Name: Meat pies with pea mash
Prep time: 25 min
Cook time: 59 min
Total time: 84 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 medium brown onion, finely chopped; 2 garlic cloves, crushed; 500g beef mince; 2 celery stalks, trimmed, finely chopped; 20.00 ml plain flour; 40.00 ml instant gravy powder; 41.60 gm tomato sauce; 1 beef style stock cube, crumbled; 3 sheets frozen ready-rolled shortcrust pastry, partially thawed; 1 egg, lightly beaten; Pea mash, to serve; Gravy (optional), to serve; 400g golden delight potatoes, peeled, chopped; 375.00 ml frozen peas; 41.20 gm milk

Meat pies with pea mash

0 Likes

Prep Time:
25 minutes

Cook Time:
59 minutes

Total Time:
84 minutes

Elevate the classic dish with this homemade version - the ideal TV dinner for a cozy night in!

Ingredients:

18.20 gm olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
500g beef mince
2 celery stalks, trimmed, finely chopped
20.00 ml plain flour
40.00 ml instant gravy powder
41.60 gm tomato sauce
1 beef style stock cube, crumbled
3 sheets frozen ready-rolled shortcrust pastry, partially thawed
1 egg, lightly beaten
Pea mash, to serve
Gravy (optional), to serve
400g golden delight potatoes, peeled, chopped
375.00 ml frozen peas
41.20 gm milk

Instructions:

In a large frying pan over medium-high heat, heat oil. Saute onion and garlic until onion has softened, about 3 minutes. Add mince and cook until browned, breaking it up with a wooden spoon, for 6 to 8 minutes. Stir in celery and cook for an additional 3 minutes.
Combine flour, gravy powder, tomato sauce, stock cube, and 1 cup cold water in a pot. Season with pepper and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally until sauce thickens. Remove from heat, cool, and preheat oven to 200°C/180°C fan-forced.
Prepare four 7.5cm (base) pie tins by greasing them. Diagonally cut 2 pastry sheets in half. Line the tins with pastry and trim any excess. Fill the cases with mince mixture. Brush the edges with egg. Cut the remaining sheet into quarters and place over the fillings, pressing down edges to seal. Brush the tops with egg. Bake for 25 to 30 minutes or until golden. Serve with pea mash and gravy if desired.
For pea mash: Boil potato in a saucepan until tender, adding peas for last 2 minutes. Drain and return to pan. Mix in milk, season with salt and pepper, then mash it all up.

We use cookies

Similar Recipes

Shepherd's pies

Beef, tomato and pea pies

Sausage & pea pie

The ultimate spring quiche

Meat pies with homemade ketchup