Beef And Onion Pies Recipe

Name: Beef And Onion Pies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg braising steak cut into bitesized cubes #; 1 x salt and freshly cracked black pepper; 45 gm beef dripping or possibly butter for frying; 4 x onions; 2 x dry bay leaves grnd or possibly very finely crumbled 2 tbsp flour; 2 tsp worcestershire sauce; 1 Tbsp. mushroom ketchup; 1 tsp anchovy essence; 2 tsp tomato puree; 450 ml Guinness; 2 tsp sugar; 1 Tbsp. wine vinegar english mustard to serve (optional); 450 gm plain flour good healthy pinch salt; 170 gm lard; 150 ml lowfat milk; 1 x egg yolk beaten to glaze

Bake this irresistible Beef And Onion Pies at home. Made with salt, beef, onions and bay leaves grnd. Easy step-by-step instructions included.

This Beef And Onion Pies relies on simple, everyday ingredients such as x onions, worcestershire sauce, mushroom ketchup and anchovy essence. It comes together quickly and makes 4 servings, at about 49996 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Beef And Onion Pies delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 kg braising steak cut into bitesized cubes #
1 x salt and freshly cracked black pepper
45 gm beef dripping or possibly butter for frying
4 x onions
2 x dry bay leaves grnd or possibly very finely crumbled 2 tbsp flour
2 tsp worcestershire sauce
1 Tbsp. mushroom ketchup
1 tsp anchovy essence
2 tsp tomato puree
450 ml Guinness
2 tsp sugar
1 Tbsp. wine vinegar english mustard to serve (optional)
450 gm plain flour good healthy pinch salt
170 gm lard
150 ml lowfat milk
1 x egg yolk beaten to glaze

1
Season the steak and in a heavy casserole pan brown the chunks all over in batches in 2 tbsp of the fat.
2
Put to one side.
3
Cut the onions in half and finely slice then fry with the grnd bay leaf in the remaining fat till lightly browned.
4
Season then stir in the flour adding more fat if it looks too dry and fry till the mix has turned a good brown colour.
5
Stir in the sauces essence and tomato puree then add in the Guinness sugar and wine vinegar and gently bubble together for about min.
6
Add in the browned meat stir in 300ml water cover and gently and braise for 1 1/2 hrs.
7
Finish by spooning the filling into six individual pie dishes.
8
Preheat the oven to 200C/400F/Gas Mark 6.
9
Make the pastry when you're ready to bake as it has to be used while still hot and cannot be refrigerated.
10
Sieve the flour and salt into a bowl.
11
Then bring the lard lowfat milk and 140ml water together to the boil and pour the whole lot over the flour and stir in.
12
Allow to cold a little then knead the dough gently but firmly.
13
Roll out and make lids to fit or possibly cut into strips and weave lattice tops.
14
Brush the pie dish rims with beaten egg yolk.
15
Place the lid or possibly lattice on top of each press down with your fingers to seal then trim.
16
If using lids make a small hole in the top of each pie to allow steam to escape.
17
Brush the pastry with egg yolk and bake for 30 min or possibly till glossy brown.
18
Serve with mustard.
19
boiled potatoes mash.
20
or possibly boiled beetroot.
21
East End pie 'n' mash shop pies thick dark gray threaded with meat and packed into squidgy pastry are thought by many to be the quintessential British meat pies.
22
They're not bad at 4am when you're really hungry and too tired to care.
23
But mine are even better: full of rich Guinness and onion gravy and capped with a traditional larded pastry by far the best lid for this kind of pie.
24
They can be baked ahead of time and simply reheated when you fancy.
25
If you do not want to make your own pastry use a goodquality bought shortcrust or possibly puff pastry instead.

49996

kcal

Calories

1073

Fat

8615

Carbs

1212

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 kg braising steak cut into bitesized cubes #, 1 x salt and freshly cracked black pepper, 45 gm beef dripping or possibly butter for frying, 4 x onions, and more.

Yes, Beef And Onion Pies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
49996 kcal
Category
Baking & Desserts

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