Best Mince Pie

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.

Preheat oven to 180 °C.

Lay pastry over pie filling, crimp the edges, and make little cuts with a sharp knife to let steam escape while cooking. Brush pastry with beaten egg or milk and bake for around 30–40 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.

^{An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.}