Jamie Oliver Mince And Onion Pie

This pie? It’s the kind of meal that stops you in your tracks. Jamie Oliver Mince And Onion Pie is something I stumbled into one chilly Wednesday. Needed warmth, something sturdy. That first bite—hot, beefy, buttery pastry—sent me back to my grandmother’s kitchen. Nothing fancy. Just deeply satisfying, belly-warming kind of food. The crust shatters under the fork, the filling hums with savoury depth. I couldn’t stop thinking about it after. Inspired by Jamie Oliver, yeah—but it’s the kind of dish that feels like yours the moment it comes out of the oven.

Ingredients Needed

For the filling:

• One big onion
• Sliced thin like paper
• 500g beef mince
• I used what I had—it wasn’t lean, and that’s fine
• A glug of olive oil
• One garlic clove. Smashed
• A tablespoon of plain flour
• 200ml beef stock. Use whatever’s in the cupboard
• A good dash (two tablespoons) of Worcestershire sauce
• A tablespoon of dark soy sauce—adds that dark richness
• One egg, beaten. For brushing the top later.

For the pastry:

• 200g plain flour, plus a bit for dusting
• A pinch of salt
• 100g cold unsalted butter, diced. Needs to be cold. Don’t skip that
• One egg, lightly beaten
• A teaspoon of apple cider vinegar
• A tablespoon of ice water
• Just enough to pull it together

How To Make Jamie Oliver Mince And Onion Pie

1. Making the pastry: I threw the flour, salt, and chunks of fridge-cold butter into the food processor. Gave it a few pulses until it looked like wet sand. Dropped in the egg, the vinegar, the cold water—slowly. Just until it clumped together. Didn’t knead. Wrapped it. Chilled it. You need that rest. Trust me.
2. Cooking the onion: Olive oil into the pan, medium heat. Sliced onions in. They softened. Slowly. Got a bit golden. Smelled sweet, kind of earthy. You’ll know when they’re ready—your nose will tell you.
3. Then the beef: Chucked in the garlic and beef mince. Break it up, let it colour. The fat sizzles. It starts to smell like dinner. Like real food. Took about five minutes.
4. Thickening it up: Sprinkled the flour straight over the beef. Stirred like mad so it didn’t clump. Then poured in the stock, Worcestershire, soy. Let it simmer. Watched it turn from loose to luscious. It should coat a spoon, not run off it.
5. Important bit—cool it down: I turned off the heat and walked away. Hot filling in cold pastry is a disaster waiting to happen. So yeah. Wait.
6. Lining the dish: Rolled out two-thirds of the dough on a floured table. About 3mm thick. Pressed it into the pie dish. Patience here matters.
7. Filling and topping: Once the meat mixture cooled, I filled the pastry-lined dish. Rolled out the rest of the dough and placed it over the top. Egg around the edge. Press and seal. Trim the edges. A little vent in the middle so it doesn’t explode.
8. Baking: Into a hot oven—200°C. Sat the pie dish on a baking sheet that’d been in there preheating. Helps crisp the bottom. Left it in for about 40 minutes. It came out bubbling, golden, slightly uneven—perfect.
9. To serve: Don’t dive in straight away. Give it five minutes. Just enough to not scorch your tongue.

Why I Love This Recipe

I made it on a dreary day, and honestly? It turned everything around. The house smelled like something real was happening. My partner took one bite and said, “Wow.” That was it. You don’t forget those reactions. It’s not the cleanest dish or the fastest. But it’s real. And so worth it.

Recipe Tips

• Cold butter. Always. It matters more than you think.
• Let the filling cool. Just… wait. It’s worth it.
• Use a beaten egg for that glossy top. Trust me.
• Simmer until thick. If it’s watery, don’t even bother.
• Preheated sheet = crispy bottom. Learned that the hard way.

How To Store This Jamie Oliver Mince And Onion Pie

• At Room Temperature: Only for a couple hours. After that, wrap it up or fridge it.
• In the Fridge: Stick it in an airtight container. 3 days max. Tastes even better the next day, actually.
• In the Freezer: Wrap slices tight in cling film and foil. Freeze. They’ll last a few months. Defrost in the fridge overnight.
• Reheating: Oven is best. 175°C, foil over it, 20ish minutes. Microwave works too—but the crust gets soft.

Let’s Answer a Few Questions!

Can I use a different meat?
Sure. Try turkey. Or lamb. Even veggie mince. You do you.

Best onion to use?
Yellow. Always. Sweetens up as it cooks.

Can I prep the dough ahead of time?
Yep. Couple days in the fridge, no problem.

Soggy bottom—how to avoid?
Cool your filling. Preheat your baking sheet. Keep the base thick.

How do I know when it’s done?
Golden brown top. Bubbling at the vent. Smells like heaven.

Nutrition Facts (per serving)

• Calories: 771
• Carbs: 47.6g
• Protein: 35g
• Fat: 48.2g
• Sugar: 5.4g
• Fibre: 3.3g
• Sodium: 1.8g

Try More Recipes:

• Jamie Oliver Cheese And Potato Pie
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Slow Cooker Coq Au Vin