Recipe

Family mince and vegetable pie

It doesn't get better than this mince and vegetable pie recipe. It creates a warming, delicious family meal - complete with quick homemade flaky pastry

Feb 08, 2017 12:03am
  • 55 mins preparation
  • 35 mins cooking
  • Serves 6
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This recipe first appeared inFood magazineissue 77.
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Ingredients

  • 450 gram beef mince
  • 1 onion, peeled and chopped
  • 2 tablespoon plain flour
  • 1/4 cup water
  • 1 cup beef stock
  • 3 tablespoon tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon mixed herbs
  • 2 cup frozen mixed vegetables
  • salt and freshly ground black pepper
Quick flaky pastry
  • 225 gram plain flour
  • pinch of salt
  • 170 gram butter, frozen (wrap it in foil and pop it in the freezer for 30 minutes – butter freezes well so you could leave some in the freezer for future use)
  • cold water to mix
  • beaten egg or tablespoon of milk for glazing pastry (optional)

Method

  • 1
    To make the pastry, sift the flour and salt into a big bowl. When the butter is very cold, dip it into the flour and then grate it into the bowl using a cheese grater. If it gets a bit sticky, dip it into the flour again.
  • 2
    Gently fork the butter through the flour and add just enough water to form a dough. Use your hands to bring the dough together into a ball but do not knead it. Pop the dough in a bag and chill it in the fridge until it is required – ideally for at least 20 minutes before rolling.
  • 3
    Meanwhile, to make the filling, brown the mince in a pan. Add the onion and cook the mixture gently until the onion is soft. Mix in the flour then add the water and beef stock and stir well. Stir in the tomato and Worcestershire sauces, mixed herbs, mixed vegetables and salt and pepper and simmer the mince mixture gently for about 10 minutes, stirring frequently, until the sauce has thickened. Set the mince mixture aside to cool.
  • 4
    Preheat the oven to 200°C. Roll two-thirds of the pastry dough into a circle big enough to line a 26cm metal pie dish. Line the dish with the pastry and pour in the cooled filling. Roll out the remaining pastry to form a lid, place it on top of the filling and pinch around the edges firmly to seal, trimming off any excess pastry. Use any pastry trimmings to make decorations for the top of the pie if you like. Stick them in place with a dab of water.
  • 5
    Cut a couple of steam vents in the lid of the pie and brush the pastry with beaten egg or a little milk to glaze it, if desired.
  • 6
    Bake the pie in the preheated oven for 25-35 minutes, or until it is dark golden. Serve the pie hot with tomato sauce.

Notes

  • If you don’t want to make your own pastry, you can jigsaw 3 frozen pastry sheets together to line and top your pie. - You could add a layer of cheese to the pie filling if you like the mince and cheese combo, or you could use the filling to make individual pies or pasties. - The filling also works well for a cottage pie. - Use a metal pie dish if you have one as they conduct heat better than glass or ceramic dishes – you might get greasy pastry or a soggy bottom with a glass or ceramic dish. - You can use corn flour instead of the plain flour in the pastry and filling and gluten-free stock in the filling to make it gluten free.

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