Family mince and vegetable pie

The best family pie recipe

Serves

4 - 6

Prep Time

35 mins

Cook Time

35 mins

We love the versatility of this recipe from Sophie Gray. You could add a layer of cheese to the pie filling if you like the mince and cheese combo or use the filling to make individual pies or pasties. This filling also works well for a cottage pie. Try making the filling in bulk when mince is on special and freeze flat in bags so a homemade pie is an easy option any night of the week.

Cooks Tip: Metal pie dishes conduct the heat more effectively than glass or ceramic dishes which may result in greasy pastry or a soggy bottom.

You could add a layer of cheese to the pie filling if you like the mince and cheese combo or use the filling to make individual pies or pasties. This filling also works well for a cottage pie. Try making the filling in bulk when mince is on special and freeze flat in bags so a homemade pie is an easy option any night of the week. Cooks Tip: Metal pie dishes conduct the heat more effectively than glass or ceramic dishes which may result in greasy pastry or a soggy bottom.

Sophie Gray

Save recipe

Ingredients

450g Quality Mark beef mince
1 onion
chopped
2 Tbsp plain flouri
1 cup beef stocki
2 cups frozen mixed vegetables
3 Tbsp tomato sauce
1 Tbsp Worcestershire sauce
_1/2 tsp dried mixed herbs
kosher salt
to taste
black pepper
to taste
3 frozen pastry sheets
puff, flaky or shortcrust pastry
_1/4 cup water
1 eggi
beaten, optional

Method

For the Filling

In a saucepan brown the mince, crumbling with a fork or masher, 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 sauces, mixed herbs and mixed vegetables and season with salt and lots of pepper. Simmer gently, stirring frequently until thickened.

Set aside to cool. Preheat the oven to 200°C.

For the Pastry

Use 1 ½ pastry sheets to line the pie dish – jig sawing the pieces to fit and securing the pastry pieces to each other with a dab of water.

Use a rolling pin and a dab of water to join and shape the remaining pastry so it covers the top with enough for an overhang all the way around.

To Prepare the Pie

Pour in the cooled filling, brush edges with water and lift the pastry lid over the top. Press into place then trim neatly and crimp the edges to secure.

Use any pastry trimmings to make decorations. Stick them in place with a dab of water.

Cut a couple of steam vents in the lid and brush the pastry with beaten egg or a little milk to glaze it if you like.

Bake the pie in the preheated oven for 25-35 minutes or until dark golden. Serve hot with tomato sauce.