English Style Beef and Mushroom Pie Recipe – and How to Make Hot Water Pastry

pie slice

Tonight I wanted to make an old style English pie that uses hot-water pastry and is cooked with a raw filling. Traditionally, pies like this are made with cubed meat, but because I found some mince on special today at the supermarket I decided to use that instead. The result was like a moist meatloaf or giant rissole wrapped in a pastry casing. Cheap and easy to make, this recipe is a good way to feed a lot of people. It also makes great leftovers the next day served with dead horse (i.e. tomato sauce). We have decided to include a recipe for hot-water pastry while we’re at it, as it’s a handy one to know if you ever want to make a pie or dessert and don’t have any pre-made pastry on hand. The texture is very similar to a store-bought pie, though more wholesome in flavour.

whole pie


Hot-water pastry

500g plain flour
1/2 teaspoon salt
200ml water
150g butter
1 egg, beaten well

Pie filling

1kg beef mince
1 medium onion, finely diced
1 clove garlic, crushed
400g tin of champignon mushrooms, drained and sliced
2 tablespoons fresh parsley, chopped
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon chicken stock powder
2 tablespoons Worcestershire sauce
2 tablespoons cornflour


Hot-water pastry

  1. Place the flour and salt in a bowl.
  2. Over medium heat, heat the water and butter together until butter is completely melted. Bring to the boil.
  3. When liquid mix begins boiling, take off heat and quickly pour in to the bowl with the flour, mixing well with a wooden spoon.
  4. Knead the pastry until it comes together. Place aside while you prepare the pie filling.

Pie filling

  1. Preheat the oven to 180C.
  2. In a large bowl, combine all of the filling ingredients and mix well

Pie assembly

  1. Grease a deep pie dish and dust it with flour.
  2. Roll out the still-warm pastry until it is just under 1cm thick.
  3. Carefully line the base and sides of the pie dish with the pastry, cutting off any excess (which will be reserved for later when making the top of the pie)
  4. Place the filling in the dish, spreading it with a spoon (or your hands!) to made an even, compact mound.
  5. Roll out the remaining pastry until it is large enough to cover the top of the pie.
  6. Brush the edges of the pastry lining the pie dish with egg.
  7. Place the pastry lid on top, lightly pressing along its circumference to seal the top of the pie to its base.
  8. Neatly crimp around the pies’ edges to create a good seal and make it look pretty!
  9. Brush the whole top of the pie with beaten egg.
  10. Place in the oven and bake at 180C for 15 minutes to set the pastry.
  11. Reduce the heat to 150C, and cook for an additional 1.5 hours. If the top becomes too brown, lightly cover with some aluminium foil or greaseproof paper.
  12. Serve with mashed potatoes, green peas and/or beans, and either gravy, tomato sauce or HP sauce.



3 thoughts on “English Style Beef and Mushroom Pie Recipe – and How to Make Hot Water Pastry

  1. Yum! Came across this recipe while googling something to use up some mushrooms. Used fresh ones, and it is cooking right now. Can’t wait!

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