Make this Speedy Beef and Vegetable on a weeknight when time is short or serve it for an easy Sunday lunch with roast potatoes and lots of vegetables.
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Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Course main, Main Course
Cuisine British
Servings 6
Calories 579kcal
Ingredients
1tablespoonveg or olive oil
1onion chopped
500gramsbeef mince
500gramsfrozen mixed vegetablesI didn't have any so used diced carrots
25gramsonion gravy powderdidn't have any of that either, substitute tbsp flour and beef stock cube
320gramssheet puff pastry
Milk for brushingI used a beaten egg
Instructions
Preheat the oven to 220C/200C fan/ Gas 7. Grease a 20cm square ovenproof dish (more deviation from me!). Heat the oil in a saucepan over a high heat. Saute the onion for 3 minutes or until softened. Add the mince and cook for 3 minutes or until browned.
Add the vegetables, gravy powder and 125mil hot water. (If using flour add a tbsp of flour and cook, stirring for 3 minutes to cook out the starch, crumble in the stock cube then add the water.) Cook stirring for 3 minutes or until the sauce is thick. Transfer the mixture to the prepared dish and set aside to cool for at least 5 minutes but longer if you can.
Place the pastry sheet over the mince to cover. Tuck the overhanging pastry inwards to form a border around the inside edge of the dish. Score the top of the pastry with a sharp knife. Brush with milk. Bake for 15 minutes or until browned.
Notes
Serve the pie with herbed mash or vegetables. I served my pie with slow-cooked Braised Red Cabbage.