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Meat pies with pea mash

  • 0:25 Prep
  • 0:59 Cook
  • Makes 4


  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 2 celery stalks, trimmed, finely chopped
  • 1 tablespoon plain flour
  • 2 tablespoons instant gravy powder
  • 2 tablespoons tomato sauce
  • 1 Massel beef style stock cube, crumbled
  • 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • Pea mash, to serve
  • Gravy (optional), to serve

Pea Mash

  • 400g golden delight potatoes, peeled, chopped
  • 1 1/2 cups frozen peas
  • 2 tablespoons milk


  • 1
    Heat oil in a large 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 6 to 8 minutes or until browned. Add celery. Cook, stirring, for 3 minutes.
  • 2
    Stir in flour, gravy powder, tomato sauce, stock cube and 1 cup cold water. Season with pepper. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until sauce has thickened. Remove from heat. Cool. Preheat oven to 200°C/180°C fan-forced.
  • 3
    Grease four 7.5cm (base) pie tins (see note). Cut 2 pastry sheets in half diagonally. Line prepared tins with pastry. Trim excess. Fill cases with mince mixture. Brush edges with egg. Cut remaining sheet into quarters. Place over fillings, pressing down edges to seal. Trim excess. Brush tops with egg. Bake for 25 to 30 minutes or until golden. Serve with pea mash and gravy (optional).
  • 4
    To make pea mash: Place potato in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Cook for 8 to 10 minutes or until tender, adding peas for last 2 minutes. Drain. Return to pan. Add milk. Season with salt and pepper. Mash.

Source: taste.com.au


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