Minced Beef and Onion Pie

Do you ever feel the need to eat mashed potatoes, or is it just me? Mash is nice at any time I think and is proper comfort food.

But in order to be fed properly you need something to go with it, so of course a nice pie springs to mind; well it does in my mind anyway!

Minced Beef and Onion Pie

This is a copycat Marks and Spencer Gastropub minced beef pie, so it's not just a minced beef and onion pie!

Scrummy yummy flaky puff pastry, and inside? Minced beef, red wine, onions, peas, oregano, rosemary and a dollop of Colman's English mustard. Totally delicious!

minced,beef,pie,

main,dinner,pies

English

Yield: 2-3

Author: Jan Bennett

Not Just a Minced Beef Pie

Scrummy yummy flaky puff pastry. What's inside? Minced beef, red wine, onions, peas, oregano, rosemary and a dollop of Colman's mustard!

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• a glug of olive oil
• 1 large onion - finely chopped
• a small handful of finely diced pancetta - or you could use 2 rashers of streaky bacon
• 250g minced beef
• 150g minced pork
• 1/2 a tablespoon fresh rosemary leaves - very finely chopped
• a pinch of dried oregano
• 1 nice fat tomato - skin removed and chopped
• a good dollop (tablespoon and a bit) tomato puree (paste in the US)
• 170ml red wine
• 200ml beef stock
• a splash of Worcestershire Sauce
• about a tablespoon of Colman's English Mustard
• a good handful of cooked peas - keep covered till you're ready to bake the pie
• 250g ready-made puff pastry
• 1 egg - lightly beaten with the tiniest amount of water added
• salt and black pepper to taste

Instructions

Preheat the oven to 200C/400F or Gas 6

1. Heat the olive oil in a large sauté pan. Add the onion and pancetta or bacon and cook for a few minutes or until nice and soft.
2. Add the beef, pork, rosemary and oregano to the pan and fry until starting to colour then stir in the tomato puree and the chopped tomato.
3. Cook for a minute then pour in the red wine and simmer for a couple of minutes until the wine has almost gone.
4. Now add the stock along with the mustard and Worcestershire sauce.
5. Leave it to cook for about five more minutes, have a taste - add a little salt and some black pepper to taste.
6. Now you can spoon the mixture into a pie dish - add the cooked peas and stir through just before you are going to bake the pie or they'll lose their colour.
7. Roll out your puff pastry to about 5mm. Brush the edge of the pie dish all the way around with a little of the egg. 
8. Top the pie dish with the pastry and brush the top with more of the egg mixture.
9. Nothing fancy to do here - just fold the pastry around the edge of the pie dish - tucking it around the edge of the dish.
10. Cook for about 25 minutes, until the pastry, has risen and golden brown. Also just check that when you insert a knife into the centre of the pie it is piping hot.
11. Serve with a big dollop of mashed potatoes.

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