Deep Filled Minced Beef Pie

[@ASingleVoice84]

My very first meat pie thankyou so much it was absolutely lovely and lots of praise from my guests thankyou so much❤️🇨🇦

[@geoffsbakingblog]

Hi April. That's great. I am so glad everybody enjoyed it. Well done.

[@carolineplant5510]

i love how you make your recipes simple to follow

[@geoffsbakingblog]

Hi Caroline. I am pleased that you find them easy to follow.

[@henriettahenson]

Soooooooo delishous... One of my favourite pies love the square... I'd be having that with Brussel SPROUTS, CARROTS, MASH @onion gravy as the best WINTER FAMILY dinner ever. THANKS THAT WAS. GREAT GEOFF 👌💞

[@geoffsbakingblog]

HI Henrietta, I didn't have any brussel sprouts so had to make do with other veg. But it was a lovely dinner, though I cut too large a portion. LOL.

[@mnewland162]

Best minced beef recipe l have seen This would also be perfect base for cottage pie or adapt to other mince recipes

[@geoffsbakingblog]

Hi M Newland. Thanks very much. Yes the filling would be great for other things too.

[@terencephillips6833]

Can a beef mince pie come much better than that …I doubt it very much ..Bootifull .

[@geoffsbakingblog]

Hi Terence. Thanks very much.

[@julie-joywilliams7280]

This will be made as soon as I get up in the morning ... so I can get a jumpstart for getting it in a crust as soon as possible. Thank you very much for this bake as it is a welcomed one from sweets for a while... I know this will be a winner! How can it not? I plan to double the recipe so I can make one to pop in the freezer for another meal... I know it will pay off one a day when I crave it and am wanting it nowish!!!!😵‍💫

[@geoffsbakingblog]

Hi Julie-joy. Yes it is a good idea to make two, or even make individual pies for freezing. I hope you enjoy it.

[@susanlee2835]

Gravy . Gravy .. Gravy ...my hubby would say it's far too dry ...

[@bebejohnston]

That pie looked amazing I do believe leaving the filling overnight enhances the flavour Thanks for sharing🎉

[@geoffsbakingblog]

Hi Bebe. Thanks very much. Often leaving things overnight does improve the flavour. I often find that soups and stews benefit from that.

[@alfgooding1162]

Thanks for this beautiful pie recipe. It looks very tasty and I will make some smaller ones soon.

[@geoffsbakingblog]

Hi Alf. You are very welcome. I hope you enjoy yours when you make some.

[@trishbuc3435]

This pie looks absolutely delicious Geoff. I'm going to attempt this very soon. Thank you. Great video as ever.

[@geoffsbakingblog]

Hi Trish Buc. Thanks very much. I do hope you enjoy it when you make it.

[@billyantis9843]

This long simmer, covered and chilled, is an interesting step. From Stow, Vt. US

[@geoffsbakingblog]

HI Bill. Welcome. The long simmer helps to make the meat nice and tender. The cooling/chilling is so the filling doesn't start to melt the pastry as the pie is assembled.

[@josephineanania8642]

❤❤❤thank you for your brilliant methods Love you have no excessive fat Well done🎉🎉🎉and My family would eat it just as it is yummy I love mince ❤❤❤❤

[@geoffsbakingblog]

Hi Josephine. The mince would certainly be a great meal just as it is. I am glad you enjoy the video.

[@janettewilliams3087]

Thank you for this recipe. I made this and it was really nice. I'm not great at baking but I have to say it turned out lovely and we enjoyed it. My little grandson woofed it down.

[@geoffsbakingblog]

HI Janette. That's great. I am glad it turned out well and that you all enjoyed it.

[@chrissy1939]

Mince & onion pies are the best , happy I’ve found this video I’ll be making this for me & my dad - cheers buddy

[@geoffsbakingblog]

Hi Chrissy. I hope you both enjoy it.

[@charlottejameson8924]

Excellent video, many tips and tricks including how to make sure the bottom of the pie is cooked. Good filling recipe too.

[@geoffsbakingblog]

HI Charlotte. Thanks very much.

[@josephineanania8642]

Mmm just had to see your pastry make. As your finished pie looks so delicious🎉🎉🎉 Well done making videos and explaining step-by-step nice and easy to follow ❤❤❤

[@geoffsbakingblog]

Hi Josephine. That's great. The pastry goes so well with the minced beef.

[@olgaoliveira7257]

Hello, Mr. Cooper! I'm so glad to find some time to watch your videos. I'm late, but I'm always curious and hungry about what you are baking.The final result is so appetizing, also the dough looks so soft and the filling so succulent. I need to do this recipe myself. Thank you very much as always!

[@geoffsbakingblog]

Hi Olga Oliveira. I am glad you had some time to watch the videos. This is a very good pie, so I hope you enjoy it if you do make it.

[@petricaangold5000]

I'll be making this next Sunday, Geoff, thanks very much xx

[@geoffsbakingblog]

Hi Petricia. That's great. I do hope you enjoy it.

[@virginiaallen3406]

❤❤This looks so delicious! Thankyou from Long Beach California 😊

[@geoffsbakingblog]

Hhi Virginia. You are most welcome.

[@BaldFoodieGuy]

Now that's a pie, great video Geoff. 😋😋

[@geoffsbakingblog]

HI Bald Foodie Guy. thanks very much. It was a very tasty pie. In fact it was Spot On.

[@billyantis9843]

This sounds splendid

[@geoffsbakingblog]

Hi Bill. Thanks very much.

[@susannahp8107]

Thanks Geoff, this reminds me of my time in the u.k. So hearty and filling!!

[@geoffsbakingblog]

Hi Susannah P. You are most welcome. I love this type of pie, though I don't eat it very often. Individual versions of this would be very good too.

[@KA-qw5cv]

Looks scrumptious! Will certainly give this a try.

[@geoffsbakingblog]

HI KA 63. I do hope you enjoy it.

[@spiteridaniel]

I would add some peas as well for taste and colour

[@geoffsbakingblog]

HI Daniel. Peas would be very good too.

[@xiaoxu7510]

Nice video. I made mine for dinner. The filling was too sweet for me, so I added more salt and pepper to increase the savoury flavor. It turned out nicely. Thank you Geoff.

[@geoffsbakingblog]

Hi Xiao Xu. I am glad it turned out well for you. I didn't find the filling sweet, even with that little amount of sugar. But, as I mentioned, the salt and pepper could be added during cooking, to suit the taste.

[@44Paws]

My first meat and potato pie ever! Love and blessings from Vancouver Island, BC 🇨🇦 🤗 Thank-you, I'm currently making this for dinner tonight! 🤤

[@geoffsbakingblog]

Hi P∆WS, I do hope you enjoy it as much as i did.

[@44Paws]

I did Geoff... It was a hit! I now have been using you're dough recipe for everything! It's the best recipe ever! Many thanks 💓 Cheers!

[@geoffsbakingblog]

@@44Paws That's great. I am so glad you enjoyed it and like the pastry dough.

[@pamelajaenen6223]

Reminds me of my mom's cooking! Thank you.

[@geoffsbakingblog]

Hi Pamela. That's nice. You are welcome.

[@brucefuller9056]

Geoff it’s perfect pie

[@geoffsbakingblog]

Hi Bruce. Thanks. I enjoyed it immensely.

[@spiderbirdiespiderbidie1807]

This looks so good I can smell it. Thank you for the recipe. Definitely will make.

[@geoffsbakingblog]

HI Spiderbirdie. Thanks very much. I have to say it did fill my flat with a wonderful aroma during baking.

[@cathtf7957]

A work of Art !!

[@geoffsbakingblog]

HI Cath. Thanks very much.

[@valeriewaarkjar5891]

Lovely. Really enjoyed your cookery lesson👌🙋‍♀️

[@geoffsbakingblog]

HI Valerie. Thank you very much.

[@svlittlegem24]

G'day Mr Cooper. from New South Wales Australia. I make my pies in an simular style, but I add an couple of tablespoons of cream cheese as an sauce and i use an pie maker. easy, with pastry sheets, as i live on an sailing boat. Gerard.

[@geoffsbakingblog]

HI Gerard. That all sounds very nice,. I am sure the pies you make are very tasty. I hope all is well in Australia.

[@patmillar961]

What a beautiful pie.....cant wait to give this a try 👍. Many thanks

[@geoffsbakingblog]

Hi Pat. Thanks very much. I hope you enjoy it as much as I did.

[@robertgoh7420]

I love cooking with Bordeaux red wine.

[@brucebolton4188]

Delicious,well done sir

[@geoffsbakingblog]

Hi Bruce. Thanks very much.

[@grahamturner5963]

This is a great winter warmer 👌 I've been doing something similar for a few years now. A traybake or pie plate version if there's guests but also individual ones that I can freeze. I've been filling my freezer with puff pastry delights this week. Pizza puffs, curry puffs, cheese and onion slices and apple turnovers. Your recipe puff pastry has been brilliant. Cheers Geoff

[@geoffsbakingblog]

HI Graham. Thanks very much. I am glad you find the puff pastry so good. It seems you have been very busy filling your freezer.

[@Marshmish]

I swear I could smell that filling Geoff. Ingredients in the nexts hoping list. Thanks mate.

[@geoffsbakingblog]

HI Marshall. I must admit it had a lovely aroma. I hope you enjoy the pie if you make it.

[@tommcguire5525]

Great Geoff, profesional vid. the plate needed more gravy. First Class.

[@geoffsbakingblog]

HI Tom. Thanks. Rest assured that after the taste test I added gravy for my dinner.

[@isaiahgimlewicz8298]

Yum

[@geoffsbakingblog]

Hi Isaiah. Thanks.

[@wurlitzer895]

Hi there, Geoff. Hope you and your family are keeping well and staying safe. Now, that looks like one beast of a pie!! My mouth's watering already!! Best as always, Pete A :) :) :)

[@geoffsbakingblog]

Hi Pete, All is well here, except for the ageing agonies that I am prone to describing in graphic detail to family members. The pie was certainly a hearty one. Very satisfying to eat.

[@wurlitzer895]

@@geoffsbakingblog Hi Geoff. Thanks for the reply. I am very sorry to hear you are suffering with, what my GP refers to as 'age-related co-morbidities'. I hope that you are not in too much distress and pain, and have suitable medicaments to aid you. I am afraid that age wearies and for most of us, the years do condemn. But keep going, my dear chap, and laugh in the face of adversity. We're all with you on this one!! With all good wishes and kindest regards - oh, and this pie will be constructed and consumed by this time next week!! Pete :) :) :)

[@geoffsbakingblog]

@@wurlitzer895 Oh I persevere with the proverbial stiff upper lip, even if it quivers somewhat erratically from time to time. LOL.

[@wurlitzer895]

@@geoffsbakingblog Well done, Geoff. I know it's not always easy, but you do magnificently well. Take care and look after yourself. Pete

[@lindarose5308]

Going to make awesome bakers out of us yet...! Thank you.!.!

[@geoffsbakingblog]

Hi Linda. I am sure you are already an awesome baker.

[@brucebowen100]

Thanks for the video.

[@geoffsbakingblog]

Hi. You are welcome.

[@svlittlegem24]

Thank you for the replying so soon. Everythings well for me that is just a little wormer today. Gerard.

[@geoffsbakingblog]

That's good.

[@susanlee2835]

You should have made leaves to decorate the top . And where is the gravy coming from to pour over the pie at meal time

[@geoffsbakingblog]

HI Susan. It is a matter of each to their own I'm afraid. The pie was perfectly moist, any wetter and the pastry on the bottom would not have cooked and it would have been a soggy mess.

[@Bessie66]

How necessary is it to cook for 2 hours due to the rising cost of gas/electric?

[@geoffsbakingblog]

Hi Bessie. The decision to cook for 2 hours is a personal preference. The longer, slow, cooking makes the minced beef more tender. But it can certainly be cooked for a shorter time, even just 1/2 an hour, just so long as the gravy has thickened enough.

[@hermesjackle5903]

Geoff that looks like a cracking pie .😁

[@geoffsbakingblog]

Hi Hermes Jackle. Thanks very much.

[@Sunflower-lv9iu]

😍 looks delicious and pretty on top of it

[@geoffsbakingblog]

Hi Sunflower. Thanks very much.

[@amy.j.woodcock2391]

Looks delicious 😋

[@geoffsbakingblog]

Hi Amy. Thanks very much.

[@TW1257]

Looks yummy.

[@geoffsbakingblog]

HI Tim. thanks very much.

[@robertgoh7420]

I thicken with gravy granules.

[@pjd2709]

Geoff you did a fantastic job making that pie, looks yummy, thanks for sharing.

[@geoffsbakingblog]

Hi PJ D. Thanks very much, I am glad you think so.

[@TheGroundBelow]

Wonderful recipe which I will attempt to replicate. Q, how did you get the pie out of the dish onto the wire rack without it breaking up when transferring it? It looks so perfect on the rack but I can never manage to do this so always end up serving from the dish.

[@geoffsbakingblog]

Hi The Ground Below. Thanks very much. I hope you enjoy the pie. If you notice I lined the tin with parchment paper, with enough over hanging on two opposite sides, so that I could lift the pie out of the tin once it had cooled for about 10 minutes.

[@robertgoh7420]

I have use Henderson's relish.

[@robertgoh7420]

I use Henderson relish

[@geoffsbakingblog]

Hi Robert. That's good I believe. I have never tried it.

[@kieranarnold4914]

Can you buy the pastry i have not had time to maje my own

[@geoffsbakingblog]

HI Kieran. Oh yes you can buy a block of shortcrust pastry, or even a couple of ready-rolled sheets, rather than make your own. All butter pastry is best, but really any shortcrust will do, since the star of the show is the minced beef.

[@kieranarnold4914]

@@geoffsbakingblog thanks

[@mandyb6422]

Thanks for sharing the recipe,my husband only asked yesterday if I would do a meat and potato pie,I think I'll try this,it looks really good

[@geoffsbakingblog]

Hi Mandy. That's a nice coincidence. I hope you both enjoy it if you do make it.

[@GeorgeDamon]

He lost me when he added sugar to the filling. Seems unnecessary.

[@geoffsbakingblog]

The sugar is simply to take the edge off the red wine sauce in the filling. I tried it without and found it just a little too astringent.

[@GeorgeDamon]

I see. Thank you for the reply. Would perhaps a sweet red wine accomplish the same thing?

[@geoffsbakingblog]

@@GeorgeDamon I am not sure. But one teaspoon of sugar is such a small amount I don't think I would concern myself one way or the other.

[@GeorgeDamon]

Fair enough. I try to watch my sugar intake, so I'm always sensitive to added sugars in my food. I'll have to try it multiple ways to see which works the best for me. Thanks again for responding.

[@valluscott8616]

Geoff I am allergic to celery What could I substitute for it .

[@geoffsbakingblog]

Hi Val, That isn't really a problem. You could just leave it out or you could replace the celery with some mushrooms or other veg that you like.

[@robertgoh7420]

What happens if you use salted butter like I do

[@geoffsbakingblog]

HI Robert. If you use salted butter you can adjust the seasoning to suit that.

[@susanfryer1616]

That looks a good pie thankyou Geoff

[@geoffsbakingblog]

HI Susan. Thanks very much. You are very welcome.

[@sandraspadina8883]

This looks lovely. 👌

[@geoffsbakingblog]

HI Sandra. Thanks very much.

[@adam3rdcanvey]

Top notch 😁

[@geoffsbakingblog]

HI Adam. Thanks very much.

[@magnuswootton6181]

they dont put bacon in for your average pie, this will be nice! :)

[@geoffsbakingblog]

Hi Magnus. I do like a bit of bacon in a pie, or in anything really.

[@1904say]

Delish !

[@geoffsbakingblog]

Hi 1904say. Thanks very much.

[@petricaangold5000]

That's a nice recipe but it looks very dry for my taste, gravy needed desperately!!!

[@geoffsbakingblog]

Hi Petricia. The pie was very moist, it didn't need more gravy inside or the pastry wouldn't cook. My dinner looked dry, as I hadn't poured gravy on it, since I wanted to show the pie properly. When I ate the dinner it had gravy too.