Ingredients for Beef And Onion Pie
- 2 large onions, thinly sliced
- 2 carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 2 sprigs fresh rosemary, leaves stripped and chopped
- 1 tablespoon olive oil
- 1 bay leaf
- 1 lb ground beef
- 1 tablespoon English mustard
- 1 teaspoon Marmite (optional)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 1/2 cups beef broth
- 1 package (14.1 ounces) refrigerated pie dough
- 1 egg, beaten
- salt and pepper, to taste
- thyme, to taste
- 2 tablespoons cold water
- 1 tablespoon cornstarch (optional)
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How to Make Beef And Onion Pie
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, brown the beef over medium-high heat. Remove beef and set aside.
- Add onions to the skillet and cook until softened and caramelized, about 10-15 minutes.
- Return the beef to the skillet. Stir in beef broth, Worcestershire sauce, thyme, and salt and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until beef is tender.
- If desired, thicken the sauce by mixing 2 tablespoons of the cooking liquid with 1 tablespoon of all-purpose flour (or cornstarch) to create a slurry. Add to the simmering beef mixture and stir continuously until thickened.
- If using a two-crust pie, place the bottom crust in the skillet or a pie dish. Pour the beef and onion mixture into the crust.
- If using a single crust, simply pour the beef and onion mixture into a baking dish.
- If using a top crust, cover the pie with the second crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
23g
Fat
40g
Carbs
4g
