This tasty super-easy and economical pie recipe served with mounds of mash and peas and rosemary gravy will quickly become your favourite. Mouth watering!
2 tbsp vegetable oil
500 g beef mince
1 tbsp tomato purée
1½ tbsp plain flour (plus extra for dusting)
75 g mushrooms
250 ml stout (or use beef stock if you’re not a fan of beer… who’s not a fan of beer???)
A dash of Worcestershire sauce
400 g shortcrust pastry (1 or 2 ready-made rolls)
1 egg yolk (lightly beaten)
Preheat the oven to 200 ºC
Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
Dice the onion and add it to the pan, cook for 2-3 minutes, stir in the tomato purée and cook for 2-3 more minutes, then stir in the flour and cook for a further minute.
Chop the mushrooms and add them to the pan, also add the stout (of beef stock) and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes.
Set aside and leave to cool. Meantime roll out the pastry on a floured work surface until it is slightly larger than the pie dish. From here you have two options:
- Option #1: just turn the meat mixture into a one litre pie dish and gently drape the pastry over the dish.
- Option #2: (you will need 2 rolls of shortcrust pasty for this option) Line the pie dish with one roll of pastry, pour the meat mixture in the dish and then cover over the mixture with another roll of pastry.
Press firmly onto the edges, trim them and then shape the edges into a fluted shape.
Cut some shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk. (I’ve cut out lovely heart shapes) ❤
Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
Slice pie into wedges and serve with loads of marsh potato, peas and rosemary gravy. Delicious!