Ingredients
Method
- In a heavy based saucepan over medium high heat, drizzle olive oil and cook the beef mince in batches. When all the mince is cooked and evenly browned, add onions, garlic, carrots, celery and mushrooms. Cook for 5-6 minutes until vegetables have softened then add the tomatoes, herbs, tomato paste and 1.5 cups of water. Bring to a simmer and cook until sauce has reduced slightly 10-15 minutes, stirring constantly. Take off heat and set aside.
- Preheat the oven to 190C.
- Place filling in an oven proof dish (or ramekins if you are making individual pot pies). Cut out pastry 2 or 3 cm larger than the diameter of your ramekin. Place it over the pie so it covers over the edges and take a sharp knife and trim the edges. Push down around the sides.
- Make a slit on top of the pastry to allow air to escape and brush it with egg wash.
- Bake in the oven for 15- 20 minutes or until the pastry is puffed and golden.
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Making this for our dinner tonight as I just felt like a fuss-free easy making pie and this fits the bill. I happen to have all the ingredients on board, maybe add a little dash of salt and pepper, so easy-peasy! Looks very appetising.