Hearty beef pie

Hearty beef pie

Save time and money by making a tangy scone crust rather than rolling out shop-bought ready made pastry.

Ingredients (serves 5 people)

  • 500g minced beef
  • onion
  • red wine
  • 1 tsp mustard powder
  • 1 tsp plain flour
  • soy sauce
  • Tabasco
  • four carrots
  • 250g plain flour
  • a pinch of baking powder
  • one teaspoon of salt
  • 100ml milk
  • 50g melted butter or margarine
  • one beaten egg.

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  1. Fry 500g minced beef with a chopped onion and add a splash of red wine.

  2. When cooked through, stir in one teaspoon of mustard powder and one teaspoon of plain flour.

  3. After two more minutes add 200ml beef or vegetable stock with a splash of soy sauce and a dash of Tabasco.

  4. Cook through with a lid on so the gravy doesn’t dry out.

  5. Dice four peeled carrots and cook, before adding to the mince and putting this mix into a pie dish.

  6. Make a scone mix with 250g plain flour, a pinch of baking powder and one teaspoon of salt.

  7. Make a dough by adding a blended liquid of 100ml milk, 50g melted butter or margarine and one beaten egg to the dry ingredients.

  8. For extra bite, add a teaspoon of wholegrain mustard or a large handful of grated parmesan.

  9. Flatten out the dough until it’s just larger than the dish (it will shrink a little when cooked, and thicken up, so press it out to about one cm depth.

  10. Place the dough over the top of the pie dish and bake for about 25 minutes at gas mark 5 (190°C or 375°F) or until cooked through.

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