Instructions:
Prepare the Filling:
Heat vegetable oil in a large skillet over medium heat.
Add finely chopped onion and cook until softened and golden brown, about 8 minutes.
Stir in minced garlic and cook for an additional minute.
Add minced beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Sprinkle flour over the beef and onion mixture and stir to combine. Cook for 1 minute.
Gradually pour in beef broth and red wine (if using), stirring constantly until the mixture is smooth.
Add Worcestershire sauce, dried thyme, dried rosemary, and tomato paste. Stir well and bring to a simmer.
Reduce heat and simmer for 10-15 minutes, until the filling is thickened. Season with salt and pepper to taste.
Remove from heat and let the filling cool slightly.
Prepare the Pie Crust:
Preheat your oven to 375°F (190°C).
Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges if necessary.
Spoon the beef and onion filling into the pie crust.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with beaten egg for a golden finish.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
Serve:
Let the pie cool for a few minutes before slicing.
Garnish with fresh parsley if desired.
Enjoy your classic Minced Beef and Onion Pie, perfect for a comforting dinner!
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