Jamie Oliver’s Mince and Onion Pie is classic British comfort food. Think rich, savory beef mince simmered with onions in a thick, flavorful gravy, all tucked into a golden, buttery pastry shell. It’s humble, hearty and hits the spot. especially on a cold day.
The beauty of this pie is its simplicity. No over-complication. Just proper ingredients cooked well. Jamie leans into traditional techniques but adds his signature flair-making it feel both old-school and fresh. It’s the kind of meal that brings everyone to the table.
Jamie Oliver Mince And Onion Pie Recipe
Ingredients Needed
Here’s what you’ll need to get this pie going. Nothing fancy. Just the good stuff.
For The Filling
- 500g minced beef – go for a decent quality mince with some fat for flavor.
- 2 large onions, peeled and finely sliced.
- 2 garlic cloves, crushed (Jamie’s not big on skipping the garlic).
- 1 beef stock cube or a splash of beef stock.
- 1 tbsp tomato purée. adds a rich, deep base.
- 1 tsp Worcestershire sauce. for that dark, umami kick.
- 1 tsp plain flour. thickens the gravy just enough.
- Fresh thyme or a pinch of dried – adds earthiness.
- Salt and black pepper. season as you go.
- A bit of oil for cooking.
For The Pastry
- 500g plain flour
- 250g cold butter, cubed.
- A pinch of salt
- Cold water, just enough to bring it together.
- 1 egg, beaten (for glazing)
Optional: You can also use pre-made shortcrust pastry to save time but homemade really makes a difference here.
Equipment Needed
You really don’t need a chef’s kitchen to pull this off. Here’s your kit list:
- A large frying pan or skillet. for browning the mince and cooking down the onions.
- A mixing bowl – for making the pastry.
- A rolling pin
- A pie dish or tin – something around 8-9 inches.
- A knife and chopping board
- Pastry brush – for egg wash.
- Oven – of course.
- A wooden spoon or spatula – for stirring.
That’s about it. Low-tech cooking at its best.
How To Make Jamie Oliver’s Mince And Onion Pie
Let’s break it down step by step. It’s not hard but there’s a rhythm to it.
1. Make The Pastry
Start with this so it can chill while you prep the filling.
In a big bowl, rub the butter into the flour and salt with your fingertips until it looks like breadcrumbs. Add just enough cold water-bit by bit-to bring the dough together. Don’t overwork it.
Wrap it in clingfilm and pop it in the fridge for at least 30 minutes. That’s the secret to flaky pastry.
2. Cook The Filling
Heat a splash of oil in your frying pan. Throw in the onions and let them slowly soften-10-15 minutes until golden and sweet.
Add the garlic and beef mince. Break it up with your spoon and let it brown properly. You want those little crispy bits.
Stir in the tomato purée, flour and Worcestershire sauce. Add your stock and thyme. Let it simmer until it thickens and becomes rich and glossy. This could take 20-25 minutes. Season as you go.
Let it cool before adding it to your pastry. Hot filling + cold pastry = disaster.
3. Assemble The Pie
Roll out two-thirds of your pastry and line your pie dish. Press it in, trim the edges.
Spoon in your cooled mince mixture.
Roll out the rest of your pastry for the lid. Drape it over the top, seal the edges with a fork or crimp with your fingers.
Brush with beaten egg. Don’t forget to cut a little slit in the middle to let steam escape.
4. Bake
Into a preheated oven at 200°C (180°C fan) or about 400°F for 40-45 minutes. You’re looking for a golden, crisp crust.
Let it rest for 5-10 minutes before slicing. That’s when the magic happens. it firms up just enough to hold together.
What I Learnt
Making this pie taught me a few key things.
Patience matters. The onions need time to soften. Rushing them just won’t do. It’s in that slow cooking that the flavor builds.
Pastry isn’t scary. Once you get the feel for it, it’s actually quite satisfying. Cold butter, light hands and a bit of chill time-that’s it.
The little things count. A splash of Worcestershire sauce. Letting the filling cool before assembling. Egg wash for that golden crust. Small steps, big difference.
And honestly? There’s something grounding about making a pie from scratch. It feels like you’ve really cooked.
Recipe Tweaks For Jamie Oliver’s Mince And Onion Pie
Jamie’s version of mince and onion pie is proper comfort food. It’s meaty, savory and wrapped in flaky pastry. hard to beat. But there’s plenty of room to make it your own. Here’s how to take his classic and turn the volume up.
1. Play With the Meat
Jamie uses beef mince which is great. But if you want something richer, swap in half pork mince for depth and juiciness. Or go full-on luxury with minced lamb for a heartier, slightly gamey flavor. If you’re into leaner options, turkey mince works too. just be sure to boost the flavor with extra seasoning or a spoonful of mustard.
2. Add Layers of Flavor
Onions are a must but caramelizing them slowly before mixing with the meat adds a lovely sweetness. You could also toss in some finely chopped garlic or a pinch of thyme or rosemary. Want umami? A splash of Worcestershire sauce or a spoonful of Marmite (trust me) does wonders.
3. Boost the Veg Factor
Want to sneak in more veggies? Grated carrots or parsnips melt into the filling and add a touch of sweetness. Mushrooms work well too. just chop them fine and sauté until they’ve released their moisture. Peas are a classic if you’re adding frozen veg right before baking.
4. Gravy Goals
Jamie’s pie usually has a thick, meaty filling but if you prefer yours a bit saucier, stir in a splash of beef stock or even some red wine. Just simmer it down until thick and glossy before adding it to the pastry.
5. Pastry Upgrades
You can’t go wrong with puff pastry but a homemade shortcrust adds a rustic, buttery richness. Want something a bit quirky? Try topping it with cheesy mash instead of a pastry lid and bake it like a cottage pie/pie hybrid.
Storage Tips For Leftovers
You’ve got leftovers? Lucky you. This pie holds up really well. Here’s how to keep it tasting top-notch:
1. Cool It Down Properly
Let the pie cool completely before storing. If it’s still warm when you cover it, condensation builds up and you’ll end up with soggy pastry.
2. Fridge Storage
Wrap leftovers tightly in foil or cling film or pop slices into an airtight container. They’ll keep well for up to 3 days in the fridge.
3. Freezer Friendly
Want to keep it longer? No problem. Wrap individual portions (or the whole pie, if you’ve got space) in cling film, then foil. Label and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge.
4. Reheating Tips
For crispy pastry, avoid the microwave. it makes everything soft and chewy. Instead, reheat in a hot oven (around 180°C / 350°F) for 20-25 minutes or until piping hot. If you’re worried about it drying out, cover with foil for the first 15 minutes.
What To Eat With Jamie Oliver’s Mince And Onion Pie?
The pie’s the star but the right sides turn it into a full-on feast. Here are the top picks:
1. Creamy Mash
Can’t go wrong with a mountain of buttery mashed potatoes. Add a splash of cream or a dollop of horseradish if you’re feeling fancy.
2. Rich Gravy
A jug of beef or onion gravy on the side is a must. Pour it over everything. Drown the mash. Let it soak into the pie crust. No shame.
3. Simple Greens
You need something fresh to cut through the richness. Steamed green beans, peas or a bit of garlicky kale work wonders. Or go for a classic mushy peas moment if you’re in the mood for a British chip shop vibe.
4. Roasted Root Veg
If you’re skipping mash, roast up carrots, parsnips or sweet potato. Give them a drizzle of honey and mustard for a sweet-savory twist.
5. Pickles or Chutney
This might sound odd but something tangy. like a sharp onion chutney or pickled red cabbage. adds contrast and keeps your palate excited.
FAQs
Can I Use A Different Meat For Jamie Oliver’s Mince And Onion Pie?
Yes, you can swap beef for lamb, pork, or even chicken for a twist.
How Can I Make The Pie Crust Crispy?
Brush the top of the crust with an egg wash before baking for a golden, crispy finish.
Can I Freeze The Mince And Onion Pie?
Absolutely! You can freeze it before or after baking. Just make sure to wrap it well.
