Mince Beef Pie

Mince Beef and Onion Pie is a comforting and delicious dish made with minced beef, onions, peppers, and tomatoes filled in a buttery and crispy pastry.

Ready in just 40 minutes, it is the perfect dish for weeknight meals, but also great for a Sunday lunch or special occasions such as Thanksgiving or Christmas.

Jump to:

• Why This Recipe Works?
• Ingredients You'll Need
• Step-by-Step Instructions
• Top Tips From the Chef
• Serving Suggestions
• Recipe FAQs
• Related Recipes
• Mince Beef and Onion Pie

This super-easy savory meat pie is as yummy as it looks and is packed with Mediterranean flavors. Perfect recipe if you are craving some delicious meat pie but don't have time for slow cooking.

Why This Recipe Works?

• This savory mince and onion pie is perfect for a weekday meal and a perfect crowd-pleaser.

• You can prepare the ground beef filling and the pastry a couple of days in advance. Keep them in the fridge separately and build the pie on the day you want to cook.

• You can freeze the leftovers and keep them for up to 3 months.

• This super delicious pie is very easy to make with step-by-step instructions and pictures.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Meat Filling

• Ground beef - I prefer minced beef with %15 fat content. This pie would also taste great with any other minced meat such as lamb or turkey.

• Onions - I use brown onions but yellow, white, or red onions are fine as well.

• Green peppers - Turkish green peppers are best for this recipe but you can use bell peppers or Padron peppers if you prefer.

• Tomatoes - Use fresh tomatoes to add some tanginess and color to the dish. You can use tinned tomatoes but you need to cook until the liquid evaporates and add a pinch of sugar.

• Parsley - Flat-leaf or curly parsley perfectly complements this pie but you can use thyme, chives, or any other herbs you prefer.

• Seasoning - Adjust the salt to your taste, this amount works perfectly for us but we all have different taste buds. You can add extra chilies to spice this dish up but the warmth from Turkish peppers is usually enough for this dish.

Pastry

• Plain flour - It is also known as all-purpose flour and is best for pastries, cakes, and biscuits.

• Butter - This recipe recalls less butter than usual pie crusts which makes it healthier yet still deliciously crispy! Gently melt the butter without letting it boil and let it cool down for 5 minutes before adding it to the flour.

• Yogurt - Use plain yogurt with no sugar or flavor added. Yogurt adds the pastry a tangy flavor and also makes them fluffy and light.

• Baking powder - Baking powder helps to increase the volume and lighten the texture of the pastry.

Step-by-Step Instructions

Prepare the Dough

Sift the flour, baking powder, and salt in a large bowl. Add the melted butter, yogurt, milk, and egg to the dry ingredients and mix until you form a dough.

Knead the dough for a minute until it feels soft and smooth. Cover the dough and let it cool in the fridge for half an hour while preparing the meat filling.

Prepare the Meat Filling

Place a pan on medium heat and brown the mince, stirring occasionally with a wooden spoon to break the mince down into small pieces.

When the meat is browned, add 1 tablespoon of olive oil and sauté the onions.(Skip the olive oil if the mince releases enough fat to sauté the onions).

Add peppers and saute for another minute before adding the tomatoes.

Cook for a few minutes, then add the parsley, salt, pepper, and paprika. Give it a good stir and remove the pan from the heat. Let the filling cool down while lining the pastry.

Assemble the Pie and Cook

Preheat the oven to 180° C (360° F). Take the pastry out of the fridge and divide it into ⅔ and ⅓. 

Use the larger section ( the ⅔ ) of the pastry to line your 23 cm (9") diameter spring cake pan. Roll the pastry out to the size of 30 cm (12") dia and line the bottom and sides of your cake pan.

Spoon the meat filling into the pastry and fold the excess pastry onto the filling.

Divide the rest of the pastry into 7 pieces and roll them into strips to decorate the top of the pie. Egg wash the pastry with egg and sprinkle on nigella seeds or sesame seeds.

Alternatively, you can roll the dough into a circle and cover the filling entirely. Cook in the preheated oven for 25 minutes or until the pastry is golden brown.

Top Tips From the Chef

• Let the mince and onion pie filling cool down entirely before assembling the pie to avoid the pastry melting.

• Always start with browning the mince before adding the other ingredients. The mince will release its fat and you might not need to add oil to brown your onions or sautée your vegetables depending on how much fat the mince contains.

• Don't worry if your pie doesn't look like a piece of art, this is a rustic pie and it still will taste delicious.

Serving Suggestions

There are many ways to enjoy this scrumptious beef pie. I really enjoy eating with some healthy salad such as Rocket Salad With Parmesan, Indian Chickpea Salad (Chana Salad) or Greek Cucumber Salad.

For a more substantial meal why not add a bowl of soup to your menu? Try out this super healthy Turkish Lentil Soup (Mercimek Corbasi), Red Pepper and Tomato Soup or Spiced Butternut Squash Soup.

Recipe FAQs

Related Recipes

For other delicious savory pie recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this scrumptious Mince Beef and Onion Pie as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun! 

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