- 500g lean minced beef
- 1 tbsp olive oil
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…
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
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.
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.
Freezing adviceFreeze before or after oven cooking. Cook the uncooked pies from frozen adding 20 mins to the time and checking that the centre of the pie is piping hot, with a skewer or sharp knife. If not, continue to cook, covering with foil if needed. If already cooked, defrost and reheat in a hot oven for 30 mins or until the piping hot in the centre.