This 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:
- Preheat the oven to Gas mark 6, 200°C, 400°F.
- 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.
- 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.
- On a lightly floured board cut 6 x 12cm/4½inch rounds for the pie lids.
- 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.
- Bake for 20 minutes or until golden.
- Serve with creamy mashed potatoes.
For the vegetable and tomato sauce:
- Heat the oil in a large non-stick pan and cook the onion for 3-4 minutes until soft.
- Add the carrot, courgette, squash and mushrooms. Cook for a further 3-4 minutes, stirring occasionally.
- 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.
- Transfer to a blender and blitz together until fairly smooth and use as a tomato sauce base.