Ingredients
Scale
- 450 g ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, diced
- 1/2 cup mushrooms, sliced
- 1/2 cup peas
- 1/2 cup beef stock
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon rosemary
- Salt and pepper to taste
- 2 sheets puff pastry, thawed
- 1 egg, beaten (egg wash)
Instructions
- In a skillet, cook the beef until browned. Drain fat.
- Add onion, garlic, carrot, and mushrooms; cook until soft.
- Stir in tomato paste, Worcestershire, thyme, rosemary, salt, and pepper.
- Pour in beef stock and simmer until thickened.
- Cool the filling slightly. Preheat oven to 200C (400F).
- Roll puff pastry and cut to fit 4 ramekins or a pie dish. Fill with the beef mixture, cover with pastry, seal edges, and brush with egg wash.
- Bake 25-30 minutes until golden and crisp. Let rest for 5 minutes before serving.
Notes
- For a lighter version, use ground turkey or chicken and swap beef stock for vegetable stock.
- Make-ahead: assemble and freeze unbaked pies; bake from frozen for 40-45 minutes.
- Pair with mashed potatoes or a crisp salad.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Method: Bake
- Cuisine: British-inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
