Minced beef pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 onionchopped
- 350g carrotchopped
- 3 celerysticks, chopped
- 1 tbsp olive oil
- 500g lean beef mince
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 350ml beef stock
- 1 egglightly beaten
- 375g ready-rolled puff pastryquartered or left whole, depending on dishes used
- 350g frozen peas
- 1 tbsp mintsauce
Nutrition: per serving
- kcal731
- fat39g
- saturates17g
- carbs51g
- sugars14g
- fibre8g
- protein10g
- salt1.6g
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.
