There’s nothing else quite like a tasty meat pie, especially when it’s homemade, and this dish is a fantastic way of sneaking in a few extra veggies – especially when you’re cooking for the whole family, including the young ones!
It’s also incredibly versatile so feel free to add in as many extra vegetables as you have lying around in your kitchen. Not only is it a great way of getting rid of leftover ingredients, but it also tastes incredibly delicious and is fairly straightforward to whip up. Enjoy!
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato sauce
- 2/3 cup beef stock
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 500g beef mince
- 1 carrot, peeled, grated
- 1 zucchini, grated
- 1/2 cup frozen peas
- 2 tablespoons plain flour
- 1 large sheet frozen ready-rolled shortcrust pastry, partially thawed
- 1 egg, lightly beaten
- 1 sheet frozen ready-rolled puff pastry, partially thawed
- Combine Worcestershire sauce, tomato sauce and stock in a jug. Set aside.
- Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring, for 5 minutes or until browned. Add carrot, zucchini and peas. Stir to combine. Add flour. Cook, stirring, for 1 minute. Gradually add stock mixture. Bring to the boil, stirring constantly. Set aside to cool completely.
- Preheat oven and a baking tray to 210C. Lightly grease a 4cm-deep, 20cm (base) pie dish. Line base and sides with shortcrust pastry. Spoon cold mince mixture into pastry case. Brush pie edges lightly with egg. Place puff pastry sheet filling to cover. Trim excess pastry and pinch edges together to seal. Brush pie top with egg. Using a sharp knife, make 2 small cuts in pie top.
- Place pie on hot baking tray. Bake for 40 to 45 minutes or until top is golden. Serve.