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Minced beef pie

Beef mince and puff pastry pie, served with mushy peas on the side

Minced beef pie

Name: Minced beef pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
Ingredients: 1 onion chopped; 350g carrot chopped; 3 celery sticks, chopped; 1 tbsp olive oil; 500g lean beef mince; 2 tbsp tomato purée; 1 tbsp Worcestershire sauce; 350ml beef stock; 1 egg lightly beaten; 375g ready-rolled puff pastry quartered or left whole, depending on dishes used; 350g frozen peas; 1 tbsp mint sauce

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.5 out of 5.38 ratingsRate

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Make this traditional pie, featuring succulent beef mince with carrots, celery, onion and gravy and topped with crispy puff pastry, then serve with a side of minty mushy peas.

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 onion

chopped
350g carrot

chopped
3 celery

sticks, chopped
1 tbsp olive oil
500g lean beef mince
2 tbsp tomato purée
1 tbsp Worcestershire sauce
350ml beef stock
1 egg

lightly beaten
375g ready-rolled puff pastry

quartered or left whole, depending on dishes used
350g frozen peas
1 tbsp mint

sauce

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Nutrition: per serving

kcal731
fat39g
saturates17g
carbs51g
sugars14g
fibre8g
protein10g
salt1.6g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2012

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A star rating of 4.5 out of 5.38 ratings

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