Minced beef pie

• onion↗1

  chopped

• carrot↗350g g

  chopped

• celery↗3

  sticks, chopped

• olive oil↗1 tbsp tbsp
• lean beef mince↗500g g
• tomato purée↗2 tbsp tbsp
• Worcestershire sauce↗1 tbsp tbsp
• beef stock↗350ml ml
• egg↗1

  lightly beaten

• ready-rolled puff pastry↗375g g

  quartered or left whole, depending on dishes used

• frozen peas↗350g g
• mint↗1 tbsp tbsp

  sauce

Step-by-step instructions

1. 1

   Fry the onion, carrots and celery in the oil in a large frying pan until softened. Add the mince, increase heat and cook for 5 mins or until well browned. Stir in the tomato purée, Worcestershire sauce and stock. Simmer for 5 mins until the sauce has thickened slightly. Cool for 10 mins.

2. 2

   Heat oven to 200C/180C fan/gas 6. Spoon the mixture into 4 individual pie dishes or one large dish. Brush the dish rims with egg, then lay the pastry on top and trim. Seal edges with a fork and brush the pastry with more egg. Poke a little hole in the top and cook for 25-30 mins or until the pastry is golden and risen.

3. 3

   Meanwhile, cook the peas in boiling water, then drain and mash with the mint sauce. Serve the pies with the hot peas on the side.