Kid-friendly meals: Savoury mince and vegetable pie

Big G has very strict rules on what constitutes a pie. It should have both a pastry top and bottom, none of this “casserole with a pastry lid” nonsense. He’s not alone – there was even a petition about this a few years ago.

But time is of the essence, so this pie only has pastry on the top. Sorry, Big G.

This pie is the food of childhood. Your mother probably made one; your grandmother definitely would have done. It’s very plain, using basic mince, but so tasty.

Feeds a family of four with plenty of leftovers.

What you need

  • 500g beef mince
  • 1 brown onion, finely diced
  • 1 cup of diced vegetables
  • 250ml beef stock
  • Tablespoon of flour
  • Tsp tomato puree
  • Tbsp Worcestershire sauce
  • Block of ready-made pastry
  • 1 egg

What you do

  1. In a little oil, soften the onion.
  2. Add the diced veg and cook until soft but still firm. I used sweet potato, carrot and frozen peas. Mushrooms would have been good but Big G doesn’t eat them. I see a lot of recipes suggesting tomatoes and celery; I say, it’s not a bolognese. Once cooked, set the vegetables to one side.
  3. In the same frypan, brown the mince until all moisture has evaporated. Stir in the flour, tomato paste and Worcestershire sauce.
  4. Add the veg back to the pan and pour over the stock. Simmer for 20 mins, until thickened.
  5. Pour the mixture into a pie dish and allow to cool.
  6. Cover with a pastry top. Decorate with pastry shapes, if you like, and make a small slit to allow steam to escape. Brush with beaten egg then bake for 20-25 minutes until the top is brown and crispy and the filling is hot.

There is enough in the pie that you could serve it alone, but I served it with mash and creamed spinach.

Make it veggie: Quorn would be the obvious substitute here, but with enough ‘meaty’ veg you could omit it. Try lots of mushrooms, kidney beans and finely diced sweet potato and swede.

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