Mince and Mushroom Pie with Pastry
Ingredients
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 (I used sliced green beans but you can use any veg you like)
- 1 tsp cornflour, dissolved in cold water
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 add the onions, saute till lightly brown. Add 1/2 tsp salt, the mince + garlic and cook uncovered until all the mince is no longer pink.
Add in the tomato, mushrooms and cook covered till all the water has released from the mushrooms. Add in all the spices, stock + herbs + green beans and cook until the beans are fully cooked.
Lastly add in the cornflour slurry, allow to cook for 2 mins (this will help thicken the sauce) mix and pour into a baking dish and leave to one side to cool.
Make the pastry by rubbing together the butter, plain flour + salt or pulse in a food processor. Add the water in slowly till the dough comes together, do not over work the dough. Roll the pastry out and place on top of the filling, crimp the edges and brush with eggwash. Bake in a preheated oven for 25 - 30 mins at gas mark 7, 200°C fan oven, 220°C normal oven.
Serve with your favourite sides and lots of gravy. Enjoy!