Little beef & mushroom pies

• dried porcini mushroom↗30g g

  finely chopped

• vegetable bouillon powder↗1 tbsp tbsp
• balsamic vinegar↗1 tbsp tbsp
• medium baking potatoes↗2

  cut into chunks (475g)

• small celeriac↗1

  peeled and cut into large chunks (500g)

• white pepper½ tsp ground tsp

  ground

• rapeseed oil↗2 tsp tsp
• large onions↗2

  halved and sliced

• 5% lean beef mince↗400g g
• baby chestnut mushrooms↗125g g

  halved if large

• chopped sage2 tsp tsp
• stilton↗25g g

  crumbled (optional)

• spinach↗320g g

  or chard

• frozen peas↗320g g

Step-by-step instructions

1. 1

   Tip the dried mushrooms, bouillon and vinegar into a bowl and pour over 400ml boiling water. Boil the potatoes and celeriac together for 18-20 mins until very tender, then drain and leave to steam-dry. Mash with the white pepper.

2. 2

   Meanwhile, heat the oil in a large, deep, non-stick frying pan and fry the onions for 10 mins, stirring occasionally, until golden. Add the mince and fresh mushrooms and fry for 5-10 mins until the mince is browned. Tip in the dried mushroom mixture and the sage, then half-cover the pan and simmer for 20 mins, stirring occasionally, until thickened.

3. 3

   Spoon the mixture into four 175ml pie dishes and top with the mash and stilton, if using.

4. 4

   If eating straightaway, heat the grill to high. Put the pies on a baking tray (in case they bubble over) and grill for 5 mins. To make ahead, leave to cool completely, cover and freeze for up to three months. Reheat in the oven until piping hot. Wilt the spinach in a pan or the microwave and cook the peas following pack instructions. Serve the pies with the veg on the side.