Two mince & pea pies served in small pie dishes

Mince & pea pies

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(4 ratings)

Prep: 20 mins Cook: 55 mins Plus cooling


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
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  • 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



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

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



    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



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

  • 1 egg, lightly beaten



    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



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


  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.

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Comments, questions and tips

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13th May, 2020
Day 60 in the lockdown house and I found a bit of leftover shortcrust in the back of the freezer so we made a large one of these and had enough to line the dish too, which I blind baked. It was really tasty and thoroughly enjoyed by everyone
24th Feb, 2018
Very tasty and cheap to make! Will definitely be making these again.
30th Jul, 2018
At which step is it best to freeze these - after they’re cooked? What are the reheating instructions from frozen?
goodfoodteam's picture
2nd Aug, 2018
Thanks for your question. You can either freeze this pie before cooking it in the oven for best results, although you can freeze the cooked pie. For the former, we'd recommend cooking from frozen. We haven't tested this so can't give exact timings but would suggest heating the oven to 220C/200C fan/gas 7, covering with foil and putting on a baking tray in the middle of the oven. Bake for 15 mins, then reduce the temperature to 190C/170C fan/gas 5 and bake for around 45 mins until golden brown and piping hot throughout, removing the foil for the final 30 mins.
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