Best Mince Pie
Pies, the food of champions. If you make them yourself you know exactly what's in them - fresh vegetables, the best quality mince and delicious herbs. You can make your own pastry, or take a short cut as we do here and buy it ready made. Flaky or short crust - the choice is yours.
- 500g Prime Beef Mince
- 1 large onion, finely diced
- 1 clove garlic, crushed
- 2 large Portobello mushrooms, finely chopped
- 2 carrots, cubed
- 2 stalks of celery, sliced
- 1 handful parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped (or one tsp if dried)
- 1 tbsp French, Hot English or wholegrain mustard (you choose)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 250ml liquid beef stock
- 1 sheet flaky or savoury short crust pastry
- beaten egg or milk for glazing
- Heat a good splash of olive oil in a large lidded frypan and fry onions and garlic until soft. Add vegetables and herbs and fry until just soft and the carrots are caramelising a little on the edges - this adds to the flavour.
- Add the mince and brown, stirring through the veggies, ensuring no large pieces in the meat and that everything is well blended. Add mustard, tomato paste, Worcestershire Sauce and a few hearty grinds of fresh black pepper.
- Add stock and allow to simmer covered, developing the flavours, for a good 30 minutes. You may need to add a little extra water. Stir occasionally. Taste and then season with salt and pepper if required.
- Pour pie filling into an oven to proof dish and allow to cool.
- Heat your oven to 180°C.
- Lay the pastry over the pie filling, crimp the edges, and make little cuts with a sharp knife to let the steam escape while cooking. Brush pastry with beaten egg or milk and bake for around 30 to 40 minutes until golden.
- Serve with creamy mashed potatoes - flash these up a little with finely chopped fresh parsley mixed in at the last minute. Or try fresh green beans and a knob of sage scented butter - simply melt butter in a small frypan or pan and fry off the fresh sage leaves until crisp.