It’s winter, so I’m craving warm, cozy, carb-ey foods. And this pot pie has been on my mind for a while now!
I don’t have time to cook a beef filling for 2 hours on a low heat, especially during the week! This mince filling is so much easier and faster than your typical beef pies, with the filling taking only 20-30 minutes!
You can decide whether you want to make pot pies (lots of filling, less pastry) or pies with pastry on top and bottom (less filling, more pastry). For this recipe I decided to make pot pies, as I had a limited amount of puff pastry to work with.
You can also choose to make individual pot pies (I used medium sized ramekins) or one large pie. Just remember to adjust your baking time if you decide to make a large pie.
- Time: 1 hour (prep time: 15 minutes;cook time: 20 minutes; bake time:20-25 minutes)
- Serves: 6-8 people
- Difficulty: Medium
What you’ll need:
- 1 packet of rolled puff pastry – thawed
- 500g regular beef mince (I prefer regular fat, but if you want to use lean, you’re welcome)
- 1 Medium onion
- 1 Large carrot
- 1 Large celery stick
- 1 Large Potato
- 3-4 Portobello mushrooms
- 1 Small Bell pepper
- 1 clove of garlic – minced
- 3 Tablespoons cooking oil
- 1 cup water
- 1 cup beef stock
- 215g Tomato Puree (medium sized can)
- 1 Packet of mutton and vegetable soup mix (50g) – I used Knorr
- Salt, pepper, meat spice to taste
- Optional: 2 teaspoons dried Chili flakes
- 1 egg + 1 tablespoon water (for egg wash)
What to do:
- Prepare all of your vegetables: Dice onion, carrot, celery, potato, bell pepper and mushrooms (into 1cm pieces) and mince the garlic.
- Heat 1 tablespoon of oil in a pan. Season mince and cook until brown. Remove mince from pan.
- In the same pan, heat the rest of the oil, and add the onions, carrot, celery, garlic and bell pepper. Let it sweat until fragrant, stirring regularly. (Approximately 3-5 minutes)
- Add the water, beef stock, tomato puree and potatoes. Let it come to a boil, and then reduce heat to a simmer.
- Let it cook and reduce for about 10 minutes. Add the chili flakes* and soup mix, and stir constantly until all the powder is absorbed and the sauce is thickening.
- Add the mince back to the pan.
- Let it cook on low for approximately 10 minutes stirring occasionally, until thickened. Taste and season.
- Take the mince off the heat and allow to cool.
- Heat oven to 200C / 400F.
- On a lightly floured surface, roll out the puff pastry to about 2mm thick.
- Depending on whether you’re making 8 individual pies or one large pie, cut your pastry according to the size of your oven safe bowl. Remember to add about 1-2cm around the sides, so it seals well.
- For the pot-pies, fill each ramekin (or your large pie tin) to the brim with the mince filling. Brush the sides of the ramekin with some egg wash to help the pastry seal.
- Place your pastry on top of each ramekin, ensuring that it hangs over the sides. Press down firmly on the brim of each ramekin to help it seal.
- Brush the top of each pastry with egg wash, and using a sharp knife, make four slits in each pastry.
- Bake for 20-30 minutes, until golden brown and crisp. (35-45 minutes for a large pie)
Serve hot with rice, salad or as is. These pies go really well with chutney!
These pies freeze really well. Follow the recipe above, but before brushing the pastry with the egg wash, cover it/them in cling film (plastic wrap) and pop into the freezer.
When ready to eat: brush with egg wash, make slits in the pastry. Heat the oven to 200C and bake for 45 minutes to an hour (until pastry is golden and crisp and filling is hot on the inside)
Can freeze up to 3 months