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!
Yield: 2-3

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
- 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.
- 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.
- Cook for a minute then pour in the red wine and simmer for a couple of minutes until the wine has almost gone.
- Now add the stock along with the mustard and Worcestershire sauce.
- Leave it to cook for about five more minutes, have a taste - add a little salt and some black pepper to taste.
- 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.
- 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.
- Top the pie dish with the pastry and brush the top with more of the egg mixture.
- Nothing fancy to do here - just fold the pastry around the edge of the pie dish - tucking it around the edge of the dish.
- 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.
- Serve with a big dollop of mashed potatoes.
Looks delicious Jan, I am into pie making mode as the weather cools!
ReplyDeleteKaren
Potatoes are my Achilles Heel, so yes I am known to eat a bowl of mashed potatoes with a slathering of butter and nothing else, but they would be extra delicious with this mince pie and a spot of gravy.
ReplyDeleteWonderful comfort food Jan! Hope you're well. Lucie x
ReplyDeleteI love the look and sound of this pie.
ReplyDeleteHubby just found a potato ricer in the charity shop, so any excuse to make mashed potato is being snapped up by us just lately!
ReplyDeleteI've been meaning to make a chicken & sweetcorn pie for the last two weeks, but it keeps being bumped for something that's less work. When I'm feeling better, it'll be on the menu. :)
Jenny - I really hope you soon feel better - take care x
ReplyDeleteThank you so much Jan. :) I'm doing my best to chase the bugs away!
ReplyDeleteJenny x