MINCE PIE PAN RECIPES

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MINCE BEEF & ONION PIE - BBC GOOD FOOD

Luscious minced beef and onion all wrapped up in a golden shortcrust pastry for a loving treat serve it with mashed potato, a green vegetable, and rich beef gravy.You can buy hand made ready short crust pastry or make your own,

Provided by julian1964

Total Time 50 minutes

Yield Serves 6

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
  • Add the onion,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
  • Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
  • Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
  • Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.

SWEET POTATO-TOPPED COTTAGE PIE RECIPE - BBC GOOD FOOD



Sweet potato-topped cottage pie recipe - BBC Good Food image

Pre-prepare the mince base and freeze it to make this delicious cottage pie later in the week. It's a wonderfully comforting and nutritious family meal

Provided by Lulu Grimes

Categories     Dinner, Main course

Total Time 4 hours

Prep Time 25 minutes

Cook Time 3 hours 35 minutes

Yield 4

Number Of Ingredients 18

1 tbsp olive oil
1 onion , chopped
1 carrot , diced
1 celery stick, chopped
2 thyme sprigs
1 bay leaf
650g sweet potatoes , cut into chunks
75ml milk
20g butter
1 tbsp olive oil
1 small onion , finely chopped
1 garlic clove , crushed
½ celery stick, finely sliced
1 small carrot , finely chopped
500g beef mince , 10% fat
3 tbsp tomato & vegetable purée
200ml passata
50ml milk

Steps:

  • For the base: heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.
  • Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins.  If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)
  • To finish the recipe, heat more oil in a pan and fry another onion until it starts to soften. Add the carrot and celery and fry until tender. Add the thyme and bay and cook for 1 min, then tip in the mince base and bring to a simmer. Cover and cook for 20 mins (take off the lid towards the end if it’s not thick enough).
  • Heat oven to 180C/160C fan/gas 4. Cook the sweet potatoes in simmering water until tender, drain well, then add the milk and mash the potatoes.
  • Tip the meat mixture into a casserole dish and level it out (fish out the thyme and bay and discard), then pile the potato mixture on top and spread it out. Cook for 30 mins or until the top begins to brown.

Nutrition Facts : Calories 515 calories, FatContent 23 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 9 grams fiber, ProteinContent 30 grams protein, SodiumContent 0.7 milligram of sodium

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