I have an old recipe book… one of those little soft cover books that you buy for $2.95 at the supermarket check out. It’s called ‘Tasty Mince Recipes’.
One page of that books is covered in stains and barely readable in places where the pages have been stuck together with various cooking residue and then ripped apart again. The recipe on that page is a for a basic meat pie and filth and stickiness is a sure sign that is one of our favourite meals.
Over the years I’ve mucked around with the original recipe and modified it to fit everyone’s likes and dislikes, and it is this old recipe that forms the basis for one of our favourite dinners – Beef and Veggie Pot Pies.
- 500gms minced beef
- 2 tbsp plain flour
- 1 cup stock
- 2-4 tbsp Worcestershire sauce
- ¼ cup tomato sauce
- ¾ cup red lentils (soaked or cooked till soft)
- 1½ cups of frozen veggies
- mixed herbs and mustard to taste
- Puff Pastry sheets for the top, or you could use mashed potato
- Cook the minced beef in a large pan with a little oil till cooked through. Add the flour and stir well over a medium heat for 1-2 minutes. Then add the stock and the lentils (drained as much as possible) and stir through.
- Next add the Worcestershire sauce, more or less depending on how much you like the flavour, and the tomato sauce, herbs and mustard, more or less of those too depending on taste.
- Finally add the frozen veggies. We use peas, corn and carrots but any mixture is fine, or you could dice and cook fresh veggies if you prefer.
- Let the pie filling simmer away over a low heat for a while until most of the liquid has evaporated then allow to cool a little.
- While you are waiting for the filling to cool, grease 6 ramekins or small dishes (we got ours at the two dollar shop!) and set them on an oven tray. Pre-heat your oven 210 C.
- Let your sheets of puff pastry defrost a little – we use two sheets to cut enough circles for the lids of our pies. Use an extra ramekin to cut around and just for fun we use play dough letters to put the first initial of everyone on their pie lids.
- Carefully spoon your pie filling into your ramekins, top with the pastry lids and bake in the hot hot oven for about 15 minutes. When the pastry is puffed up and golden, reduce the oven temp to around 180 C and cook for a further 20 minutes.
I’m hoping this will make the recipes easier to print out – just hit the little print link at the top of the recipe and it will take you to a printable page minus all the extra bloggy stuff. I am still working on formatting and playing around so please let me know what you think.