Miner's Supper Pie

Satisfy your cravings for hearty comfort food with Miner's Supper Pie, a deliciously rustic dish inspired by traditional British cooking. This savory meat pie features ground beef simmered with tender potatoes, carrots, peas, and a rich, flavorful gravy infused with Worcestershire sauce and thyme. Encased in a buttery, golden shortcrust pastry, it’s the ultimate combination of flaky crust and robust filling. Perfect for busy weeknights or cozy family dinners, this recipe comes together in under 90 minutes, offering a satisfying meal packed with wholesome ingredients. Serve alongside a crisp green salad or steamed vegetables for a timeless, crowd-pleasing dish that warms both heart and home.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams ground beef
• 2 medium russet potatoes
• 1 medium onion
• 1 large carrot
• 150 grams frozen peas
• 2 pieces garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 250 milliliters beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons dried thyme
• 1 package store-bought shortcrust pastry
• 1 large egg
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Peel and dice the potatoes, onion, and carrot into small, uniform cubes.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

Step 4

Stir in the garlic, finely minced, and cook for another minute until fragrant.

Step 5

Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as you go.

Step 6

Sprinkle the flour over the beef mixture and stir well to combine. Cook for another 1-2 minutes to remove the raw flour taste.

Step 7

Pour in the beef stock and Worcestershire sauce, then stir to create a thick, savory gravy.

Step 8

Add the diced potatoes, carrots, peas, salt, black pepper, and thyme. Stir to combine, reduce the heat to low, and simmer for 10-12 minutes until the potatoes and carrots are slightly tender.

Step 9

Remove the mixture from heat and let it cool for 10 minutes.

Step 10

Roll out the shortcrust pastry and line a 9-inch pie dish with half of the pastry, trimming any excess.

Step 11

Fill the pastry-lined pie dish with the cooled beef and vegetable mixture, spreading it out evenly.

Step 12

Cover the filling with the remaining pastry, pressing the edges to seal. Trim any overhanging pastry and crimp the edges with a fork or your fingers for decoration.

Step 13

Whisk the egg and water together to create an egg wash. Brush the top of the pastry evenly with the egg wash.

Step 14

Cut a few small slits into the top of the pie to allow steam to escape during baking.

Step 15

Place the pie in the preheated oven and bake for 35-40 minutes, or until the pastry is golden brown and crisp.

Step 16

Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2114.9g)

Amount per serving	% Daily Value*
Calories	4103.1

Total Fat 226.1g	0%
Saturated Fat 92.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 551.4mg	0%
Sodium 6057.3mg	0%
Total Carbohydrate 387.0g	0%
Dietary Fiber 29.0g	0%
Total Sugars 33.8g
Protein 141.4g	0%

Vitamin D 53.8IU	0%
Calcium 368.2mg	0%
Iron 23.4mg	0%
Potassium 4561.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 13.6%

Carbs: 37.3%