Winter Minced Beef & Vegetable Pie

Winter Minced Beef & Vegetable Pie

Winter Minced Beef & Vegetable Pie

Cook Time
1 Hour
Ingredients
15
Servings
4
Winter Minced Beef & Vegetable Pie
Ingredients
  • 2 teaspoon Italian Herb Mix

  • Sesame Seed , for garnish

  • 1/2 teaspoon Garlic Grinder

  • 1/4 teaspoon Ground Black Pepper

  • 1 teaspoon salt

  • 1 beef stock cube

  • 350 gram (12 ounce) shortcrust pastry

  • Beaten egg for glaze

  • 2 tablespoons oil

  • 275 gram (10 ounce) minced beef

  • 100 gram (4 ounce) swede, finely chopped

  • 100 gram (4 ounce) onion, sliced

  • 40 gram (1/2 ounce) plain flour

  • 400 gram (14 ounce) tin tomatoes

  • Tomato slices (optional)

Key Products
Italian Herb Mix

Product Information

£ 2.00/unit,11g
Schwartz product packaging

Product Information

£ 2.00/unit,43g
Schwartz product packaging

Product Information

£ 2.50/unit,40g
Ground Black Pepper

Product Information

£ 2.20/unit,33g

Instructions

  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Heat the oil and fry the minced beef, swede and onion until meat is brown and vegetables are beginning to soften. Drain excess oil, stir in flour, tomatoes and juice, Italian Herb Seasoning, Garlic Granules, Black Pepper, salt and crumbled stock cube. Bring to the boil, simmer for 5 minutes.
  • 3 Meanwhile, roll out half the pastry and use to line a greased 20.5cm (8") pie dish. Roll out remaining pastry to form a lid, pour in the prepared meat filling, brush edges with beaten egg. Cover with pastry lid. Seal edges.
  • 4 Brush pie surface with beaten egg and sprinkle liberally with Sesame Seeds.
  • 5 Cook in the oven for 30 minutes.