English style meat pie with onions
4 servings
25 minutes
Meat pie with onions in the English style is a true cozy masterpiece of British cuisine, rooted in the traditions of rural baking. The hearty filling of beef, aromatic vegetables, and spicy seasonings is infused with rich broth, creating a tender and juicy texture. The crispy shortcrust pastry adds contrast, turning each serving into a harmony of flavors. This dish is perfect for a family dinner on a cool day when you crave something warm and hearty. The pie's flavor is rich and multifaceted: the sweetness of onions and carrots softens the intensity of the meat, while English mustard and Worcestershire sauce add a spicy note. Such a pie not only delights the taste buds but also carries the spirit of traditional home cooking that brings family and loved ones together at the table.
1
Peel and chop the onion coarsely, do the same with the carrot and celery. Remove the leaves from the rosemary sprigs and chop them with a knife.
- Onion: 3 heads
- Carrot: 2 pieces
- Celery: 2 pieces
- Fresh rosemary: 2 pieces
2
Pour olive oil into a large, wide, and deep skillet, heat it up, and add vegetables, rosemary, and bay leaf. Cook for 10 minutes, stirring constantly. Then add good ground beef. To make it uniform, gently break up the lumps with a fork. Stir, add mustard and Worcestershire sauce. Mix again, add flour, and stir once more.
- Olive oil: 30 ml
- Onion: 3 heads
- Carrot: 2 pieces
- Celery: 2 pieces
- Fresh rosemary: 2 pieces
- Bay leaf: 2 pieces
- Ground beef: 500 g
- English mustard: 1 teaspoon
- Worcestershire sauce: 1 tablespoon
- Wheat flour: 2 teaspoons
3
Dissolve the broth cube well in a liter of boiling water, add the broth to the saucepan. Stir, bring to a boil, and cook on low heat, covered, for about an hour, stirring occasionally and preventing the sauce from burning.
- Beef bouillon cube: 1 piece
- Beef bouillon cube: 1 piece
4
Place the prepared filling in a large heat-resistant dish and let it cool. Meanwhile, preheat the oven to 200 degrees.
5
On a floured table, roll out the dough to a thickness of 3 mm (it should be enough to cover the top of the mold). Carefully transfer the rolled-out dough to the mold. Use a knife to cut off the excess dough along the edge of the mold. Press the dough to the edges with a fork. Make a small hole in the center of the 'lid' with the tip of a knife, brush the dough with beaten egg, and bake for 40 minutes until golden brown.
- Wheat flour: 2 teaspoons
- Shortcrust pastry: 500 g
- Chicken egg: 1 piece