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Minced beef pie & minty mushy peas

A traditional beef pie featuring carrots, celery, onion, gravy and puff pastry with a side of flavoured mushy peas

  • Prep: 20 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 731
  • Carbohydrates 51
  • Saturated Fat 17
  • Sugar 14
  • Protein 10
  • Fat 39
  • Fibre 8
  • Salt 1.6

Nutrition per serving

  • Calories 731
  • Carbohydrates 51
  • Saturated Fat 17
  • Sugar 14
  • Protein 10
  • Fat 39
  • Fibre 8
  • Salt 1.6

Ingredients

  • 1 onion, chopped
  • 350g carrots, chopped
  • 3 celery sticks, chopped
  • 1 tbsp olive oil
  • 500g pack lean minced beef
  • 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

Method

  1. 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.

  2. 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.

  3. 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.

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