Family mince and vegetable pie
A good mince pie is a family favourite. It’s easy to make and doesn’t need a lot of mince to make a great pie. Use a metal pie dish if you have one - you will get the best results from the pastry, nice and crispy!
How to make
Preheat the oven to 200°c
In a saucepan brown the mince then add the chopped onion and cook gently until soft. Mix in the flour then add the beef stock and stir well. Stir in the tomato and Worcestershire sauces, mixed herbs, mixed vegetables and salt and pepper and simmer gently, stirring frequently until thickened. Set aside to cool.
Line a metal pie dish with the pastry sheets jigsawing them together to make a base and lid. Fill with cooled meat mixture, brush the rim with water and lay the second layer of pastry on the top to form a lid. Press the edges very firmly. Cut a few vents in the lid to let the steam out during cooking.
Bake the pie in the preheated oven for 25-35 minutes or until dark golden. Serve hot with tomato sauce.
Serve the pie piping hot with vegetables or a salad and jacket potatoes or some mashed potato.
The filling works well for a cottage pie.
What you will need
450 grams lean beef mince
1 onion chopped
2 tbsp plain flour
¼ cup water
1 cup beef stock
2 cups frozen mixed vegetables
3 tbsp tomato sauce
1 tbsp Worcestershire sauce
½ tsp mixed herbs
Salt and lots of black pepper
3 sheets of frozen puff or flaky pastry