Beef Pie

Serves 4

1 onion, chopped 

350 g carrot, chopped 

3 celery sticks, chopped 

1 tbsp olive oil 

500 g lean beef mince 

2 tbsp tomato purée 

1 tbsp Worcestershire sauce 

350 ml Beef Bone Stock

1 egg, lightly beaten 

375 g ready-rolled puff pastry, quartered or left whole, depending on dishes used 

350 g frozen peas 

1 tbsp mint sauce

Method

Start by frying the onion, carrots, and celery in oil until they become soft and tender. Then, add the mince, increase the heat, and cook it for about 5 minutes until it's nicely browned.

Next, stir in the tomato purée, Worcestershire sauce, and stock, and let it simmer for another 5 minutes until the sauce thickens slightly. After allowing it to cool for 10 minutes, preheat the oven to 200C/180C fan/gas 6.

Spoon the mixture into individual pie dishes or one large dish, brushing the rims with beaten egg. Place the pastry on top, trim the excess, and seal the edges with a fork. Then, brush the pastry with more beaten egg and make a small hole on top.

The pies are baked in the oven for 25-30 minutes until the pastry turns golden and puffy. While the pies are baking, cook the peas in boiling water, drain them, and mash them with mint sauce. Finally, serve the pies with the hot peas on the side.