Family Beef and Vegetable Pie

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 600g beef mince
• 1/4 cup instant gravy powder
• 1 1/2 cups frozen mixed vegetables
• 2 tablespoons barbecue sauce
• 1 tablespoon worcestershire sauce
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1 egg, lightly beaten
• 1 sheet frozen puff pastry, partially thawed

Method

1. Preheat 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.
2. Add 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.
3. Spoon 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.

Notes

• 
  Variation: For a shepherd's pie, omit pastry and top mixture with 1kg potatoes, cooked, mashed and 1/4 cup grated cheese

Ingredients (serves 4)

• 2 sheets frozen ready-rolled puff pastry, partially thawed
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 2 small carrots, peeled, finely chopped
• 1 garlic clove, crushed
• 100g button mushrooms, thinly sliced
• 1/2 teaspoon dried mixed herbs
• 600g beef mince
• 1/2 cup dry red wine
• 2 tablespoons beef gravy powder
• 1 egg, lightly beaten

Method

1. Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish. Line base and side with 1 pastry sheet. Trim excess. Place dish on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 18 to 20 minutes or until edges are light golden. Remove weights and paper.
2. Meanwhile, heat oil in a saucepan over medium-high heat. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add mushroom and herbs. Cook, stirring, for 5 minutes or until mushroom has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes or until liquid has almost evaporated.
3. Combine gravy powder and 1 1/2 cups cold water in a jug. Add to pan. Increase heat to high. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until thickened. Spoon into pastry case. Top with remaining pastry. Press edges to seal. Trim excess. Cut a small cross in the centre of pie top. Brush top with egg. Bake for 30 minutes or until golden. Stand for 5 minutes. Serve.

Ingredients (serves 4)

• 2 sheets frozen ready-rolled puff pastry, partially thawed
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 500g lean beef mince
• 1/4 cup oyster sauce
• 2 tablespoons reduced-salt soy sauce
• 3 cups frozen Asian mixed vegetables
• 1 egg, lightly beaten

Method

1. Place a baking tray in the oven. Preheat oven and tray to 200°C. Lightly grease a 17cm (base) pie dish and line with 1 pastry sheet. Trim excess pastry. Using a fork, prick pastry base 6 times (don't pierce all the way through). Place in freezer for 10 minutes.
2. Line pastry case with baking paper. Half fill with uncooked rice. Place on hot tray and bake blind for 10 minutes or until pastry edges are light golden. Remove paper and rice. Bake for a further 8 to 10 minutes or until pastry is light golden. Remove from oven. Allow to cool.
3. Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Increase heat to high. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Add oyster sauce, soy sauce and vegetables. Stir until well combined. Bring to the boil. Reduce heat. Simmer for 5 to 7 minutes or until liquid from vegetables has evaporated. Cool.
4. Spoon mixture into pastry case. Brush edges with egg. Place remaining pastry sheet over filling. Trim and seal edges. Brush top with beaten egg. Sprinkle with freshly ground black pepper. Bake for 30 to 35 minutes or until pastry is crisp and golden. Stand for 5 minutes before serving.

Notes

• 
  Variation: Rather than using Asian vegetables in your pie, you could add frozen mixed vegetables such as peas, carrots and corn. Or steam some vegetables from your fridge and add these instead. Try using chicken mince, mixed with a drained can of corn and some carrot - kids love it.