Whether gluten free or not, this is the BEST Mince Beef Pie. With a flavoursome, juicy, savoury mince filling, encased in crisp shortcrust pastry, it’s the perfect comfort food… at any time of the year. Optional dairy free.
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Originally published 19th January 2014… Updated 17th November 2022
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The BEST Mince Beef Pie – A family recipe shared and made gluten free
This Mince Beef Pie recipe comes from my childhood! It was a favourite meal growing up and is still being devoured many years on. So I just KNOW you’ll LOVE it too.
It’s tasty and comforting… full of good stuff and cheerfully cheap. While it may not be the quickest meal to make, it more than makes up for the effort with deliciousness. Honestly… I’ve seen vegetarians cave in for a slice of this very pie!
Unlike many mince beef pie recipes out there (which look dry and unappetising), this one is juicy and succulent without being ‘sloppy’ or wet. Plus… My recipe comes with gluten free pastry too… Of course, if you can eat gluten, don’t feel obliged to make it (although it’s without a doubt, as delicious as your usual crust).
Why you’ll love my Mince Beef Pie recipe
Pies are the ultimate comfort food. And while shop-bought pies are a variable feast on quality and flavour, they honestly never come close to homemade. So why choose this particular recipe for Minced Beef Pie?
- This pie is a proper pie! It has a full pastry crust… Top and bottom.
- The pastry is a crisp, light, golden shortcrust pastry, which marries to perfection against the soft, meaty warmth of the filling. And it’s gluten free!
- It has a savoury mince filling that is packed with flavour, perfectly seasoned and mouth-wateringly moist…
- And it contains hidden veg. So it’s perfect for helping the kids eat their five a day.
- It can be eaten hot at the dinner table, or cold in the lunch box!
- Or… can be easily made into individual Mince Beef Pies instead of one large one.
- It’s a perfect pie for the family… Or for sharing with friends at dinner parties and as part of a celebratory meal.
- Everyone will love eating it.
What’s the best pastry for making a Savoury Mince Pie?
Because this is a closed pie, the best pastry to make it is, without a doubt, a crisp shortcrust pastry. The texture contrasts well against the savoury mince filling and it will bake to perfection, without going soggy.
I usually use either my plain ‘go to’ Gluten Free Shortcrust Pastry Recipe or my Gluten Free Almond Pastry to make it. I’ve included the recipe for the basic gluten free shortcrust (no nut) pastry at the bottom of this post. However, if you are less confident about making gluten free pastry, the original pastry post is worth reading for all the tips and tricks.
If you are not gluten free, just use your usual wheat-based shortcrust pastry recipe and follow all the other instructions as stated.
And whether gluten free or not, feel free to use a chilled/frozen ready-made shortcrust, to save time and effort.
Making Mince Beef Pie safe for people with Coeliac Disease (Celiac)
Although this is a recipe I have been making since long before going gluten free, it is super-easy to make safe for people with Coeliac Disease (Celiac). Here’s how…
- Use a recipe for gluten free shortcrust pastry and then make it using confirmed gluten free flours.
- Make absolutely sure you buy gluten free (Tamari) soy sauce to add to the filling mix (standard soy sauce contains wheat). Shoyu is usually found in the ‘free from’ ambient aisle in good supermarkets.
- Check all ingredient labels to make sure there is no hidden gluten or risk from cross-contamination. If label checking is new to you, head over to my page ‘Coeliac Disease + Food’ to find out more.
Can I make this recipe dairy free as well as gluten free?
Yes. There are no dairy-containing ingredients in the savoury mince filling. Thus, as long as you use a dairy free-gluten free pastry recipe, it will be completely dairy free as well as gluten free. All the pastry recipes shared at Gluten Free Alchemist can be made dairy free. Simply make a straight sub of dairy free block in place of dairy butter.
Flora or Stork baking blocks (in the UK) are ideal.
Ingredient notes for making Minced Beef Pie
Beef Mince
Use beef mince with a higher fat content for making the filling. I usually use mince with a 10 to 15% fat content. This ensures the filling is rich, juicy and flavoursome and doesn’t become dry on cooking.
The Vegetables
Chop the onion, carrot and garlic finely for the best distribution of flavour and colour throughout the savoury mince… And to ensure that the veg is ‘hidden’ from fussy kids.
Because sweetcorn is usually something that children like, it doesn’t need hiding and adds a beautiful pop of colour when the pie is cut open. I use frozen corn. If using canned kernels, be sure to drain them well before adding to the mix.
Tomato Puree
Using concentrated tomato puree (available in little tins and tubes) brings an intensity of flavour without adding too much liquid.
Seasoning and extra flavour
Although additional seasoning is largely a matter of personal preference, I recommend using the recipe I have shared. Soy sauce offers a little umami savouriness which has been gently paired with a hint of natural honey sweetness. It’s a combination I use in lots of sauces, including in my Legendary Vegetable Lasagne and my Beef Bolognese Pie. And it’s utterly magic!
Herbs are flexible, but definitely bring an earthiness and depth of flavour to the pie… I tend to add some fresh parsley and/or dried oregano or mixed herbs.
Salt and pepper can be added as you wish. I recommend tasting the savoury mince filling when it’s in the pan and still hot. That way you can adjust any of the seasonings to fit your palate.
What type of tin is used to make Mince Beef Pie?
Mince Beef Pie should be made in a pie tin. Bear in mind that it is a substantially-filled pie, so the tin needs to be deep enough to pack well. As such, the recipe is not really suitable for a pie plate.
I always make mine in a slightly-tapered 9 inch round pie tin which is about 5 cm deep. This is the perfect size to fit all the savoury mince filling and also to allow for a sealable rim.
The 4 steps to making a Savoury Mince Pie…
Mince Beef Pie is made in four steps:
- Cook the savoury minced beef filling. This should be done first and then completely cooled before transferring to the pastry case. (If it’s not cool, the fat in the pastry dough will melt and it will not cook properly).
- Make the pastry dough… To line the base of the tin, before giving a quick chill in the fridge (for robustness). It is NOT blind-baked.
- Fill the pie with the cooked savoury mince, then top with pastry and seal.
- Bake!
Get Ahead
Because Mince Beef Pie is made in stages, it’s the perfect pie for ‘getting ahead’…
- Cook the savoury mince filling up to 2 days ahead of making the pie and store it in the fridge in an airtight container ready for the pastry.
- Make the pastry dough and wrap it in clingfilm to store in the fridge until ready to make the pie. Just remember to get it out an hour or so before rolling so that it is soft and pliable for moulding.
- Finish making the whole pie (including the pastry top and glaze), but leave it uncooked in the fridge ready to throw in the oven for a speedy meal. This can be done up to 2 days in advance, providing it is well chilled.
How to store and eat leftover Minced Beef Pie
This recipe makes a sizable pie. If you are a small family like us, then you are likely to have some leftovers to enjoy another day. So here’s what you need to know about storing the pie once it’s been cooked…
- Let the leftover pie cool completely, then wrap it well in foil (either remove from the tin or leave it in there). Store in the fridge for about 3 days.
- The leftovers can be eaten hot or cold. To reheat, wrap in foil and pop in a pre-heated oven (180 C/350 F/Gas 4) for 20 to 25 minutes.
- Alternatively, minced beef pie leftovers can be frozen. This can be either as the whole piece of remaining pie or cut into slices first. Wrap the pie in foil, or freezer wrap, or store it in a close-fitting airtight container and freeze for up to 3 months.
- When ready to eat the frozen pie, defrost it completely, before re-heating, in foil, in the oven at 180 C/350 F/Gas 4, for 20 to 25 minutes.
How to serve Savoury Mince Pie
Savoury Mince Pie is almost a meal in itself. However, like any meal, it’s always happy to be accompanied by some extra carbs and veg.
From a carb perspective, this pie is definitely best with potatoes… whether boiled, mashed, roasted, chipped or my most favourite type… Baby Hasselback Potatoes! If you prefer a helping of sweet potato instead, that’s fine too.
And veg? Mince Beef Pie is perfect with:
- Peas or extra boiled sweetcorn
- Broccoli (of any variety)
- Roasted Butternut Squash
- Spring Carrots and Parsnips
- Pan fried mushrooms
- Pan Fried Brussels Sprouts (with or without Halloumi)
- A delicious full-on grilled Best Corn on the Cob
- A splash of gravy
Ready to try my Mince Beef Pie?
And that’s it! My Mince Beef Pie has been made… And shared. I hope you love it. The recipe is just below if you scroll an extra inch or two. Please tell me what you think. Feedback not only makes me feel like I’m not alone in my kitchen, but also helps me to learn. You can leave a comment at the bottom, contact me by email, or via social media (Instagram, Facebook, Twitter or Pinterest). And rating the recipe helps too… It honestly helps other people to find it! ⭐️⭐️⭐️⭐️⭐️
I’ve shared a couple more photos of my favourite GFHQ savoury pies for inspiration below. But we have lots more over in our Gluten Free Pastry Index.
For everything else, check out the main Gluten Free Recipe Index. It’s the navigational hub for everything gluten free on the blog.
All shared for FREE with my love
More savoury pastry dinner inspiration
Mince Beef Pie
Key equipment
- fridge
- sharp vegetable knife
- chopping board
- large saucepan
- oven + hob
- small mixing bowl
- fork
Ingredients
Pastry case
- 600 g shortcrust pastry dough (approx weight) – See separate recipe card on post or use alternative of choice.
Savoury Mince Beef Filling
- 1 large onion finely chopped
- 1 large carrot finely chopped
- 1 large garlic clove crushed/finely chopped
- 500 g beef steak mince 10 to 15% fat (ground beef)
- 140 g concentrated tomato puree = 1 small tin in weight
- 1 tbsp runny honey
- 1 tbsp gluten free soy sauce (gluten free Tamari)
- 100 ml water
- 85 g sweetcorn kernels frozen or tinned (thoroughly drained)
- 3 tbsp finely chopped fresh parsley (or 1 tsp dried parsley/thyme/oregano/mixed herbs)
- salt and pepper to season
Egg wash
- 1 egg mixed with a little milk to glaze
Instructions
Savoury Mince Beef Filling – (make first and allow to cool completely before being put in the pastry)
- Gently fry the chopped onion, carrot and garlic together in a large saucepan or frying pan over a medium heat, until soft. Stir frequently.
- Add the beef mince and continue to fry gently, stirring frequently, until the mince has browned.
- Add the tomato puree, honey and soy sauce. Continue to stir and cook until completely combined.
- Add the water and stir until the mix is simmering.
- Lastly, add the sweetcorn and parsley/herbs and season with salt and pepper.
- Stir through and continue to simmer gently (stirring occasionally) for a further 10 minutes to complete the cooking process. The filling should be moist, but without excess liquid. If it seems too dry, add a drop more water and stir through. If it seems too wet, allow to simmer for a little longer, stirring until the excess liquid has steamed-off.
- Once cooked, remove from the heat and allow to cool as quickly as possible (leave the pan lid off and stir frequently).
Pastry
- Make the pastry as per separate recipe ((or use commercially made ready-to-roll shortcrust pastry).
- Cut off about two thirds of the pastry dough and using a rolling pin, roll and completely line the pie tin. (Set the remaining pastry dough aside, wrapped tightly in clingfilm to prevent it drying out). Trim the top to fit the tin.
- Repair any obvious holes or cracks in the pastry base by patching with rolled and dampened pastry strips and smoothing with a finger dipped in water.
- Place the pastry base in the fridge to chill and firm (minimum 30 minutes, or until ready to fill).
- NOTE: While the pastry can be made either before or after making the filling, be aware that the filling will need to be completely cold before being put into the raw pastry case.
Filling and Topping
- Once the minced beef filling is cold and the pastry is chilled, spoon the filling into the prepared pie base and press down gently with the back of a spoon to compress.
- Roll out the remaining pastry to make the pie lid (it needs to be larger than the top of the tin), so that it can be moulded and sealed against the edges.
- Moisten the exposed inside top edge of the pastry base with water, milk or egg wash.
- Carefully transfer the pastry for the lid and mould it onto the top of the pie. (Make sure it fits snuggly against the meat filling and moulds up the side edge of the pastry base).
- Carefully trim off any excess pastry around the top of the tin and gently press together the two pastry edges to stick and seal.
- If there are remaining pastry off-cuts, these can be (optionally) re-rolled and cut into decoration. Shape and stick to the top of the pie by moistening and pressing onto the pastry lid.
- Place the pie in the fridge to chill and 'rest' for 30 to 45 minutes before baking.
Egg Washing and Baking
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Mix a little egg with a drop of milk and beat together well.
- Using a pastry brush, brush the wash onto the top of the pastry to glaze.
- Poke 2 to 3 small holes in the top of the pie to let out steam.
- Bake for about 30 to 45 minutes until the pastry is golden brown and crisp on the top.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Gluten Free Shortcrust Pastry (Enough for fully enclosed 9 to 10 inch pie)
Key equipment
- large bowl
- small bowl
- fork
- flat table knife
Ingredients
- 330 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES
- 1½ tsp xanthan gum
- ¾ tsp fine sea salt (for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry)
- 85 g unsalted butter cold and very small-cubed (or dairy free block alternative)
- 80 g lard/Trex cold and very small-cubed
- 1½ large egg = approx 90g (See NOTES at the bottom) UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 to 3 tbsp very cold water Approximate amount – or a drop more if needed
Instructions
- Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips, until it resembles coarse breadcrumbs. (See Main BLOG POST for tips).
- In a small bowl, beat the egg with 1 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Mince Beef Pie shared with
- Cook Blog Share 2022 Weeks 48 to 49 with Feast Glorious Feast
- What’s For Dinner #395 with The Lazy Gastronome
- Full Plate Thursday #616 with Miz Helen’s Country Cottage
- Fiesta Friday #460 with Angie
The pastry on this is so crisp and the filling so meaty and delicious, as always – such a great recipe!
Thanks Chloe. That’s very kind of you x
Wow! This is a beautiful dish!! Thanks for sharing at the What’s for Dinner party. Have a fabulous week!
Thanks Helen. You too x
Lololol! Who knew English could be so different in different places? And I still wouldn’t know the answer to my question without help! You and yours have lovely weekend too!
You too Alene. Language is a crazy thing sometimes x
What a delicious meat pie! And WOW, that pie crust looks so wonderfully flaky, no easy task for gluten free!
Thank you so much Leslie. It’s definitely a favourite in our house x
I have a probably stupid question. We don’t have anything called beef mince. Is it just ground beef? This sounds delicious; it pushes all my buttons. And blend B!!! Thank you!
Hi Alene
There’s no such thing as a stupid question xx
And yes… It’s the same as ground beef. Another language difference eh?! 😂😂🤭
Have a great weekend
Kate xx