Minced Beef Pie & Minty Mushy Peas
Savor the comforting flavors of this classic meat pie recipe, featuring a hearty filling made with beef, onions, carrots, and celery, generously seasoned with tomato purée and Worcestershire sauce. Encased in golden, flaky puff pastry, this dish is a delightful treat sure to satisfy your taste buds. Enjoy each bite alongside a side of mint-infused mashed peas for a wholesome and delicious meal.
— Constant Cookbook
Ingredients
- 1 onion , chopped
- 350g carrots , chopped
- 3 celery sticks, chopped
- 1 tbsp olive oil
- 500g pack lean minced beef
- 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
Instructions
- 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.
- 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.
- 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.
Cook Time
45M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 731 calories
- Fat Content: 39 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 51 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.6 milligram of sodium
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