Mince & Onion Pie

I made the meat mixture as directed, but it was way too salty for us. I think the next time I will reduce the bouillon and worcestershire sauce and add some nutmeg, clove, and cinammon. I also used the phyllo pastry sheets instead.

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Yummy in my tummy!! That's what I like... few ingredients, quick and easy to follow directions!

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This was a nice recipe. The kids enjoyed it, which is rare. It was not made clear whether we were supposed to boil off all of the liquid before putting the mince and onion mixture into the pie crust, so I drained off almost 2 cups of liquid. Unfortunately, it was still runny and made the bottom crust soggy. It also looked unappetizing. I used frozen, diced onions, which were ideal to cut the cooking time. I also used beef granules to replace the bouillon cubes. My frozen pie crust was just a tad too sweet for this recipe, but that is not your fault. Next time I make this, I will boil off all of the liquid and use a different pie crust (or find a recipe here) that is not sweet (aka a fruit pie crust). I had a 9.5 inch pie plate, and I needed just 1/2 tablespoon of milk to coat the top. This was great with the mashed potatoes, by the way. I ate them together with every forkful. Yummy! We rounded it out with a salad, and it was a very filling meal. We have half of the pie left over this morning. This is a recipe I will try again with the above modifications. It goes well with my international-themed menu this week (Russian, French, Scottish, Japanese, German). Thanks for sharing it!

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My husband is english living in Germany with me (German) and he just loved this mince & onion pie!!! Didn't put in the worcester sauce though as we don't have it here. Really easy to make as well. Thanks for this great recipe!!!

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Your Broccoli & Cauliflower Lasagna was such a hit at our house that I just had to give your Mince and Onion pie a go ... my first. Most definitely a good way to be dressing up minced beef. I made as directed. Next time I will use a touch less bouillon and Worcestershire sauce. In my 'Canadian oven' 350 degrees and 30 minutes gave me lovely golden topped mince pie. Thank you Rufus T for bringing a little of Scotland to my kitchen.

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