a white wine sauce with luscious, creamy chicken. Serving with rice.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 ½ pounds lean ground beef
- 1 large onion, minced
- ⅛ teaspoon beef bouillon granules
- 4 cups water to cover
- 2 tablespoons cornstarch
- ¼ cup water
- 1 recipe pastry for a 9 inch double crust pie
Instructions
- Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
- Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
- Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out pastry to fit a 9-inch pie plate.
- Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
- Bake in preheated oven until pie crust is lightly browned, about 40 minutes.
Nutrition Facts
| Calories | 467 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 11 g |
| Sodium | 304 mg |
| Sugars | 1 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Great dish,I added a 1 lb of ground pork and used beef broth to cook and soften the onion ,when I added the cornstarch to thicken I also used Brown gravy instant thickener, To top it off I used a regular pie crust bottom but a biscuit top.
To save on time, I browned the beef rather than boil and used a pre-made double pastry shell. I also added peas, carrots, corn and Worcestershire as others suggested. Since my kids aren’t fans of onions, I used 2 tsp onion powder instead. The whole family ate this up! Thanks for the recipe!
Son and husband loved this. I did make some additions. I took the skin off a bratwurst and browned that with the ground beef, and then stirred in half a package of frozen vegetables before putting it in the pie crust. The sausage really added a nice flavor. Served with mashed potatoes and had very few leftovers!
This was pretty good. I will have to try making it with ground lamb some time.
Delicious recipe!
This recipe was fantastic! My husband is from England and he said it tasted just like home. Even my picky kids loved it. I added frozen peas and carrots just to give it more texture.
Really close to my grandmothers Scottish Mince Pie. Really nice flavour. She was from Inverness. Thank for the nice recipe. I used stock instead of bouillon which cut back on the salt, otherwise fabulous
My husband is from small town in Scotland, and he said to me “this is spot on”. He really enjoyed this, thanks for sharing.
This came out great! YUM!
Used this recipe for a historical character party (everyone finds a historical character and brings a dish form that persons country.) Everyone Loved it. it was very easy to make and wasn’t time consuming, so i had plenty of time to get my costume ready 😉
My grandmother cooked this quite a bit for us when I was growing up. Basically the same recipe but not as a pie. Quarter cut potatoes were instead boiled with the mince. Bovril was Granny’s boullion of choice which did make a slightly thicker, meatier tasting gravy. Wish I liked the tripe soup she made as much as I liked her mince and tatties. :>)
it was good but is it better to bake the crust before the meat is put in or to not
it was 4 because i ended up adding things to my taste which for us made it a 6! the things we added were, boiling the meat in beer instead of water and keeping it in instead of draining and then adding more water (which i understand for those of you who want to be healthy). i also added a splash of worcestershire, and sliced mushrooms. and to finish it off i added a little grated sharp cheddar before putting the pastry top on the pie. made it a bit more like the pies i had in england (don’t know about scotland). turned out fantastic!!! a new fave in the family.
Great recipe, tastes very like the mince pie my mum used to make for us as kids. Added some diced carrot and some peas, will add this to my repertoire as the kids ate every last bit of it.
This was very tasty. I did add a teaspoon or so of BBQ sauce and also some Parissiene Essence to give it a nice rich brown colour. A definite cook again.
I made this with venison and it was to die for! Don’t be intimidated by meat pies, they are a hearthy and easy dinner.
I make this for my husband all the time…he loves it. I use the traditional OXO stock cubes instead of the Bisto, less salty! Not quite the real thing..but good none the less.
This is the sort of tasty recipe my mum would make. I would add to the reviewer, who promoted mashed potato and no pastry for the mince, that we’re talking about 2 different dishes here. My mum used to make mince and tatties with either mashed (champed) or boiled potatoes. Mashed was favourite as it soaked up the gravy better. Sometimes, according to season and what our back garden had to offer, the mince had green peas in it, or carrots, or baby turnips, or parsnips. Mince pies could be with top crust only, or top and bottom and we had with mashed or boiled or new potatoes. We used to get really flavoursome family steak pies (or with kidney too) with puff-pastry top from the local butcher. Very tasty ! Nowadays I live and work in an Arab country where such dishes are non-existent.
This is a great recipe and was so easy to follow. I threw in some frozen peas and fresh chopped carrots before pouring the mince mix into the crust. I served this at a Sunday family dinner and everyone absolutely raved about it. I even made an extra one and froze it for a quick weekday meal. SO GOOD!
My husband is from New Zealand and I have been looking for a recipe to render his cravings….it worked! I wish I could find the smaller pie crusts, but it was good in the big pie. Do not add any extra salt! There really isnt a need for it:)
A nice meal. We added a layer of mashed potatoes before covering with the top pastry.