Photo of Meat pies by WW

Meat pies

9
9
9
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
40 min
Cook
50 min
Serves
4
Difficulty
Moderate
This pie is bursting with rich beef and plenty of fresh vegies, sure to satisfy the hungry fans!

Ingredients

Brown onion

1 medium, finely chopped

Carrot(s)

1 medium, finely chopped

Celery

1 individual, finely chopped

Mushrooms

200 g, finely chopped

Lean beef mince

300 g

Beef stock

1 cup(s), (250ml) salt-reduced

Tomato sauce

2 tbs

Worcestershire sauce

1 tbs

Cornflour

1 tbs

Frozen green peas

1 cup(s), (120g)

Reduced-fat puff pastry

1 individual, frozen

Skim milk

2 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Lightly spray a large saucepan with oil and heat over high heat. Cook the onion, carrot, celery and mushroom, stirring, for 8 minutes or until softened and starting to brown. Add the beef mince and cook, stirring to break up any lumps, for 3 minutes or until the mince has browned.
  2. Meanwhile, whisk the stock, tomato sauce, Worcestershire sauce and cornflour in a jug until combined.
  3. Add the stock mixture to the pan and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until the sauce thickens. Season with salt and pepper. Stir in the peas. Divide between four 7.5cm (base measurement) round pie tins.
  4. Cut the pastry sheet into 4 squares. Cover each tin with pastry, pressing down over the edges to seal. Make a slit in the centre for the steam to escape. Brush with the milk. Bake for 25-30 minutes or until the pastry is puffed and golden.

Notes

SERVING SUGGESTION: Salad of mixed salad leaves and sliced cucumber