Minced Beef Pie Minty Mushy Peas Recipes
MINCED BEEF PIE
Buttery puff pastry and a juicy ground meat filling make this delicious pie a true comfort food. It's a low carb dinner the whole family will love! Serve with mashed potatoes and mushy peas and enjoy this British classic.
Provided by Emma
Categories Dinner
Time 1h45m
Number Of Ingredients 12
Steps:
- Rinse the mushrooms, then cut the mushroom in half from top to bottom, and then into slices. Chop the onion, slice the carrot, and dice the celery.
- Brown the ground beef in a large skillet over medium heat, then let it continue to cook until almost all the fat is gone.
- Add the mushrooms, carrot, and celery and cook over medium heat until the carrots begin to soften. Dump in the onions and cook for a couple minutes more, stirring occasionally.
- Mix in the beef stock, tomato paste, Worcestershire sauce, salt, and pepper. Let the juices boil down until they have thickened and are nearly gone, but the filling is still moist.
- Let the filling cool for 10 minutes off the heat.
- Preheat the oven to 400 F.
- Spread the filling in a 9-inch pie plate, then brush the rim of the dish with beaten egg.
- Roll out the pastry until it's a little larger than the dish. Cut out a circle of pastry large enough to cover the dish, using a dinner plate as a template. Set the circle aside.
- Cut the remaining pastry into strips and stick them onto the rim of the pie plate. Brush the pastry strips with beaten egg.
- Lay the pastry circle on top, pressing the edges firmly to seal. Brush the pastry with beaten egg and cut several vent holes.
- Bake for 35-40 minutes, until the pastry is a rich golden brown. Let it cool on a wire rack for at least 15 minutes, then cut in slices and serve with mashed potatoes and mushy peas.
Nutrition Facts : Calories 416 kcal, Sugar 5 g, Sodium 698 mg, Fat 28 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 23 g, Fiber 3 g, Protein 18 g, Cholesterol 76 mg, UnsaturatedFat 16 g, ServingSize 1 serving
MINCED BEEF PIE & MINTY MUSHY PEAS
A traditional beef pie featuring carrots, celery, onion, gravy and puff pastry with a side of flavoured mushy peas
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 731 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 1.6 milligram of sodium
MINTY MUSHY PEAS
This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat or even as a vegetarian dish with a big dollop of butter on top.
Provided by Jamie Oliver
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.
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