Minced beef pie & minty mushy peas

Minced beef pie & minty mushy peas

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(6 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 4
A traditional beef pie featuring carrots, celery, onion, gravy and puff pastry with a side of flavoured mushy peas

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal731
  • fat39g
  • saturates17g
  • carbs51g
  • sugars14g
  • fibre8g
  • protein10g
  • salt1.6g
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Ingredients

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 celery sticks, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g pack lean minced beef
  • 2 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 350ml beef stock
  • 1 egg, lightly beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 375g ready-rolled puff pastry, quartered or left whole, depending on dishes used
  • 350g frozen pea
  • 1 tbsp mint sauce

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Fry the onion, carrots and celery in the oil in a large frying pan until softened. Add the mince, increase heat and cook for 5 mins or until well browned. Stir in the tomato purée, Worcestershire sauce and stock. Simmer for 5 mins until the sauce has thickened slightly. Cool for 10 mins.

  2. Heat oven to 200C/180C fan/gas 6. Spoon the mixture into 4 individual pie dishes or one large dish. Brush the dish rims with egg, then lay the pastry on top and trim. Seal edges with a fork and brush the pastry with more egg. Poke a little hole in the top and cook for 25-30 mins or until the pastry is golden and risen.

  3. Meanwhile, cook the peas in boiling water, then drain and mash with the mint sauce. Serve the pies with the hot peas on the side.

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Comments (7)

sarahpounde's picture
5

Made this today, I put all the ingredients minus the oil into my slow cooker and cooked the meat filling over night, I then let it cool and then put it into a pie dish and added the pastry. I kept it refrigerated until we were ready to cook it off. it was really delicious my husband said its the best pie he had ever had. All the kids loved it and of course myself too.

goodkatie's picture

This is a winner with my husband and kids - I miss out the celery and I put peas in the with the mince filling. An easy and tasty meal...

somersetscottie53's picture
5

Easy to do. Very tasty. Will make this again sometime.

batson639's picture
5

First time ever everyone loved this pie including my 5 year old

cooleyville's picture
5

EXCELLENT: the best of both worlds, easy and elegant. That's the one thing about pastry puff, it dresses up anything. (couldn't resist throwing in a bit of thyme though.)

wendygal's picture

Very good ... we liked this a lot :)

sandyshaw's picture
5

Very easy to make, had no celery so just used leeks I had in press. Delicious : )

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