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Home » Main Meals » Raised beef and onion pie – with crispy yoghurt pastry

Raised beef and onion pie – with crispy yoghurt pastry

Author: VJ Published : September 2021 Modified : November 2021 / Be the first to comment!

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Raised beef and onion pie is made with crispy yoghurt pastry and crammed full of tasty ground beef, onions and vegetables in a thick beefy gravy. This is one of those pies that everyone needs in their repertoire. The star of the show has to be the pastry – it’s soft yet crispy and holds its shape perfectly. You’ll certainly impress family and friends when you place this on the table.

A baked beef and onion raised pie fresh from the oven.
I love the double-crust effect around the edges of this pie.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents
  1. Everybody’s favourite pie
  2. How to make a raised beef and onion pie
  3. Ingredients for yoghurt pastry
  4. Ingredients for beef and onion pie
  5. Timing breakdown
  6. Instructions
  7. Tips and questions
  8. Pin for later
  9. Other pie recipes
  10. The recipe
  11. Raised beef and onion pie with crispy yoghurt pastry

Everybody’s favourite pie

I honestly don’t know which to rave about the most in this raised beef and onion pie recipe – the succulent, beefy filling, or the crispy pastry that holds it all together. This pie is just plain and simple no-frills British baking at its finest, and I can practically guarantee that if you make this pie once you’ll be making it over and over again.

Let’s start with the filling – it’s made with beef mince (or ground beef if you live in the US), fried with onions until the onions are sweet and caramelised and the meat is browned and juicy. Then it’s simmered with a selection of other grated vegetables and a simple gravy flavoured with good old Worcestershire sauce and tomato paste. Nothing fancy, just simple ingredients, but they all come together so well.

There are no hard-and-fast rules about the vegetables. I like to add grated carrots, courgettes, tomatoes and leeks – but you can use whatever vegetables you happen to have in the fridge. Mushrooms make a nice addition, or a handful of peas would add a touch of extra colour and sweetness.

Moving onto the pastry – this has got to be the easiest pastry recipe ever. It literally comes together in 5 minutes which is less time than it would take to defrost a roll of store-bought pastry. It’s so light, buttery and flaky, but it still has the strength needed to hold up a 5-centimetre-high raised pie with no problems.

What makes this pastry different from the normal flaky pastry is that it’s made with Greek yoghurt (or natural yoghurt if you prefer). This makes it extra crispy, yet soft at the same time. And even though you can’t really taste the yoghurt, it just seems to add an extra depth of flavour to the pastry. Now hubby is not a ‘picker’ at mealtimes. He eats what’s on his plate and NEVER has extras, but even he was picking the edges off the pie and saying ‘Oh this pastry is really nice‘

This beef and onion pie is a proper pie with pastry both on the bottom and on the top. The pastry case is blind-baked so that the pastry on the base of the pie is as crispy as that on the top. As Mary Berry so aptly puts it – nobody likes a soggy bottom!

I really hope you enjoy this raised beef and onion pie as much as I do!

How to make a raised beef and onion pie

**You can get the full recipe with the complete list of ingredients and detailed steps for making for this raised beef and onion pie on the printable recipe card at the end of this post**

I made this pie in a 9″ round spring-form pan, which makes it easy to remove the pie from the baking dish. For blind-baking the pastry I use an 8″ spring-form pan to hold the crust in place while it is baking (see below for instructions).

A close up of the inside of the raised beef and onion pie showing the flaky texture of the pastry.
You only have to look at this pastry to know that it is going to be crispy and delicious. Pair that with a juicy meaty filling and you have comfort food at its best!

Ingredients for yoghurt pastry

These are the ingredients you will need to make the yoghurt flaky pastry:

Ingredients for flaky yoghurt pastry
This recipe will make sufficient pastry for a full pie, ie pastry on both the bottom and the top of the pie.
  • Flour – plain white all purpose flour (or cake flour if you live in South Africa) – not self-raising flour. We don’t need any baking powder in this recipe.
  • Salt – optional as always, but I find a small amount does improve the flavour of the pastry.
  • Butter – you can use salted or unsalted – it doesn’t matter, but if you do use salted butter you may like to leave out any additionl salt. The butter should be at room temperature to make it easier to rub into the flour.
  • Greek yoghurt – this takes the place of milk or water that you would normally use to bind the pastry. You can use natural yoghurt if you prefer. Make sure this is plain yoghurt, not the fruit-flavoured kind.
  • Egg yolk – this adds extra richness to the pastry. Medium to large is fine.

Ingredients for beef and onion pie

These are the ingredients you will need for the beef and onion pie filling:

This recipe is more than sufficient for 4 hungry people. If there are any leftovers, you could pop a slice in your lunch box or have them for lunch the next day.

Top tip – gather all the ingredients and prepare the vegetables before you start cooking – this way everything will be ready and to hand, and you will be less likely to forget an ingredient.

  • Ground beef / beef mince – for this recipe I used beef mince with a 12% fat content. If you prefer you can use 5% fat content.
  • Onions – you can use white or red onions. Because the pie is made with ground beef, which is quite fine, the onions should be quite finely chopped.
  • Leeks – I normally cut my leek in half lengthwise, and then slice into semi-circles.
  • Carrots – I like to grate them on the smallest holes of a box grater, but if you prefer you could use the larger holes.
  • Tomato – finely chopped.
  • Courgettes / zucchini / baby marrows (depending on where in the world you live you may know this vegetable by and of these names). These should be grated on the large holes of a box grater. Just wash them before use – there is no need to peel the skin off.
  • Mushrooms – (optional and not pictured). I like to add mushrooms to my pie and they should also be quite finely chopped. You can use white mushrooms or chestnuts depending on your preference. A lot of people don’t like mushrooms, so it’s perfectly fine to leave them out.
  • Worcestershire sauce – the good old English favourite – first sold in 1837 (so it’s been around for quite a while).
  • Tomato puree / tomato paste – not to be confused with tomato sauce /tomato ketchup. This is highly concentrated tomatoes, normally sold in tubes or small cans.
  • Paprika – paprika and beef always go so well together. You can leave this out if you prefer.
  • Salt and black pepper – to your own taste.
  • In addition to the above you will also need sunflower oil or olive oil for frying, a beef stock cube and a beaten egg for brushing on the pastry before it goes into the oven.

Note on the vegetables

You can use whatever vegetables you prefer in this recipe. I used courgettes because we had a glut of them from the allotment. You could use grated swedes or parsnips, finely chopped broccoli or cauliflower, or even grated butternut.

When substituting vegetables, just make sure you have 4 to 5 cups of chopped and grated vegetables (including the onion). The quantities aren’t too important – if you add extra, you will just have a larger pie 🙂 .

Timing breakdown

Even though this is an easy pie to make, there are quite a few steps.

I’ve broken them down by the time each step will take, and given suggestions for tasks that can be done in parallel.

Step MinutesNotes
Make the pastry5
Rest the pastry30 Start making the filling
Line the pie dish10
Blind-bake pie crust30 Continue making the filling
Make the filling *45Not included in elapsed time
Assemble pie10
Bake pie20Relax – you’ve earned it!
Elapsed time1 hr 45
* Making the filling is not included in the elapsed time as this can be done while the pastry is resting and baking.

Instructions

Yoghurt Pastry

Steps for making the yoghurt pastry
  1. Measure the flour and salt into a mixing bowl, then add the cubed butter. Using your fingertips, rub the butter into the flour until the flour is incorporated and the mixture resembles coarse breadcrumbs.
  2. Tip in the egg yolk and the yoghurt
  3. Mix the egg and yoghurt into the flour and butter using a flat-bladed knife. The dough should come together into a shaggy ball.
  4. Tip the dough onto a lightly floured surface and press the mixture gently with your hands until it comes together in a smooth ball.
  5. Cover with plastic wrap and place in the refrigerator for half an hour. This step is important as it gives the gluten time to rest, and will help prevent the dough from ‘shrinking’ as it bakes. It also firms up the butter, making the pastry easier to roll.

Line the baking tin

I use a 9″ springform pan to make this raised beef pie. You will need about 3/4 of the dough for the base and sides, and the remainder for the top.

Steps for lining the pastry case and preparing it for blind-baking.
The springform pan should be lined as follows:
  1. Roll out the pastry to about one-eighth of an inch thickness and use it to line your baking tin.
    1. Use one-third of the dough to roll into a circle just larger than the base of the baking tin and place this on the bottom of the tin (Tip – place the base of the springform pan onto the rolled pastry and cut around it to get the right-sized shape).
    2. Roll the second third of the dough into a long oblong shape just wider than the depth of the pan. The circumference of a 9″ springform pan is 30 inches or 76 cm – so your pastry should be rolled out to that length. Use this to line the sides of the pan (Tip – do this in two pieces and line half of the pan first then just press the seams together to close them.) Let the bottom of the edges overlap the base of the pastry to prevent leakage. (See image 1 for the lined dish).
  2. Cover the pastry in the dish with a piece of baking parchment, pressing it carefully against the base and sides.
  3. Now cover the baking parchment with a layer of tinfoil.
  4. Place a smaller springform pan (I used an 8″ pan) onto the tinfoil and then press a scrunched up piece of baking parchment between the inner springform pan and the tinfoil.

This might sound like a lot of effort, but it is easy to do, and absolutely necessary. Please don’t do what I did and think you can get away with just using parchment paper and baking beans. This is a very soft pastry and unless you support the sides properly, they will just collapse onto the bottom of the pie dish (I’m talking from bitter experience 🙂 )

The pastry case after it has been blind-baked, and another image showing the same pastry case after an additional few minutes in the oven.
Now to get on with baking the pastry.

Because the springform pan has a loose bottom, I always place it on a baking tray to make it easier to get in and out of the oven.

  1. Pre-heat the oven to 180 degrees Celsius / 360 degrees Fahrenheit then bake the pastry for 20 minutes. Remove the pastry case from the oven, let it cool for a few minutes then carefully remove the inner springform pan, the tinfoil and the baking parchment. The bottom of the pastry will still be slightly undercooked.
  2. Return the pastry to the oven and bake for a further 5 to 10 minutes to crisp the base. If the sides are browning too much, cover them with the tinfoil that you used originally.
  3. Allow the pastry to cool. Do not remove it from the springform pan. It will be baked again in the pan once the filling has been added.

Make the beef and onion filling

For this step, you will need a large frying pan with a lid.

Steps for frying the meat and vegetables.
You can start this step while the pastry is resting in the refrigerator.
  1. Fry the chopped onions and sliced leeks in 1 to 2 tablespoons of sunflower oil / olive oil for about 4 minutes until they turn translucent. Stir them often over a low heat, to prevent burning.
  2. Move the onions and leeks to one side and add the ground beef. Break the beef up with your spatula and fry with the onions until the beef is nicely browned and completely separate.
  3. If you are using mushrooms, add them now and continue to fry until they start to release their moisture.
  4. Add the remainder of the vegetables, the paprika, the worcestershire sauce and the tomato paste. Crumble in the stock cube and add 1 cup of water and bring to the boil, stirring occasionally.
Steps for thickening the meat filling with flour.
  1. Turn down the heat, cover with a lid and simmer for 30 minutes until the vegetables are cooked and most of the liquid has evapourated.
  2. Taste for seasoning and add salt and ground black pepper to your own taste.
  3. Remove the pan from the heat and leave to cool for 5 minutes. Sprinkle with the flour and then stir the flour into the mixture.

Bake the raised beef and onion pie

All that now remains is to fill the pie and bake.

Steps for assembling and baking the pie.
Let the pie filling cool down before adding it to the pastry case.
  1. Transfer the pie filling into the baked pastry shell.
  2. Roll out the remaining pastry into a circular shape large enough to fit on top of the pie. Lay the pastry over the filling, and press the sides of the filling into the pastry case to seal. Make a few slits on top of the pastry with a sharp knife to allow the steam to escape.
  3. Brush the top of the pie with beaten egg and bake for 20 minutes until the pastry is crispy and golden.
  4. Remove from the oven and let the pie stand for a few minutes then release the spring and remove the outer edge of the springform pan.

If you would like to tidy the pie up before serving, you could carefully neaten the edges with a sharp knife. I don’t bother because I like the way that the edges of the pastry give the effect of a ‘double-crust’.

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Overhead shot of a raised beef and onion pie next to a dish of vegetables.
Serve the raised beef and onion pie with a selection of green vegetables. I don’t think it needs mashed potatoes because of the pastry, but that is entirely up to you.

Tips and questions

How do I freeze a raised beef and onion pie?

Assemble the pie to the point where the filling has been placed in the springform pan and covered with the pastry lid. Allow the filling to cool completely then cover the pie with a sheet of tinfoil and wrap in two layers of plastic wrap. Freeze for up to 3 months.
To use, allow the pie to defrost in the refrigerator and then bake as per the recipe instructions.

How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days. This pie is delicious eaten cold, but you could also warm it in the microwave or oven before eating if you prefer. Bear in mind that if you do reheat in the microwave the pastry will not be crispy.

Do I have to use a springform pan?

No, you can bake this pie in any suitable deep container. It might just be difficult to get the first slice out though. Do take care when blind-baking the pastry that the sides of the pastry are nicely supported.

Do I have to make this pie as a raised pie?

No, not at all, you can bake this pie in a normal pie dish. However, you should blind-bake the pastry first by covering it with a sheet of baking parchment and a layer of baking beans.

Do I have to use your recipe for yoghurt pastry?

No, you can use your own favourite pastry recipe. You could even just tip the filling into a regular casserole dish and top with a sheet of store-bought puff pastry.

Pin for later

If you would like to try this raised beef and onion pie yourself, why not pin the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.

Other pie recipes

If you enjoyed this recipe for raised beef and onion pie, you may like to try some of my other pie recipes.

  • Leftover chicken and ham pie with mushrooms
  • Creamy chicken, leek and mushroom pie
  • Traditional British meat and potato pie
  • Old fashioned bacon and egg pie
  • Homemade steak and kidney pie with puff pastry

The recipe

A baked beef and onion raised pie fresh from the oven.

Raised beef and onion pie with crispy yoghurt pastry

Raised beef and onion pie is made with crispy yoghurt pastry and crammed full of tasty ground beef, onions and vegetables in a thick beefy gravy. This is one of those pies that everyone needs in their repertoire. The star of the show has to be the pastry – it's soft yet crispy and holds its shape perfectly. You'll certainly impress family and friends when you place this on the table.
Recipe by: Veronica
Baking, Main Course
British
Calories 973
Prep 25 minutes
Pastry resting time 30 minutes
Cook 50 minutes
Total Time 1 hour 45 minutes
Servings: 4 hungry people
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5 from 1 vote

(Click the stars to rate this recipe)

Equipment

  • Mixing bowl
  • 9" springform baking pan
  • 8" springform baking pan
  • Frying pan with lid
  • Spatula

Ingredients

Yoghurt pastry

  • 2 cups / 280 grams plain all purpose flour Not self-raising flour
  • ½ teaspoon salt
  • 7 ounces / 200 grams cubed butter salted or unsalted
  • ½ cup / 120ml Greek yoghurt or natural yoghurt
  • 1 medium egg yolk

Beef and onion filling

  • 9 ounces / 250 grams beef mince 12% fat content or lower
  • 2 medium finely chopped red or white onions approximately 1½ cups
  • 1 large finely sliced leek approximately 1 cup
  • 1 large finely grated carrot approximately ¾ cup
  • 1 medium tomato diced
  • 2 – 3 medium grated courgettes / zucchini approximately 2 cups
  • 1 cup chopped mushrooms optional
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste/puree
  • 1 teaspoon ground paprika
  • 1 beef stock cube
  • 2 tablespoons sunflower or olive oil
  • 1 small beaten egg
  • salt and ground black pepper to taste

Instructions

Yoghurt pastry

  • The oven should be pre-heated to 180°C / 360°F. Only do this once you actually start to roll the pastry (once it has rested in the refrigerator for half an hour).
  • Measure the flour and salt into a mixing bowl, then add the cubed butter. Using your finger tips, rub the butter into the flour until the flour is incorporated and the mixture resembles coarse breadcrumbs.
    2 cups / 280 grams plain all purpose flour, ½ teaspoon salt, 7 ounces / 200 grams cubed butter
  • Tip in the egg yolk and the yoghurt
    1 medium egg yolk, ½ cup / 120ml Greek yoghurt
  • Mix the egg and yoghurt into the flour and butter using a flat-bladed knife. The dough should come together into a shaggy ball.
  • Tip the dough onto a lightly floured surface and press the mixture gently with your hands until it comes together in a smooth ball.
  • Cover with plastic wrap and place in the refrigerator for half an hour.
  • Roll the pastry to about ⅛" thickness. Use ⅔ of the pastry to line a 9" springform pan. Reserve the other ⅓ for the lid.
  • Cover the pastry in the dish with a piece of baking parchment, pressing it carefully against the base and sides.
  • Now cover the baking parchment with a layer of tinfoil.
  • Place a smaller springform pan (I used an 8" pan) onto the tinfoil and then press a scrunched up piece of baking parchment between the inner springform pan and the tinfoil. See post for images.
  • Place the springform pan on a baking sheet and bake in the pre-heated oven for 20 minutes.
  • After 20 minutes remove the pan from the oven and carefully remove the smaller springform pan, the tinfoil and the baking parchment. The base of the pastry will still be slightly undercooked.
  • Return the pastry to the oven for another 5 to 10 minutes until the base of the pastry starts to turn golden. If the sides of the pastry case are browning too much, cover them with a piece of tinfoil.
  • Remove the pastry from the oven and allow it to cool in the springform pan.

Beef and onion filling

  • Fry the chopped onions and sliced leeks in 1 to 2 tablespoons of sunflower oil / olive oil for about 4 minutes until they turn translucent. Stir them often over a low heat, to prevent burning.
    2 medium finely chopped red or white onions, 1 large finely sliced leek, 2 tablespoons sunflower or olive oil
  • Add the ground beef/mince and continue to fry until the meat is browned and separated. Use a spatula to help you to break up the mince as it browns.
    9 ounces / 250 grams beef mince
  • If you are using mushrooms, add them now and continue to fry until they start to release their moisture.
    1 cup chopped mushrooms
  • Add the remainder of the vegetables, the paprika, the worcestershire sauce and the tomato paste. Crumble in the stock cube and add 1 cup of water and bring to the boil, stirring occasionally.
    1 large finely grated carrot, 1 medium tomato, 2 – 3 medium grated courgettes / zucchini, 2 tablespoons Worcestershire sauce, 1 tablespoon tomato paste/puree, 1 teaspoon ground paprika, 1 beef stock cube
  • Turn down the heat, cover with a lid and simmer for 30 minutes until the vegetables are cooked and most of the liquid has evapourated.
  • Taste for seasoning and add salt and ground black pepper to your own taste.
    salt and ground black pepper
  • Remove the pan from the heat and leave to cool for 5 minutes. Sprinkle with the flour and then stir the flour into the mixture.

Assemble and bake

  • Transfer the pie filling into the baked pastry shell.
  • Roll out the remaining pastry into a circular shape large enough to fit on top of the pie. Lay the pastry over the filling, and press the sides of the filling into the pastry case to seal. Make a few slits on top of the pastry with a sharp knife to allow the steam to escape.
  • Brush the top of the pie with beaten egg and bake for 20 minutes until the pastry is crispy and golden.
    1 small beaten egg
  • Remove from the oven and let the pie stand for a few minutes then release the spring and remove the outer edge of the springform pan.
  • Serve with a selection of green vegetables of your choice, and optionally a side dish of mashed potato.

Notes

This recipe is based on the assumption that one cup of flour is the equivalent of 140 grams.
Lining the pastry in the baking pan
  1. Use one-third of the dough to roll into a circle just larger than the base of the baking tin and place this on the bottom of the tin (Tip – place the base of the springform pan onto the rolled pastry and cut around it to get the right-sized shape).
  2. Roll the second third of the dough into a long oblong shape just wider than the depth of the pan. The circumference of a 9″ springform pan is 30 inches or 76 cm – so your pastry should be rolled out to that length. Use this to line the sides of the pan (Tip – do this in two pieces and line half of the pan first then just press the seams together to close them.) Let the bottom of the edges overlap the base of the pastry to prevent leakage. 
If you prefer you can bake this pie in a normal baking dish, in which case you should blind-bake the pastry in the normal way by covering it with baking parchment and a layer of baking beans.
If you don’t want to make yoghurt pastry you could just tip the filling into a casserole dish and cover it with a layer of shop-bought puff pastry.
Nutrition calculated assuming that this pie will feed 4 hungry people and that all the pie will be eaten.

Nutrition

Calories – 973kcal | Carbohydrates – 73.5g | Protein – 30.2g | Fat – 63.1g | Saturated Fat – 32.8g | Cholesterol – 216mg | Sodium – 771mg | Potassium – 1008mg | Fiber – 6.3g | Sugar – 9.8g | Calcium – 117mg | Iron – 7mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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