A really simple and hearty pie - serve it with a green salad and you’ve got a delicious mid-week dinner!
INGREDIENTS
- 15g butter
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 1 stalk of celery, chopped
- 2 garlic cloves, crushed
- 1 sprig of fresh rosemary
- 2 tbsp. tomato paste
- 2 bay leaves
- 400 g minced beef
- 2 tbsp. Worcestershire sauce
- 2 cups of beef stock
- a glug of dry white wine
- cracked black pepper
- 200g puff pastry
- 1 egg, whisked
METHOD
- Preheat the oven to 190°C.
- Heat a large saucepan over a medium heat.
- Melt the butter and sauté the onion, carrots, celery, garlic and rosemary.
- Fry until the onions are golden and soft, then add the tomato paste and bay leaves.
- Add a glug of white wine to deglaze the pan.
- Stir through the mince and fry for another 10 minutes.
- Finally, add the beef stock, black pepper, bay leaves and Worcestershire sauce.
- Simmer for about 15 minutes to reduce the sauce by a third. Take it off the heat and leave to cool down for five minutes.
- The trick to a good pie filling is to make sure that it’s juicy, but not drowning in sauce.
- Scoop the mince into a pie dish then set aside.
- Roll out the pastry and then place it over the pie dish.
- Trim off the edges of the pastry and make sure the pie is sealed all the way around.
- Brush whisked egg over the pastry and cut a slit into the centre of the pie – this is where the steam will escape from while it’s baking.
- If you want to you can use the pastry trimmings to make decorative shapes for the top of the pie – and if you do, make sure you brush these with egg wash as well.
- Pop the pie into the preheated oven and bake for about 30 – 40 minutes, or until the pastry is crispy and golden brown on top.
- Serve with a fresh green salad.
OK FOOD TIP: If you want to, you can turn this pie into a cottage pie. Simply replace the puff pastry with mashed potatoes instead!
