Brilliant Bacon, Beef, and Caramelised Onion Puff Pie
with Mash and Peas
Pie is one of the wonders of British cuisine - the combination of flaky puff pastry, rich sauce and tender fillings make a hearty meal that's loved by everyone in the family. This pie is inspired by the classic beef and onion pie, served with buttery mash and peas.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Carrot
1 unit(s)
Onion
2 unit(s)
Garlic Clove
450 grams
Potatoes
240 grams
British Beef Mince
1 sachet(s)
Mixed Herbs
10 grams
Beef Stock Paste
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
120 grams
Peas
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tbsp
Plain Flour
150 milliliter(s)
Water for the Beef
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Remove the puff pastry from your fridge and allow to come up to room temperature.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small 1/2cm pieces (cut as small as you can). Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and carrot, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Peel and grate the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once the veg has cooked, turn the heat up to medium-high. Add the bacon and mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince and bacon. Cook bacon thoroughly.
Once the mince has browned, season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the garlic and mixed herbs, fry for 30 secs.
Next, stir in the flour (see pantry for amount). Cook for 1 min, then stir in the beef stock paste, Worcester sauce and water for the beef (see pantry for amount).
Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Once the pie filling is cooked, transfer it to an appropriately sized pie dish.
Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Clean the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the peas and stir-fry for 2-3 mins, then remove from the heat. Season with salt and pepper.
When eveything's ready, share the pie out between your plates.
Reheat the mash (if needed), then serve with the peas alongside.
Enjoy!
