A. Caramelized Onion & Beef Filling

• 1 lb (450 g) ground beef – Choose 80–90% lean for a balance of flavor and richness.
• 3 large onions, thinly sliced – Yellow or sweet onions work best for deep caramelization.
• 2 tbsp butter – Adds richness and helps the onions caramelize evenly.
• 1 tbsp olive oil – Prevents the butter from burning and helps with sautéing.
• 3 cloves garlic, minced – For aromatic depth and savory flavor.
• 2 tbsp tomato paste – Concentrated umami that enriches the gravy.
• 1 tbsp Worcestershire sauce – Adds a savory, slightly tangy note.
• 1 tsp Dijon mustard – Subtle sharpness that brightens the filling.
• 1 cup (240 ml) beef broth – Forms the base of the gravy; use low-sodium if possible.
• 1 tbsp all-purpose flour – Helps thicken the filling (or use 1 tbsp cornstarch mixed with 2 tbsp water).
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme) – Earthy, aromatic flavor.
• 1/2 tsp dried rosemary – Optional, but lovely with beef and onions.
• 1 tsp sugar (optional) – Helps speed up onion caramelization if you’re short on time.
• Salt and freshly ground black pepper, to taste

B. Puff Pastry & Topping

• 2 sheets puff pastry (about 14 oz / 400 g total), thawed but still cold
• 1–2 tbsp all-purpose flour, for dusting your work surface
• 1 large egg, beaten
• 1 tbsp milk or water – To make the egg wash glossy and golden
• 1–2 tsp sesame seeds or nigella seeds (optional) – For a decorative, bakery-style finish

C. Optional Garnishes

• Fresh thyme or parsley, chopped
• Flaky sea salt for sprinkling just before serving

You’ll also need:

• A 9-inch (23 cm) pie dish or a similar baking dish (round or square)
• A large skillet for cooking the filling
• A pastry brush for the egg wash