You will need a 22cm pie plate/tin.
This traditional minced beef and onion pie has the base of my staple selection of colourful vegetables to give it a real depth of flavour. The addition of dried porcini mushrooms (a wonderful winter store cupboard ingredient) gives it an extra savoury seasoning and means you don’t need to make any stock for this pie.
Ingredients
- 500g beef mince
- 1 large red onion, finely chopped
- 2 sticks of celery, finely chopped
- 2 carrots, finely chopped
- 2 cloves of garlic, finely chopped
- 2 teaspoons of tomato puree
- 1 heaped tablespoon dried porcini mushrooms, optional or 200ml beef stock
- Freshly ground black pepper or 2 teaspoons of savoury spice mix (see below)
- Salt
- 2 tablespoon olive oil or rapeseed oil
For the pastry
- 350g spelt or plain flour
- 200g butter
- 2 eggs, beaten plus 1 egg yolk plus a teaspoon of water for the egg wash
For the savoury spice mix
This will make more than you need for this pie but store what you don’t use in a clean jam jar for another winter casserole or pie. It adds a delicious and interesting savoury note!
- 1 tablespoon juniper berries
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole black pepper
- Grind the spices together
Method
- Set your electric ESSE on the economical setting, using the top right oven for the filling. If you are using the Ironheart heat the oven for the gauge to read moderate/hot.
- If using the dried mushrooms soak them in 200ml boiling water.
- To make the pastry, rub the butter into the flour until it resembles crumble.
- Add the eggs and work the mixture to a firm dough with a little gentle kneading. Add a splash of water if too dry. (You can use a food processor to speed up the process)
- Wrap and chill in the fridge while you make the filling for the pie.
- Heat the oil in a large frying pan on a high heat, add the mince and brown or until it loses its raw look, breaking it up with a table fork. Season with a good sprinkle of salt. Then add the celery, carrots, onions, garlic and cook, stirring for few minutes. Drain the mushrooms, keeping the liquid. Chop them and add to the mince mixture. Then stir in the flour and cook for 2 -3 minutes more. Add the mushroom liquid/stock, tomato puree, savoury spice mix or a good sprinkle of ground black pepper. Bring to the boil and cook in the ESSE for about 30 minutes until thickened. Add a splash more stock/water if too dry. Leave to cool while you roll out the pastry.
- Increase the oven temperature to 200C or hot/very hot on the Ironheart.
- Roll out two thirds of the pastry on a lightly floured surface to form a circle, then use it to line the base and sides of the dish. Roll out the remaining pastry to form the lid. Spoon in the cooled filling. Brush round the edge of the pastry with a little egg wash then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and you can cut out shapes to use for decoration if you wish. Brush the pie with egg wash and cook on the base of the ESSE and bake for about 35 – 40 minutes until the pastry is golden brown.
Recipe baked in the ESSE Electric Range Cooker by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.
Philippa is a professional cook and cookery writer and delights visitors with her creative and wholesome food. She shares her passion for locally grown and sourced quality ingredients. Philippa runs several themed ESSE cookery courses and demonstrations every year in her delightful country kitchen.
