Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.