Mince and Mushroom Pie
Ingredients
For the filling
- 2 - 3 tbsp oil
- 2 small onions, diced
- 1/2 tsp salt
- 600g lamb/mutton mince
- 5 garlic cloves, grated/minced
- 1 tomato, diced
- 250g mushrooms, roughly chopped
- 1 stock cube (chicken/vegetable)
- 1 tbsp dark soy sauce
- 1 tbsp tomato puree
- 1 tbsp dried parsley
- 1/2 tsp thyme
- 1/2 tsp mixed spice
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp paprika
- 1 small bowl of frozen vegetables (e.g., sliced green beans)
- 1 tsp cornflour, dissolved in cold water
For the pastry
- 100g butter
- 200g plain flour
- a pinch of salt
- 1-2 tbsp cold water
- 1 whisked egg (for eggwash)
Preparation
Heat oil in a pan and sauté the diced onions until lightly browned. Add 1/2 tsp salt, the lamb/mutton mince, and garlic. Cook uncovered until the mince is no longer pink.
Add the diced tomato and chopped mushrooms to the pan. Cover and cook until the mushrooms release their water. Add the spices, stock cube, herbs, and green beans. Cook until the beans are fully cooked.
Add the cornflour slurry to the pan, allowing it to cook for 2 minutes to thicken the sauce. Mix well and pour the filling into a baking dish. Set aside to cool.
Make the pastry by rubbing together the butter, plain flour, and salt, or pulse in a food processor. Gradually add cold water until the dough comes together. Avoid overworking the dough. Roll out the pastry and place it on top of the filling. Crimp the edges and brush with eggwash. Bake in a preheated oven at gas mark 7, 200°C (fan oven), or 220°C (normal oven) for 25-30 minutes.
Serve the mince and mushroom pie with your favorite sides and gravy. Enjoy!