Mince and Bacon Pie

Mince and Bacon Pie

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Servings: 4
Calories: 727


  • 8 oz plain flour
  • pinch of salt
  • 2 oz lard cut into small pieces
  • 2 oz margarine cut into small pieces
  • 4 tbsp water
  • 4 oz streaky bacon rashers rinded, and snipped
  • 1 lb minced beef
  • 1 beef stock cube
  • 1 tbsp dried onion flakes
  • 1 tbsp dried celery flakes
  • gravy browning
  • milk to glaze


  • Make the shortcrust pastry: sift the 225 g (8 oz) flour and the salt into a bowl. Rub in the fat until the mixture resembles fine breadcrumbs. Mix to a firm dough with about 45 ml (3 tbsp) water.
  • Cook the bacon slowly in a frying pan until the fat begins to run. Add the mince and continue to cook slowly until it is lightly browned.
  • Crumble in the stock cube with the onion, celery and the remaining flour, stir and slowly add the 300 ml (1/2 pint) water. Bring to the boil, lower the heat and simmer for 20 minutes. Add the browning and cool.
  • On a lightly floured surface, roll out about half the pastry to line a 20 cm (8 inch) pie plate. Add the cooled filling. Roll out the remaining pastry and cover the dish. Brush with milk and make a hole in the centre.
  • Bake in the oven at 200°C (400°F) mark 6 for about 45 minutes.
Calories: 727 kcal
Carbohydrates: 46 g
Protein: 30 g
Fat: 46g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 99 mg
Sodium: 649 mg
Potassium: 505 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 1239 IU
Vitamin C: 6 mg
Calcium: 75 mg
Iron: 5 mg
Ingredients Beef, Minced Beef
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