for the pie crust, ensure that the butter is very cold. This helps create a flaky texture. You can even chill the flour and mixing bowl in the fridge for about 30 minutes before starting.

• beef mince - Substitute with ground turkey: Ground turkey is a leaner option and has a similar texture to beef mince.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use ¼ teaspoon of garlic powder per clove.

• tomato paste - Substitute with ketchup: Ketchup can be used in a pinch, though it is sweeter; use slightly less and adjust seasoning.

• beef stock - Substitute with vegetable stock: Vegetable stock provides a similar depth of flavor and is suitable for vegetarians.

• worcestershire sauce - Substitute with soy sauce: Soy sauce adds umami and saltiness, similar to Worcestershire sauce.

• frozen peas - Substitute with frozen green beans: Green beans offer a similar texture and can be chopped to match the size of peas.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• cold butter - Substitute with margarine: Margarine can be used in place of butter for a dairy-free option, though it may alter the flavor slightly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• egg - Substitute with milk: Milk can be used for an egg wash to provide a similar golden-brown finish on the crust.

• Allow the beef pie to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the crust soggy.

• For storing in the refrigerator:

  1. Wrap the beef pie tightly with plastic wrap or aluminum foil.
  2. Place the wrapped pie in an airtight container to maintain freshness.
  3. Store in the refrigerator for up to 3-4 days.

• For freezing:

  1. Wrap the cooled beef pie in plastic wrap, ensuring it is tightly sealed to prevent freezer burn.
  2. Overwrap with aluminum foil for an extra layer of protection.
  3. Label the package with the date and contents.
  4. Freeze for up to 2-3 months.

• Reheating from the refrigerator:

  1. Preheat your oven to 180°C (350°F).
  2. Remove the beef pie from the refrigerator and unwrap it.
  3. Place the pie on a baking sheet and cover loosely with aluminum foil to prevent the crust from over-browning.
  4. Bake for 20-25 minutes or until heated through.

• Reheating from frozen:

  1. Preheat your oven to 180°C (350°F).
  2. Remove the beef pie from the freezer and unwrap it.
  3. Place the frozen pie on a baking sheet and cover loosely with aluminum foil.
  4. Bake for 45-60 minutes or until the pie is heated through and the crust is golden brown.
  5. For a crispier crust, remove the foil during the last 10-15 minutes of baking.

• For individual slices:

  1. Wrap each slice of beef pie in plastic wrap and then in aluminum foil.
  2. Store in an airtight container or freezer bag.
  3. Label with the date and contents.
  4. Freeze for up to 2-3 months.
  5. To reheat, unwrap the slice and place it on a microwave-safe plate.
  6. Microwave on medium power for 2-3 minutes, or until heated through, checking periodically.

• Preheat your oven to 180°C (350°F). Place the beef pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 20-25 minutes or until the filling is hot and the crust is crisp.

• If you're in a hurry, use the microwave. Place a slice of beef pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• For a crispier crust, use a combination of microwave and oven. Start by microwaving the beef pie slice for 1-2 minutes to heat the filling. Then transfer it to a preheated oven at 180°C (350°F) for an additional 5-10 minutes to crisp up the crust.

• If you have an air fryer, preheat it to 160°C (320°F). Place the beef pie slice in the basket and heat for about 5-7 minutes. This method ensures a crispy crust while keeping the filling hot and delicious.

• For stovetop reheating, place a slice of beef pie in a skillet over medium-low heat. Cover the skillet with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method helps maintain the crust's texture while warming the filling.

• Oven: Used to bake the pie at the specified temperature until it is golden brown.

• Pan: Used to cook the beef mince, onion, and garlic until they are browned and softened.

• Mixing bowl: Used to mix the flour, salt, and butter to form the dough.

• Rolling pin: Used to roll out the dough to the desired thickness for lining the pie dish and covering the pie.

• Pie dish: Used to hold the pie crust and beef mixture while baking.

• Knife: Used to chop the onion and mince the garlic.

• Cutting board: Used as a surface for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure the beef stock, flour, and frozen peas accurately.

• Measuring spoons: Used to measure the tomato paste, Worcestershire sauce, and salt accurately.

• Wooden spoon: Used to stir the beef mixture while it simmers.

• Pastry brush: Used to apply the egg wash on the pie crust for a golden finish.

• Fork: Used to crimp the edges of the pie crust and create a decorative finish.

• Cooling rack: Used to cool the pie after it comes out of the oven.

Prepare the filling: Cook the beef mince and onion mixture a day ahead and store it in the fridge. This allows the flavors to meld and saves time on the day of baking.

Use pre-made dough: Purchase pre-made pie crust from the store to skip the dough-making process entirely. This can significantly cut down on preparation time.

Frozen vegetables: Opt for frozen peas as they require no additional prep work, unlike fresh peas that need to be shelled.

Batch cooking: Double the recipe and freeze half of the beef mixture for a quick meal in the future.