Mince, onion and carrot pie. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Pop the carrot into a pan of boiling water and cook until slightly soft. Meanwhile, heat a splash of vegetable oil in a large frying pan.

Mince, onion and carrot pie Apart from being a fabulous way to use up any extra carrots, it is really tasty and really low cost! Minced Beef and Onion Pies are a satisfying and comforting meal when served with mushy peas and mashed potato. If you're familiar with British cuisine, you'll know we like our savory meat pies.

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Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Pop the carrot into a pan of boiling water and cook until slightly soft. Meanwhile, heat a splash of vegetable oil in a large frying pan.

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Ingredients - Mince, onion and carrot pie:

Require Shortcrust Pastry.
You need 200 g of Plain Flour.
Provide 50 g of unsalted butter (diced in small chunks).
You need 1 splash cold water.
You need of Salt to add flavour.
Give for Filling.
Require 500 g for Minced Beef.
Require 3 - carrots diced or sliced.
Provide 1 - large, diced onion.
Need 1 - beef stock pot.
Prepare 100 ml - water.
You need of Beef gravy granules.
Provide of Assorted herbs to season.
You need Pinch - salt and pepper.
Need - Extra.
Give of Egg, beaten with thyme.

Also known as savory mince pies (or savoury mince pies if you're in the UK), different from the popular sweet mince pies that are served at. Add mince to pan and break up with a fork- add the water making sure the mince is completely covered and bring to the boil. Crumble in the oxo cubes and add the worcestershire sauce. Heat olive oil in a large saucepan and gently cook the finely chopped onion, crushed garlic and chopped carrots until onion is tender.

Mince, onion and carrot pie steps:

Using your thoroughly washed hands, rub together the butter cubes and plain flour, adding a pinch of salt for taste..
When flour and butter is consistent and looks like breadcrumbs, add a small amount of water and blend until you have a smooth dough ball. It should have an even consistency and not show any breakage. You can adjust with extra flour or water within reason..
Wrap dough in cling film and set aside for 15 minutes in a refrigerator..
Fry your mince and carrots together with onion and the stock pot, making sure to coat all the ingredients. Pepper and herbs can be added to season..
Once browned, add water and beef gravy granules to make your perfect consistency. I find a thicker gravy makes for a better overall pie. Leave to simmer on a low temperature while you make your pie case..
Take your dough, split it in two even balls and on a prefloured bench, roll two even circles of pastry..
Grease your tin using any suitable butter or oil spray and place one of your pastry circles in the tray to line it with the pie base..
Add your mince gravy to the pie, making sure to fill to the brim of the pie case bit leaving enough dough over the edge for your crust..
Using a pastry brush, paint the outside dough edge with your beaten egg. Place your pie lid over and cut any excess that you may have..
Pinch the edges of your pie together and use any excess dough to decorate however you like. Try and reroll the dough to about half the thickness of the pie case. I find this cooks the dough more evenly. Once your decor is in place, paint the whole top with more of your beaten egg..
Bake in an oven at 180celcius for 20-25 minutes, until the top is a golden brown..
Can be eaten hot or cold..

Add the finely chopped mushrooms, dried oregano, tomato paste, beef stock, […] Fry the onion and carrot in the oil on a gentle heat until soft and starting to brown. Turn up the heat and add the beef. Brown the meat, then sprinkle in the flour and stir to mix it in. Add the beef stock, tomato purée or ketchup and Worcestershire sauce and season. Simmer, stirring regularly, until the gravy has thickened.

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