Fashion, Family, Lifestyle

Mini Pot Pies

Mini Pot PiesThis delicious beef pie is a great way to get little ones to eat their veggies. Containing broccoli, carrots, squash and mushrooms; the veggies are blended and hidden throughout the pie. 

Serves: 6

Preparation Time: 15 minutes

Cooking Time: 35 minutes

What You’ll Need: 

  • 375g/12oz lean beef mince
  • 1 medium onion, peeled and finely chopped
  • 375g/12oz lean minced beef
  • Salt and freshly milled black pepper
  • 100g/4oz broccoli, cut into small florets or peas
  • 500g/1lb 2oz prepared short crust pastry
  • 50g/2oz grated Cheddar cheese
  • 1 egg, lightly beaten

For the vegetable & tomato sauce:

  • 15ml/1tbsp light olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 large carrot, peeled and grated
  • 1 large courgette, grated
  • 100g/4oz butternut squash, peeled and roughly chopped
  • 75g/3oz button mushrooms, sliced
  • 2 x 400g cans chopped tomatoes with herbs
  • 30ml/2tbsp tomato purée
  • 15-30ml/1-2tbsp light brown sugar
  • 5ml/1tsp ground cinnamon
  • 1 bay leaf
  • 30ml/2tbsp freshly chopped basil
  • Salt and freshly milled black pepper, optional

 What To Do: 

  1. Preheat the oven to Gas mark 6, 200°C, 400°F.
  2. Heat a large non-stick pan and dry fry the mince and onions for 3-4 minutes, or until brown, breaking up any lumps with the back of a wooden spoon. Season if required.
  3. Add the tomato sauce, bring to the boil, reduce the heat and simmer for about 10 minutes. Remove from the heat, add the broccoli florets and cool slightly.
  4. On a lightly floured board cut 6 x 12cm/4½inch rounds for the pie lids.
  5. Spoon the filling into 6 x 10cm/4inch small round ovenproof dishes and top with the cheese. Brush the edges of the dishes with a little water and place the lids on top, pressing to seal the edges of the pastry. Brush the tops with the egg and make a few holes on the top with a fork.
  6. Bake for 20 minutes or until golden.
  7. Serve with creamy mashed potatoes.
For the vegetable and tomato sauce:
  1. Heat the oil in a large non-stick pan and cook the onion for 3-4 minutes until soft.
  2. Add the carrot, courgette, squash and mushrooms. Cook for a further 3-4 minutes, stirring occasionally.
  3. Add the tomatoes, tomato purée, sugar, cinnamon, bay leaf and basil. Bring to the boil, reduce the heat, cover and simmer for 35-40 minutes. Remove the bay leaf and season if required.
  4. Transfer to a blender and blitz together until fairly smooth and use as a tomato sauce base.

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