Minced Beef Pie

Ingredients

• 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

1. Prep: Preheat the oven to 200°C. Dice the carrots.
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.
3. Add in the diced carrots and cook for 5 minutes until softened slightly.
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.
5. Roll out the pastry on a floured surface until it is slightly bigger than the pie dish.
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.
7. Bake in the oven for 20-25 minutes, until golden and puffed.

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