Best mince pie
Delicious mince and mushroom pie
Serves
4 - 6
Prep Time
20 mins
Cook Time
2 hrs
Pies are the food of champions. If you make them yourself you know exactly what’s in them – fresh vegetables, the best-quality mince and delicious herbs. You can make your own pastry, or take a shortcut as we do here and buy it ready-made. Flaky or short crust, the choice is yours.
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ShareIngredients
500g Quality Mark beef mince
1 onion
finely diced1 garlic clove
crushed2 Portobello mushrooms
finely chopped2 carrots
cubed1 handful parsley
chopped1 Tbsp fresh rosemary
chopped1 Tbsp wholegrain mustard
2 Tbsp tomato paste
1 Tbsp worcestershire sauce
1 cup beef stock
1 sheet short crust pastryi
1 eggi
beaten
Method
Heat a good splash of olive oil in a large, lidded frying-pan and fry onion and garlic until soft.
Add vegetables and herbs and fry until just soft and carrots are caramelising a little on the edges.
Add mince and brown, stirring through the veggies, ensuring everything is well blended.
Add mustard, tomato paste, Worcestershire sauce and a few hearty grinds of black pepper.
Add stock and allow to simmer, covered, for a good 30 minutes. You may need to add a little extra water. Stir occasionally.
Taste and season with salt and pepper if required.
Pour pie filling into an ovenproof dish and allow to cool.
Preheat oven to 180 °C.
Lay pastry over pie filling, crimp the edges, and make little cuts with a sharp knife to let steam escape while cooking.
Brush pastry with beaten egg or milk and bake for around 30–40 minutes until golden.
Serve with creamy mashed potatoes. Flash these up a little with finely chopped fresh parsley mixed in at the last minute.
Or try fresh green beans and a knob of sage-scented butter.
Nutrition Information per Serving (228g)
Did you know beef and lamb also contains omega 3, which is important for heart health?
