Two mince & pea pies served in small pie dishes

Mince & pea pies

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 55 mins Plus cooling

Easy

Serves 4

Make these meat pies in individual portions and freeze them so you can pull one out when you're short on time. The kids will love them

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal716
  • fat40g
  • saturates14g
  • carbs48g
  • sugars10g
  • fibre9g
  • protein37g
  • salt1.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g lean minced beef
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 2 large carrots (about 200g), finely chopped
    Carrot

    Carrot

    ka-rot

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

  • 2 celery sticks (about 200g), finely chopped
  • 1 tbsp tomato purée
  • 1 beef stock cube
  • 200g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 egg, lightly beaten
    Eggs

    Egg

    egg

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

  • 375g ready-rolled shortcrust pastry
  • Tenderstem broccoli or other greens, to serve
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

Method

  1. Fry the mince in a little oil over a high heat, stirring to break up any lumps, until it’s well browned all over. Transfer the mince to a plate, then fry the onion, carrots and celery in the rest of the oil over a low heat until softened. Stir in the tomato purée and crumble in the stock cube, then return the mince to the pan and give everything a good stir. Fry for a minute, then add 300ml water. Cover with a lid and simmer for 20 mins, then remove the lid and simmer until the sauce has thickened slightly. Stir in the peas, then turn off the heat and leave to cool for 10 mins

  2. Heat oven to 200C/180C fan/gas 6. Divide the mince mixture between four individual pie dishes (or use one large dish). Brush the dish rims with egg. Unroll the pastry and cut it into four pieces for the individual pies – roll the pieces out a little more to fit the pie dishes if you need to. Top each pie with some pastry, press down against the rim and trim any excess. Seal the edges with a fork, or crimp if you like, then brush the pastry with egg.

  3. Poke a little hole in the top, decorate with any offcuts if you like (brushed with a little egg), then cook for 25-30 mins or until the pastry is golden and risen. Cool for 5-10 minutes before serving.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sarahdd
24th Feb, 2018
5.05
Very tasty and cheap to make! Will definitely be making these again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.