Criminally Good Beef and Caramelised Onion Pie
Inspired by Mobland
This Criminally Good Beef and Caramelised Onion Pie is a classic British comfort inspired by Mobland. Tender beef and sweet onions simmer in rich gravy, wrapped in golden puff pastry alliances. Served with buttery mash and peas, it’s a meal that satisfies like a well played deal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
1 unit(s)
Carrot
1 unit(s)
Onion
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
1 sachet(s)
Mixed Herbs
10 grams
Beef Stock Paste
15 grams
Worcester Sauce
(Contains: Cereals containing gluten, Barley)
450 grams
Potatoes
120 grams
Peas
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. Remove the puff pastry from your fridge and allow to come up to room temperature.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small 0.5cm pieces. Halve, peel and thinly slice the onion.
Peel and grate the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (peel first if you prefer).
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and carrot, season and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, when your pan of water is boiling, add the potatoes and cook until tender, 15-20 mins.
Once the veg has caramelised, turn the heat up to medium-high. Add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
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 and 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 ovenproof 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.
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 and 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.
Once it's out of the oven, allow the pie to stand for 2 mins.
When eveything's ready, share the pie out between your plates.
Reheat the mash (if needed), then serve with the peas alongside.
Enjoy!
