Name: Beef and Vegetable Pie
Ingredients: 1 onion (finely diced); 2 carrots (peeled and diced); 2 celery sticks (finely diced); 2 garlic cloves (roughly chopped or grated); 200 g button mushrooms (quartered); 500 g beef mince; 400 g tinned lentils (rinsed and drained); 1 tablespoon tomato paste; 3 tablespoons plain flour; 600 ml beef or vegetable stock; 4 sprigs fresh thyme or 1 teaspoon dried thyme; 1 bay leaf; 1 tablespoon Worcestershire sauce; salt and pepper to taste; 2 sheets puff pasty (cut into triangles); 1 egg (beaten); 2 teaspoons sesame seeds

Beef and Vegetable Pie

A hearty, family-friendly pie with a rich beef and vegetable filling, lentils for extra nourishment, and golden puff pastry on top. Perfect comfort food.

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Servings: 6 servings

Course: Dinner

Cuisine: English

Ingredients Method

Ingredients

1 onion finely diced
2 carrots peeled and diced
2 celery sticks finely diced
2 garlic cloves roughly chopped or grated
200 g button mushrooms quartered
500 g beef mince
400 g tinned lentils rinsed and drained
1 tablespoon tomato paste
3 tablespoons plain flour
600 ml beef or vegetable stock
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 sheets puff pasty cut into triangles
1 egg beaten
2 teaspoons sesame seeds

Method

Heat a large pan over medium heat. Add a drizzle of olive oil, then sauté the onion, carrot, and celery for 6-8 minutes until softened. Add the mushrooms and garlic and cook for another couple of minutes.
Add the beef mince and cook until browned, breaking it up with a wooden spoon. Stir in the tomato paste and flour. Cook for 2 minutes to get rid of the raw flour taste.
Pour in the stock, stirring well. Add the lentils, thyme, bay leaf, and Worcestershire sauce. Bring to a simmer, then reduce heat to low. Cook uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper. Remove from heat and discard the bay leaf and let the mixture cool slightly.
Preheat the oven to 180°C fan. Spoon the filling into a baking dish or individual ramekins.
Lay the puff pastry triangles over the top, slightly overlapping. Brush with beaten egg and sprinkle with sesame seeds.
Bake for 30-40 minutes, until the pastry is golden and puffed.
Serve hot with steamed greens.