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Minced Beef, Cheese and Caramelised Onion Pie recipe

This minced beef pie is the pie equivalent to a comforting hug. It’s a joy to break through the pastry and dive into its rich filling. Dig in!

Serves 4 Total Time 75 mins,


  • 4tsp vegetable oil 
  • 750g beef mince 
  • 4 brown onions, thinly sliced
  • 1 tbsp rosemary leaves, finely chopped
  • 1 beef stock pot 
  • 2 tbsp cornflour 
  • 500g block puff pastry
  • 250g mix of cheddar and mozzarella, grated 
  • 1 egg yolk, beaten with 1tsp water

To Serve

  • Greens or garden peas 
  • Gravy


1. Add 2 tsp oil to a large frying pan and fry the beef mince until any water has evaporated and the beef has browned all over.  At the same time, cook the onions in another frying pan over a medium heat with 2 tsp oil and a pinch of salt, stirring every now and then until the onions are well browned – at least 15 mins.

2. Add the onions to the beef with 400ml water, the rosemary and the stock pot and cook until the liquid has reduced down by two-thirds. Turn the heat off and allow to cool for a few minutes.

3. Preheat the oven to 195°C/ 175°C fan/gas 5-6. In a small bowl, add 2 tbsp water to the cornflour, stirring until it forms a smooth liquid. Add to the beef, stirring it immediately through the mix, then bring the whole mix up to a simmer and cook for a few mins. Taste, add salt if necessary and plenty of freshly ground pepper.

4. Spread the mix onto a large baking tray to cool quickly. While it cools, roll out the pastry to 1 cm thickness. Mimic the shape of the pie tin, but a little larger.

5. Once the pie mix is at room temperature, add the cheese. Stir to combine, transfer to your pie tin and flatten out the surface, then brush the lip of the tin with a little egg wash. From the rolled-out pastry, cut out a sheet big enough to cover the top of the pie and to wrap around the lip of the tin.

6. Brush the top of the pie with egg wash, add any decorations made from the pastry trimmings, if you like, giving them an egg wash too, and finish with a twist or two of black pepper. Bake for 40 mins, then serve.

CHEF’S TIP: To speed up your caramelised onions, make sure you season them as soon as they go in the pan. This will draw the water out of the onions and get the natural sugars caramelising much faster.

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