From time to time, I love to make a tasty meat pie. Cooking low and slow is my favourite thing to do but sometimes you want to have a meal on the table in a hurry. This recipe is so easy and you will likely have most of the ingredients in your pantry. I love to make everything from scratch with one exception – puff pastry!! Save yourself some time and hassle and keep some store bought pastry in your freezer – just make sure it is all-butter – none of that margarine stuff! Throw this together and the whole family will love it. Leftovers are great for lunch or dinner the next day, if there are any.
600 grams ground beef
1 large onion chopped finely
3 cloves of garlic finely chopped
1 large carrot & 1 large rib of celery chopped in small pieces
1/2 cup tomato paste
250 ml Carol’s Beef Stock
1 sheet of all-butter puff pastry
1 teaspoon fresh thyme
1 teaspoon of salt
1/2 teaspoon of black pepper
1 TBSP olive oil
Gently saute your onions, garlic, carrots, celery & fresh thyme in a pan with olive oil for about 5 minutes. Make sure they don’t brown. Add your ground beef and cook until no longer pink. Add salt and pepper, tomato paste and beef stock and bring to boil. Turn down immediately and simmer for 20 minutes. Roll out your pastry. Add your cooked meat mixture to a pie dish and lay pastry on top. Trim around the edges and brush with the egg wash. Bake in a preheated 180 degree oven for 40 minutes. Keep an eye on it for the last 10 minutes to avoid burning the pastry. Get stuck in and enjoy!