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Best Mince Pie

Serves 4 to 6
Prep time: 40 minutes
Cooking time: 40 minutes

Pies, the food of champions. If you make them yourself you know exactly what's in them - fresh vegetables, the best quality mince and delicious herbs. You can make your own pastry, or take a short cut as we do here and buy it ready made. Flaky or short crust - the choice is yours.



  • 500g Prime Beef Mince
  • 1 large onion, finely diced
  • 1 clove garlic, crushed
  • 2 large Portobello mushrooms, finely chopped
  • 2 carrots, cubed
  • 2 stalks of celery, sliced
  • 1 handful parsley, finely chopped
  • 1 tbsp fresh rosemary, finely chopped (or one tsp if dried)
  • 1 tbsp French, Hot English or wholegrain mustard (you choose)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 250ml liquid beef stock
  • 1 sheet flaky or savoury short crust pastry
  • beaten egg or milk for glazing
View the method
  1. Heat a good splash of olive oil in a large lidded frypan and fry onions and garlic until soft. Add vegetables and herbs and fry until just soft and the carrots are caramelising a little on the edges - this adds to the flavour.
  2. Add the mince and brown, stirring through the veggies, ensuring no large pieces in the meat and that everything is well blended. Add mustard, tomato paste, Worcestershire Sauce and a few hearty grinds of fresh black pepper.
  3. Add stock and allow to simmer covered, developing the flavours, for a good 30 minutes. You may need to add a little extra water. Stir occasionally. Taste and then season with salt and pepper if required.
  4. Pour pie filling into an oven to proof dish and allow to cool.
  5. Heat your oven to 180°C.
  6. Lay the pastry over the pie filling, crimp the edges, and make little cuts with a sharp knife to let the steam escape while cooking. Brush pastry with beaten egg or milk and bake for around 30 to 40 minutes until golden.
  7. Serve with creamy mashed potatoes - flash these up a little with finely chopped fresh parsley mixed in at the last minute. Or try fresh green beans and a knob of sage scented butter - simply melt butter in a small frypan or pan and fry off the fresh sage leaves until crisp.
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