400 g Extra Lean Beef mince
400 g Pork mince
2 medium chopped onions
2 cloves minced garlic
3 celery sticks chopped thinly
2 tbsp olive oil
3 tbsp tomato purée
1 large tomato grated
2 tbsp Worcestershire Sauce or Soya Sauce
1½ cups beef stock
2 carrots cubed
2 potatoes cubed
1/2 cup green peas
Salt to taste, black pepper to taste
2 tsps paprika
1 tsp dried thyme
1 tsp dried marjoram
1½ tsps dried parsley.
In a saucepan sauté the onion, garlic celery in olive oil till tender, add mince meat and break down with a fork, cook for 5 mins, add tomato purée, grated tomato, Worcestershire sauce and seasoning.
Add beef stock and simmer for 10 minutes.
Add carrots, potatoes and peas and simmer for 15 minutes further.
Allow to cool before adding filling to pie shell.
2 x 400 g butter puff pastry
Roll pastry to fit greased pie dishes, top with filling.
Roll the second pastry roll for tops of pies.
Egg wash with a lightly beaten egg.
Bake 200°C for 25 to 30 minutes.
Prepared, tried and tested by: Gail Haselsteiner
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