This filling and comforting Suet Crusted Beef &amp; Onion Pie has a rich minced beef filling and a light and fluffy suet crust on top. Its a wonderful winter warmer and simple to make too.

Easy

Suet Crusted Beef & Onion Pie on a baking tray, with a spoon serving some of the pie filling. Next to a bag of Allinson's Plain Wholemeal flour and a plate with a serving of pie.

Suet Crusted Beef & Onion Pie on a baking tray, next to a pepper mill and a set of plates with a knife ready to serve

Close up of Suet Crusted Beef & Onion Pie, with a spoon inside the filling. Served on a baking tray

Suet Crusted Beef & Onion Pie on a baking tray, next to a bag of Allinson's Plain Wholemeal flour and a glass holding cutlery

Close up of Suet Crusted Beef & Onion Pie, with the crust open and the filling being scooped out by a serving spoon. Pie is served on a baking tray

Beef mince (lean)

Onion(s) (finely chopped)

Allinson's

Is plain flour and all-purpose flour the same thing? In answer, yes and it is a staple baking ingredient in most kitchens.
We love Allinson’s Plain White Flour as it is expertly milled from British wheat. Whilst it doesn’t contain any raising agent, like Self-Raising Flour, it is often combined with baking powder or bicarbonate of soda in a recipe to create a beautiful rise in the oven.
This flour makes a whole host of bakes from scrummy scones to pretty tarts and pastries, producing a light and delicate texture. Also, a handy ingredient to have around when thickening sauces.

Allinson's Plain White Flour

Carrot(s) (finely diced)

Beef stock

Worcestershire sauce

For the filling

Self-raising white flour is ideal for cakes, cookies and muffins, where a light and airy texture is required. The shelf life of self-raising flour is shorter than other flours as the raising agent will absorb moisture from the air over time

Allinson's Self Raising Flour

Cornflour

Suet (shredded)

Mustard powder

Rosemary leaves (or thyme, freshly chopped)

Milk (whole)

For the suet topping

We've used a suet pastry for the top of this Beer & Onion Pie rather than a puff pastry top or a shortcrust top. In our experience a suet crust makes the top crusty but the underneath nice and flavoursome after taking on all the flavour of the pie.

Suet Crusted Beef and Onion Pie Recipe

Preheat&nbsp;the oven to 180°C (160°C fan, gas mark 4).

Dry fry the mince and onion in a saucepan for about 10 minutes until browned. Sprinkle over the flour and stir well. Add the diced carrot, stock and worcestershire sauce. Bring to the boil and simmer for 10 mins. Place the mixture into a baking dish.

To make the suet crust topping, place the flour, cornflour and suet in a mixing bowl, then stir in the mustard powder and herbs. Add plenty of salt and pepper. Gradually stir in the milk to form a thick batter, Pour over the meat and&nbsp;bake for 30-35 mins until golden brown and risen. Serve with&nbsp;vegetables.

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A total hit the pastry was lovely took me back to how my mother used to make a mince beef pie

I love this suet pastry top and have used it on top of: mince, steak and onions, also stew and it’s perfect every time!
Would absolutely recommend!

Loved it! So easy to make and sooo tasty. I added a teaspoon-ish of tomato puree to the meat to keep the flavour nice n rich...superb!...will be a regular for us.

Best suet crust I’ve ever made!  Just made the crust to go over a steak and mushroom pie filling and it was absolutely delicious!  So easy too.  Thank you, this will be my go to recipe from now on

Suet Crusted Beef & Onion Pie

About the bake

Method

Step 1

Step 2

Step 3

Ingredients

For the filling

For the suet topping

Utensils

10 Baker Ratings

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