- 30g dried porcini mushroom, finely chopped
- 1 tbsp vegetable bouillon powder
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 medium baking potatoes, cut into chunks (475g)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 small celeriac, peeled and cut into large chunks (500g)
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- ½ tsp ground white pepper
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 large onions, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g 5% lean beef mince
- 125g baby chestnut mushrooms, halved if large
- 2 tsp chopped sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 25g stilton, crumbled (optional)
A true glory of British cheese-making that has much controversy about its origins, how it's…
- 320g spinach or chard
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 320g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
Tip the dried mushrooms, bouillon and vinegar into a bowl and pour over 400ml boiling water. Boil the potatoes and celeriac together for 18-20 mins until very tender, then drain and leave to steam-dry. Mash with the white pepper.
Meanwhile, heat the oil in a large, deep, non-stick frying pan and fry the onions for 10 mins, stirring occasionally, until golden. Add the mince and fresh mushrooms and fry for 5-10 mins until the mince is browned. Tip in the dried mushroom mixture and the sage, then half-cover the pan and simmer for 20 mins, stirring occasionally, until thickened.
Spoon the mixture into four 175ml pie dishes and top with the mash and stilton, if using.
If eating straightaway, heat the grill to high. Put the pies on a baking tray (in case they bubble over) and grill for 5 mins. To make ahead, leave to cool completely, cover and freeze for up to three months. Reheat in the oven until piping hot. Wilt the spinach in a pan or the microwave and cook the peas following pack instructions. Serve the pies with the veg on the side.