Mince beef pot pies recipe

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These mince beef pot pies are like a cottage pie but with a crisp buttery pastry top.

mince beef pot pies
(Image credit: Future)
Preparation Time20 mins
Cooking Time1 hours 15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories713 Kcal36%
Saturated Fat23 g115%
Fat44 g63%
Carbohydrates52 g20%

Our mince beef pot pies take 20 minutes to prepare and can be made ahead.

Cosy and comforting, these pies are best served with buttery mashed potatoes and some steamed greens. Mince beef pot pies are easy to prepare ahead and then simply glaze before cooking in a hot oven. This recipe would work well with other minced meats too like turkey or even Quorn.


  • 1⁄2tbsp rapeseed oil
  • 500g beef mince (5% fat)
  • 2 red onions, peeled and chopped into wedges
  • 200g chestnut mushrooms, halved if large and wiped clean
  • 1 dried bay leaf
  • 1 beef stock pot, dissolved in 200ml water
  • 400g tin whole plum tomatoes
  • 1tbsp tomato purée
  • 3 drops Worcestershire sauce
  • 500g puff pastry
  • 1 egg yolk, beaten with a splash of water




  1. Heat the oil in a large pan over high heat. Add the mince and fry until browned, breaking up with a wooden spoon as it cooks, and season. Once well browned, transfer with a slotted spoon to a plate, leaving any fat in the pan.
  2. Fry the onions in the fat for 15 mins, until the edges are browning; add more oil if they look dry. Stir in the mushrooms, add the bay leaf, and fry for 2 mins more.
  3. Add the dissolved stock pot and let it boil for 2 mins, scraping any dark bits from the base of the pan. Reduce the heat and return the meat to the pan along with the tomatoes, tomato purée and Worcestershire sauce. Simmer gently for 30 mins, until the sauce is thick. Season well.
  4. Heat the oven to 200C Fan/Gas 7. Divide the filling between four 250ml pie dishes or one large 1 litre dish. Leave to cool slightly.
  5. Roll out the pastry to a 5mm thickness, large enough to cover the pies/pie. Brush the rim of each/the dish with beaten egg and lay it over the pastry. Leave a little overhang, then trim the excess. Press down the edge with a fork. Brush with the egg, then score the top. Bake for 25 mins until golden.

Top tips for making these mince beef pot pies

Here are our top tips to when it comes to making these mouthwatering pies including the difference between mince pie and mince meat pie as well as how to use puff pastry...

What is the difference between mince pie and a mince meat pie?

A mince pie is a sweet treat often enjoyed at Christmas time. It has a pastry case and a sweet filling of soaked dried fruits, suet, and nuts. A mince meat pie is a pie with a filling made from minced meat, most commonly beef but you can also make a pie with pork, lamb, or even chicken mince.

Can I use puff pastry for a mince beef pot pie lid?

Our recipe already uses puff pastry but you can also swap for shortcrust if you prefer. It will have a shorter, more crumbly texture but is equally delicious. Both pastry types benefit from an egg glaze to give a wonderful rich colour. 

How to freeze a mince beef pot pie

Make sure you have freezer-proof pie dishes then cook the filling as instructed. Allow to cool completely before topping with the pastry lid then wrap tightly and freeze for up to 2 months. Alternatively, you could make the filling in big batches and freeze it in portions. Then defrost as and when you need it.

Profile picture of Jessica Ransom
Jessica Ransom

"Make use of the pastry offcuts by stamping out decorative shapes to lay on top of your pie - a great activity to do with your little ones. A simple but cute touch I like to do when making pies for my family is to put their initials on their individual pies. You can use pastry letter cutters or do it freehand. It’s very simple but looks great."

If you always struggle to roll your pastry to the correct size, this non-stick rolling pin and size guide mat are the perfect set for you. 

Rolling Pin with Baking Mat - View at Amazon

Rolling Pin with Baking Mat - View at Amazon

With this handy mat, you’ll be able to confidently roll your pastry lid to a 5mm thickness and the correct diameter for your dish. The set is easy to clean and store. 

This Joe Wicks chicken pie is another comforting option and the Hairy Bikers steak and ale pie is one of our most popular pie recipes. We also have a great chicken and mushroom pie which can be prepared ahead of time. 

Rose Fooks
Deputy Food Editor

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.

With contributions from