Minced Beef Pie

Minced Beef Pie

Serves 4
Cook: 50 mins
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Serves 4
2 tbsp olive oil
500 g beef mince
2 carrots diced
150 g frozen peas
1 sheet ready-rolled puff pastry
1 jar Ballymaloe 100 Recipe Sauce
1 tbsp Worcestershire Sauce
1 egg beaten
100-150 ml water or beef stock optional, depends on desired texture

Method

Step 1

Prep: Preheat the oven to 200°C. Dice the carrots.

Step 2

Heat the olive oil in a large pan over medium heat. Add the mince and cook for 10 minutes, stirring often to break it up, until browned all over.

Step 3

Add in the diced carrots and cook for 5 minutes until softened slightly.

Step 4

Stir in the Ballymaloe 100 Recipe Sauce and add the Worcestershire sauce. Let it simmer for 5-10 minutes. If the consistency seems too thick, add some of the water/stock. Season to taste.

Step 5

Roll out the pastry on a floured surface until it is slightly bigger than the pie dish.

Step 6

Pour the mince filling into a pie dish and lay the puff pastry over the top. Trip any excess and crimp the edges. Brush the top with beaten egg and cut 2-3 small steam slits into the puff pastry.

Step 7

Bake in the oven for 20-25 minutes, until golden and puffed.

Chef's Tips

Serve with some mash or chips as well as some lightly dressed green salad.

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