This dinner will put smiles on everyone’s faces – a classic British dish of pie and mushy peas recipe. You don’t need any special equipment to make this, and it uses budget friendly mince to keep costs down and cooking time to a minimum.
Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté for a minute or until translucent. Add mushrooms and mince and cook, stirring to break up any lumps in the mince, for 2-3 minutes or until mince is browned.
Stir through cornflour, stock, Worcestershire sauce and tomato passata and bring to the boil. Reduce heat to a simmer for 5 minutes until sauce has thickened slightly. Season with salt and pepper.
Lay the puff pastry on a lined baking tray, and place mince filling in the centre, bring up the sides of the pastry to form a peak and seal all the edges together. Bake for 12minutes or until the pastry is golden and crispy.
While pie is baking, steam peas on the stovetop or in the microwave until tender. Mash with a fork or potato masher and combine with the yoghurt. Season with salt and pepper.
Serve pie on top of mushy peas.
370 calories per serve
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