Mince and Onion Pie You Can Afford

Presenter / Channel

Rick (“Backyard Chef”) demonstrates a budget-friendly mince and onion pie using TVP + red lentils + mushrooms to mimic minced beef.

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Ingredients (with quantities where given)

Base / Filling

• Red lentils, rinsed (quantity not stated)
• TVP (textured vegetable protein) (quantity not stated)
• Mushrooms, chopped and blended to a rough mince (quantity not stated)
• Onion (quantity not stated; “go in there”)
• Garlic (not stated; cooked ~30 seconds)
• Beef flavor/hydration choice for TVP (pick one):
  • Boiling water + a beef cube (preferably strong beef broth), or
  • Boiling water + Marmite, or
  • Boiling water + another beef cube
• Fat (for richness; conditional):
  • Beef tallow (if available), or
  • Pork lard: 1 tablespoon (stated)
• Tomato purée: a couple of tablespoons
• Flour (amount not stated; to cook out rawness)

Seasoning

• Dried thyme (option) / or mixed herbs: “a little pinch”
• Black pepper: “shake”
• Garlic powder: “a little”
• Onion powder: “a little”
• MSG: “a little bit” (optional; “don’t use it if you don’t want to”)

Liquids

• Beef stock (amount not stated; added after seasonings)
• Worcester/balsamic element: “Worester balsamic vinegar” (small splash)
• Dark soy sauce (small amount; “it’s going to color this”)
• Optional: extra gravy browning / gravy granules (to taste)

Pastry

• Shortcrust pastry
  • Homemade (used) or ready-rolled (alternative)
• Optional finish:
  • Egg wash
• Vent holes required during baking (done)

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Equipment

• Chopper / food processor (to process mushrooms)
• Pan(s)
• Tray for lentils (to steam after draining)
• Pie tin: about 8-inch
• Baking tray (already hot in the oven)
• Plastic wrap and bag (freezer option)
• Oven

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Step-by-Step Method (key timings, temps, cues)

1) Prepare Lentils (pre-cook)

1. Boil water in a pan.
2. Add rinsed red lentils.
3. Boil ~8 minutes (no more).
4. Turn off heat, drain.
5. Spread lentils on a tray and steam to cool (cooling is fine; “not a problem”).

2) Hydrate TVP (flavor infusion)

1. Use boiling water to hydrate TVP using one of:
   • beef cube, or Marmite, or another beef-cube approach
2. Add TVP and rehydrate for ~10 minutes.
3. Stir occasionally/lightly so the top absorbs the beef flavor.

3) Cook Mushroom–Onion “Mince” Base

1. In a pan, add the blended mushrooms.
2. Spread and dry them out, cooking over flame.
3. Cook/brown ~8–10 minutes (draw out moisture, brown slightly).
   • Cue: mushrooms mimic the soft meaty texture of mince.
4. Add fat:
   • beef tallow if available
   • otherwise 1 tbsp pork lard
5. Add onions and cook ~8 minutes to brown slightly.
6. Add garlic and cook ~30 seconds.

4) Brown TVP and Build Gravy-like Filling

1. Create space in the pan and add TVP.
2. Let it sit ~4–5 minutes to crust, then stir/turn for more crusting.
3. Add tomato purée (a couple of tablespoons).
4. Stir and cook until it darkens (“darkens out”).
5. Add:
   • flour (cook out rawness)
   • mixed herbs or dried thyme
   • black pepper
   • garlic powder
   • onion powder
   • MSG (optional)
6. Add beef stock and scrape the bottom to release stuck bits.
7. Add:
   • small splash Worcester/balsamic vinegar
   • dark soy sauce for color
8. Optional: extra gravy browning / gravy granules.

5) Combine with Lentils and Adjust Thickness

1. Stir lentils into the filling.
2. If too thick, add a little water (don’t overdo).
3. Aim for thick gravy consistency.
4. Cool filling before assembling the pie.

6) Assemble Pie

1. Use pie tin ~8-inch.
2. Roll out pastry lid/base (homemade or ready-rolled).
3. Fit pastry into the tin with a bit of overhang for the lid seal.
4. Preheat oven to 200°C.
5. Roll and place the top/lid pastry over filling.
6. Seal by:
   • folding/pressing, or
   • optional egg wash for stickiness.
7. Trim excess pastry; crimp optional.
8. Make vent holes.

7) Bake

1. Place pie on a hot baking tray in the oven.
2. Bake 40–45 minutes at 200°C.
3. If the top browns too quickly, cover with foil.

8) Cool, Unmold, Serve

1. Cool about 10 minutes after baking (enough to handle).
2. Drop/unmold onto a plate.
3. Serve with a bit of gravy.

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Tips / Variation Notes

• TVP beef flavor alternatives:
  • beef cube (prefer strong beef broth) vs Marmite vs any beef cube
• Pastry:
  • homemade shortcrust (used) vs ready-rolled (saves effort/cost)
• Richness control:
  • beef tallow if available; otherwise 1 tbsp pork lard
• Egg wash:
  • optional—sealing can be done by folding the pastry lid over
• Freezer option:
  • wrap and freeze before baking (plastic wrap + bag)
• Browning control:
  • cover with foil if the top browns early
• Serving suggestion:
  • potatoes, chips, peas, vegetables, gravy—anything goes

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Referenced Sources

• No external sources are referenced.