Simple Beef Pie with Mushy Peas
Servings
4
Servings
4
Ingredients
  • 1/3cup Worcestershire Sauce
  • 1tbsp Cornflour
  • 1/3cup liquid beef stocksalt reduced
  • 2tbsp tomato passata
  • salt
  • 4cloves garliccrushed
  • 1tbsp extra virgin olive oil
  • 1/2 brown oniondiced
  • 320grams lean beef mince
  • 2cups mushroomsfinely diced
  • Pepper
  • 1sheet reduced-fat puff pastry
  • 2cups frozen peas
  • 1tbsp reduced-fat Greek natural yoghurt
Instructions
  1. Preheat oven to 200C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve pie on top of mushy peas.
Recipe Notes

370 calories per serve

Print Recipe
Simple Beef Pie with Mushy Peas
Pie Mushy Peas
Course Main Dish
Servings
Ingredients
  • 1/3 cup Worcestershire Sauce
  • 1 tbsp Cornflour
  • 1/3 cup liquid beef stock salt reduced
  • 2 tbsp tomato passata
  • salt
  • 4 cloves garlic crushed
  • 1 tbsp extra virgin olive oil
  • 1/2 brown onion diced
  • 320 grams lean beef mince
  • 2 cups mushrooms finely diced
  • Pepper
  • 1 sheet reduced-fat puff pastry
  • 2 cups frozen peas
  • 1 tbsp reduced-fat Greek natural yoghurt
Course Main Dish
Servings
Ingredients
  • 1/3 cup Worcestershire Sauce
  • 1 tbsp Cornflour
  • 1/3 cup liquid beef stock salt reduced
  • 2 tbsp tomato passata
  • salt
  • 4 cloves garlic crushed
  • 1 tbsp extra virgin olive oil
  • 1/2 brown onion diced
  • 320 grams lean beef mince
  • 2 cups mushrooms finely diced
  • Pepper
  • 1 sheet reduced-fat puff pastry
  • 2 cups frozen peas
  • 1 tbsp reduced-fat Greek natural yoghurt
Pie Mushy Peas
Instructions
  1. Preheat oven to 200C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve pie on top of mushy peas.
Recipe Notes

370 calories per serve