Minced beef pie & minty mushy peas

Minced beef pie & minty mushy peas

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(12 ratings)

Prep: 20 mins Cook: 45 mins


Serves 4
A traditional beef pie featuring carrots, celery, onion, gravy and puff pastry with a side of flavoured mushy peas

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal731
  • fat39g
  • saturates17g
  • carbs51g
  • sugars14g
  • fibre8g
  • protein10g
  • salt1.6g
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  • 1 onion, chopped



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

  • 350g carrot, chopped



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

  • 3 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 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…

  • 500g pack lean minced beef
  • 2 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 350ml beef stock
  • 1 egg, lightly beaten



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

  • 375g ready-rolled puff pastry, quartered or left whole, depending on dishes used
  • 350g frozen pea
  • 1 tbsp mint sauce



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

  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.

  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.

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Comments, questions and tips

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sarahpounde's picture
13th Apr, 2014
Made this today, I put all the ingredients minus the oil into my slow cooker and cooked the meat filling over night, I then let it cool and then put it into a pie dish and added the pastry. I kept it refrigerated until we were ready to cook it off. it was really delicious my husband said its the best pie he had ever had. All the kids loved it and of course myself too.
15th Feb, 2013
This is a winner with my husband and kids - I miss out the celery and I put peas in the with the mince filling. An easy and tasty meal...
10th Feb, 2013
Easy to do. Very tasty. Will make this again sometime.
15th Jan, 2013
First time ever everyone loved this pie including my 5 year old
cooleyville's picture
4th Oct, 2012
EXCELLENT: the best of both worlds, easy and elegant. That's the one thing about pastry puff, it dresses up anything. (couldn't resist throwing in a bit of thyme though.)
3rd Oct, 2012
Very good ... we liked this a lot :)
27th Sep, 2012
Very easy to make, had no celery so just used leeks I had in press. Delicious : )
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