Minced Beef Pie Minty Mushy Peas Recipes

MINCED BEEF PIE & MINTY MUSHY PEAS

Steps:

• 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.
• 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.
• 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.

MINCED BEEF PIE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
• Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
• Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
• Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
• Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
• To serve, slice into wedges.

MINCED BEEF PIE

Steps:

• Rinse the mushrooms, then cut the mushroom in half from top to bottom, and then into slices. Chop the onion, slice the carrot, and dice the celery.
• Brown the ground beef in a large skillet over medium heat, then let it continue to cook until almost all the fat is gone.
• Add the mushrooms, carrot, and celery and cook over medium heat until the carrots begin to soften. Dump in the onions and cook for a couple minutes more, stirring occasionally.
• Mix in the beef stock, tomato paste, Worcestershire sauce, salt, and pepper. Let the juices boil down until they have thickened and are nearly gone, but the filling is still moist.
• Let the filling cool for 10 minutes off the heat.
• Preheat the oven to 400 F.
• Spread the filling in a 9-inch pie plate, then brush the rim of the dish with beaten egg.
• Roll out the pastry until it's a little larger than the dish. Cut out a circle of pastry large enough to cover the dish, using a dinner plate as a template. Set the circle aside.
• Cut the remaining pastry into strips and stick them onto the rim of the pie plate. Brush the pastry strips with beaten egg.
• Lay the pastry circle on top, pressing the edges firmly to seal. Brush the pastry with beaten egg and cut several vent holes.
• Bake for 35-40 minutes, until the pastry is a rich golden brown. Let it cool on a wire rack for at least 15 minutes, then cut in slices and serve with mashed potatoes and mushy peas.