I am a massive fan of pie, it’s one of my favorite meals and it seems that The Monster has inherited the same taste, because these always disappear quickly. I’m lucky that (at the moment) he is great for eating vegetables but it never hurts to add a few extras in where possible. The gravy in these pies contains blended veggies but no-one would ever know, even my veg-phobic husband hasn’t realised! In the recipe I used carrots, spinach and tomato puree in my sauce but you can use whatever veg you have in the house, there’s no rules on this one.
I make these in a mini cupcake tray as they are the perfect size for The Monster, for bigger kids use a regular cupcake tray and why not make some regular sized ones for the adults in the family too.
These are delicious hot or cold, so they also work well in lunchboxes, making a nice change from sandwiches. They can also be frozen for up to 3 months. If you have any left over filling you can use it for shepherds pie or pop it in the freezer for next time.
For the Pastry
- 50g wholemeal flour
- 75g plain flour
- 55g cold butter cut into cubes
- 2-3 tbsp of cold water
For the Filling
- 400g minced beef
- 1 medium onion, diced
- 5-6 mushrooms, diced
- 1 clove of minced garlic
- 1 teaspoon of dried mixed herbs
- 1 cup beef stock (low sodium)
- 2 carrots
- 2 blocks of frozen spinach
- 1 sachet of tomato puree
First off you need to make your pastry. I use a food processor these days but it’s easy enough my hand as well. Rub the flour and butter together to form a breadcrumb like texture, slowly add the water and bring together to form a dough. Form into a ball, wrap in cling film and place into the fridge.
Pre-heat oven to 180 degrees.
Heat a sauce pan over a medium heat, add a very small drizzle of oil, the onion, mushrooms and garlic and fry until softened. Add the mince and cook until no longer pink. In a blender blitz the carrots, spinach, tomato puree and beef stock until smooth, pour over the mince and heat for 5 minutes.
On a floured surface, roll your pastry, cut and mold to the cupcake tin (I use a silicon mold which doesn’t require oiling but if using metal just rub with a little butter to prevent sticking). Fill with the mince mixture and add a pastry lid.
Brush the tops with your choice or egg or milk and back for approximately 25 minutes or until golden and crisp.