Ingredients
1 brown onion
1 carrot
1 stick of celery
250g minced beef
1 tablespoon dried herbs
1 tablespoon tomato puree
1 tablespoon gravy granules
1 roll of shop bought shortcrust pastry
2 tablespoons milk (to brush the top)
Level:
Medium
Serves:
2 pies
Prep Time:
Cook Time:
30 minutes
30 minutes
Recipe video tutorial
Preparation
Finely chop the onion, carrot, and celery, then sauté them in a splash of oil for 10 minutes.
Add the minced beef to the pan, stir and cook until it is browned.
Stir in the dried herbs and tomato purée, cooking for an additional minute.
Pour in 200ml of water along with the gravy granules. Mix well and allow to simmer for 15-20 minutes until the mixture thickens. Let it cool.
Preheat the oven to 180°C.
Roll out the pastry and, using your pie tin, cut a circle that is 2cm larger than the widest part of the tin. Cut another circle that matches the size of the pie tin.
Place the larger circle into the pie tin, ensuring it fits snugly against the edges. Repeat this process to create 2-3 pies, depending on the size of your tin.
Fill your pie cases with the cooled mixture. Place the top pastry circle on and seal the edges firmly.
Brush the tops with milk, then bake for 30-40 minutes until they are crisp and golden.
Hints and Tips
Really great served with grilled green veg or maybe homemade mushy peas!
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