Minced beef pie & minty mushy peas

Ingredients

• 1  onion chopped
• 350 g carrots chopped
• 3  celery stalks chopped
• 1 tbsp olive oil 
• 500 g pack beef lean minced
• 2 tbsp tomato purée 
• 1 tbsp worcestershire sauce 
• 350 ml beef stock 
• 1  eggs lightly beaten
• 350 g pea frozen
• 1 tbsp mint sauce 
• 375 g left whole quartered

Equipment

• frying pan
• oven

Directions

1. Fry the onion, carrots and celery in the oil in a large frying pan until softened.
2. Add the mince, increase heat and cook for 5 mins or until well browned. Stir in the tomato pure, Worcestershire sauce and stock. Simmer for 5 mins until the sauce has thickened slightly. Cool for 10 mins.
3. Heat oven to 200C/180C fan/gas
4. Spoon the mixture into 4 individual pie dishes or one large dish.
5. Brush the dish rims with egg, then lay the pastry on top and trim. Seal edges with a fork and brush the pastry with more egg. Poke a little hole in the top and cook for 25-30 mins or until the pastry is golden and risen.
6. Meanwhile, cook the peas in boiling water, then drain and mash with the mint sauce.
7. Serve the pies with the hot peas on the side.