Minced Steak Pie
This savory steak and vegetable pie is the ultimate comfort food, featuring a rich and flavorful filling encased in buttery shortcrust pastry. The aromas of rosemary and bay leaves infuse the tender mince mixture, creating a hearty and satisfying dish perfect for sharing with loved ones. Bake until the pastry is beautifully golden and crispy, serving alongside your favorite greens for a delicious meal that will warm your soul.
— Constant Cookbook
Ingredients
- 1 large or 2 medium onions
- 2 carrots
- 2 celery sticks
- 2 sprigs rosemary or 1 tbs dried
- olive oil
- 2 bay leaves
- 500g lean steak mince
- 1 tsp english mustard
- 1 tsp marmite
- 1 tbs worcestershire sauce
- 3 tbs plain flour
- 2 beef stock cube
- 500g shortcrust pastry
- 1 egg or milk to brush pastry
Instructions
- Peel & chop onion,carrot & celery. Put a casserole pan on to heat with a couple of glugs of olive oil & add the chopped veg,rosemary & bay leaves. Stir every min for approx 10 mins until veg has softened & slightly coloured.
- Stir in the mince & break up as you stir intil browned. Add mustard,marmite & worcestershire sauce + the flour. Dissolve the stock cubes in a litre of boiling water then add to the pan. Simmer for about an hour & stir regularly.
- get pasrty out of the fridge 10 mins towards the end of cooking & have a large baking dish ready for the mince to go in. put the mince mixture into your dish to cool slightly. Dust a clean surface or board with flour & roll out the pastry to the thickness of a £1 coin.
- Place the pastry over the mince & crimp the edges with a fork (or thumbs!!) brush the pastry with egg/milk & place in a pre heated oven @180c/gas 4 & bake for approx 40 mins or until the pastry is golden & crisp.
- Serve with some greans or peas & if really hungry & serving more than 4 people some saute potatoes or oven chips.
Yield
Serves 4
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