Ingredients

For the Filling:

• 650 g beef mince
• 1 tbsp lard, butter, or oil (for browning)
• 2 onions, diced
• 2 cloves garlic, minced (optional)
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 ½ tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 1 tbsp Vegemite (optional)
• 600 ml beef stock
• Cornstarch slurry: 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, if needed)
• 2–3 potatoes, cubed
• 1 cup frozen mixed vegetables (peas, carrots, and corn)

For the Suet Crust Topping:

• 340 g self-raising flour
• 40 g cornflour
• 120 g shredded suet (beef or vegetable)
• 450 ml milk
• 1 tsp dried thyme (optional)
• ½ tsp salt

Step-by-Step Instructions

1. Prepare the Filling:

1. Cook the Beef Mince:
   Heat lard, butter, or oil in a large pan over medium-high heat. Add the beef mince, breaking it up with a wooden spoon, and cook until browned.
2. Sauté the Aromatics:
   Add the diced onions and cook until soft and translucent, about 5 minutes. Add garlic (if using) and cook for another 1–2 minutes until fragrant.
3. Add Seasonings and Liquids:
   Sprinkle thyme over the beef mixture. Stir in the tomato puree, Worcestershire sauce, and Vegemite (optional). Season with salt and pepper to taste.
4. Simmer with Stock and Vegetables:
   Pour in the beef stock, stirring well. Add the cubed potatoes and frozen vegetables. Simmer over low heat for 15–20 minutes, allowing flavors to meld and potatoes to soften.
5. Thicken the Gravy (If Needed):
   If the gravy hasn’t thickened, mix the cornstarch with water to form a slurry, and slowly stir it into the beef mixture until the gravy reaches the desired thickness. Set the filling aside while preparing the topping.

2. Prepare the Suet Crust Topping:

1. Mix Dry Ingredients:
   In a large mixing bowl, combine self-raising flour, cornflour, shredded suet, thyme (if using), and salt.
2. Add Milk Gradually:
   Slowly pour in milk, stirring continuously, until you have a thick, smooth batter that can be spooned over the filling.

3. Assemble and Bake:

1. Preheat Oven:
   Preheat your oven to 200°C (or 400°F).
2. Layer the Filling and Topping:
   Pour the beef mince filling into a deep oven-safe dish. Spoon the suet crust topping evenly over the filling, ensuring it’s fully covered.
3. Bake the Pie:
   Bake for 25–30 minutes or until the topping is golden brown and has risen slightly.
4. Serve:
   Allow the pie to rest for a few minutes before serving. Pair it with a fresh green salad or steamed vegetables for a complete meal.

Nutrition Facts (Approximate per serving):

• Calories: 490 kcal
• Protein: 22g
• Carbohydrates: 48g
• Fat: 22g
• Fiber: 5g

FAQ Section

Q1: Can I make this recipe with other meats?
Yes, you can substitute beef mince with lamb or turkey mince for a different flavor profile.

Q2: Can I use a different crust?
If you prefer a lighter topping, try a puff pastry or mashed potato topping instead of the suet crust.

Q3: What is Vegemite, and is it essential?
Vegemite is a yeast extract that adds depth to the gravy. It’s optional but can enhance the dish’s savory flavor.

Tips for Making the Best Beef Mince Pie

• Choose Quality Beef: Opt for lean beef mince for a more refined flavor.
• Get Creative with Herbs: Fresh thyme or rosemary adds a fragrant touch to the filling.
• Vegetable Variations: You can add mushrooms, carrots, or peas to the filling for added texture and nutrition.
• Monitor the Crust: Check the crust after 20 minutes to ensure it doesn’t over-brown; tent it with foil if needed.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This pie freezes well for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap and foil.
• Reheating: To reheat, bake the pie in a 180°C (350°F) oven for about 15–20 minutes or until heated through.

Conclusion

This Classic Beef Mince Pie with Suet Crust is a comforting, filling, and satisfying dish that captures the essence of traditional British cuisine. The rich beef filling and fluffy suet topping make every bite memorable.