Make this traditional pie, featuring succulent beef mince with carrots, celery, onion and gravy and topped with crispy puff pastry, then serve with a side of minty mushy peas.
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
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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.
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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.
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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.