Best Mince Pie
Delicious Mince & Mushroom Pie
4 - 6
Sue Hamilton and Dana Alexander
Pies are 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 shortcut as we do here and buy it ready-made. Flaky or short crust, the choice is yours.
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500g Quality Mark beef mince
1, finely diced onion
1, crushed garlic clove
2, finely chopped portobello mushrooms
2, cubed carrots
1 handful, chopped parsley
1 tbsp chopped fresh rosemary
1 tbsp wholegrain mustard
2 tbsp tomato paste
1 tbsp worcestershire sauce
1 cup beef stock
1 sheet short crust pastry
1 beaten egg
To Make Filling
Heat a good splash of olive oil in a large, lidded frying-pan and fry onion and garlic until soft.
Add vegetables and herbs and fry until just soft and carrots are caramelising a little on the edges.
Add mince and brown, stirring through the veggies, ensuring everything is well blended.
Add mustard, tomato paste, Worcestershire sauce and a few hearty grinds of black pepper.
Add stock and allow to simmer, covered, for a good 30 minutes. You may need to add a little extra water. Stir occasionally.
Taste and season with salt and pepper if required.
Pour pie filling into an ovenproof dish and allow to cool.
Nutrition Information per Serving (228g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)