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Ingredients
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1 tablespoon olive oil
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1 medium brown onion, chopped
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2 garlic cloves, crushed
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600g beef mince
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1/4 cup instant gravy powder
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1 1/2 cups frozen mixed vegetables
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2 tablespoons barbecue sauce
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1 tablespoon worcestershire sauce
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2 tablespoons chopped fresh flat-leaf parsley leaves
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1 egg, lightly beaten
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1 sheet frozen puff pastry, partially thawed
Method
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1Preheat oven to 220°C/180°C fan-forced. Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.
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2Add gravy powder. Cook, stirring, for 1 minute or until coated. Stir in 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Add vegetables. Simmer, stirring occasionally, for 5 minutes or until vegetables are just tender. Add barbecue sauce, worcestershire sauce and parsley. Cook for 1 minute. Set aside for 5 minutes to cool slightly.
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3Spoon mixture into a 3cm-deep, 24cm (top) pie dish. Brush top edge of dish with a little egg. Place pastry over filling. Press edge to seal. Trim excess. Brush pie top with egg. Prick centre of pie to let steam escape. Bake for 20 to 25 minutes or until top is golden and puffed. Serve.
Source: taste.com.au
