In the Van de Elzen household, we have Sunday night pie night! it can be a brought pie (Ponsonby mince and cheese are the household fav) or we try and make our own. Bee’s Chicken Pie is up there but lately, I’ve been taking the lead in the family pole with this mince pie.
I figured if there was never a better time for a pie then now would be the time. Even better would be getting the kids in the kitchen to cook dinner whilst they are home and have some time.
- 300 beef mince
- 1 tbsp grapeseed oil
- 6 onions, finely diced
- 4 carrots, finely cubed
- 6 cloves garlic, crushed
- 2 tbsp dijon mustard
- 1 cup frozen peas
- 1 oxo cube + 500ml hot water or 500ml beef stock
- 1 stick rosemary
- Salt and pepper
1 tbsp cornflour mixed with 2 tbsp water to thicken
2 sheets of puff pastry
1 egg, lightly beaten for glazing
Preheat your oven to 180*c on fanbake
Heat a heavy-based pot and add the oil. Followed by the onions, garlic, and carrots and saute till soft on medium heat.
Now turn the heat up and add in your broken-up mince, continue to cook on high until the juices have been cooked out and the mince starts to colour up.
Add in the rosemary stick and pour in the beef stock.
Bring back to the boil and turn down to a simmer for 20 minutes. Add in a generous pinch of salt and a good crack of pepper. Followed by the dijon mustard.
Mix the cornflour with the water and thicken the mince mixture.
Take a greased pie tin and line the bottom with one sheet of pastry, cutting off the excess.
Spoon in your mince mixture and then cover another sheet of pastry, press in the layer by nipping the pastry.
Paint with the egg wash and fire into the oven.
After 40 minutes serve and enjoy!