Mike’s Family Pie 

Cook time: 45 minutes

Prep time: 30 minutes

Serves: 6

300gm beef mince

1 tbsp sunflower oil

1 onions, finely diced

1 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 puff pastry

1 egg, lightly beaten for glazing

Pre-heat your oven to 180*c on fanbake

Heat a heavy based pan, add in the oil. Followed by the onions, garlic, carrots and sauté till soft on a 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 and finally frozen peas.

Mix the cornflour with the water and thicken the mince mixture. Lay out on a tray and allow to cool.

Take a greased pie tin and line the bottom with one sheet of pastry, cutting off the excess.

Spoon in you 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!

LISTEN ABOVE

<h3>Mike’s Family Pie </h3>
Cook time: 45 minutes
Prep time: 30 minutes
Serves: 6
300gm beef mince
1 tbsp sunflower oil
1 onions, finely diced
1 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 puff pastry
1 egg, lightly beaten for glazing
Pre-heat your oven to 180*c on fanbake
Heat a heavy based pan, add in the oil. Followed by the onions, garlic, carrots and sauté till soft on a 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 and finally frozen peas.
Mix the cornflour with the water and thicken the mince mixture. Lay out on a tray and allow to cool.
Take a greased pie tin and line the bottom with one sheet of pastry, cutting off the excess.
Spoon in you 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!
LISTEN ABOVE

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