Minced beef pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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
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.
