According to my menu plan, I was supposed to be making cottage pie but, as I mentioned last week when I made Chicken & Veg Puff, I always have a pack of ready-made puff pastry in the fridge, so I decided to innovate. I was going to make a big mince & onion filled pasty, then added extra veg, so in the end, there was way too much filling to actually close it ! It therefore evolved into an open puff pastry pie which ended up being rather tasty !
Mince & Veg Open Puff Pie
1 sheet ready-made puff pastry
1 pack beef mince (or turkey/Quorn woud work fine too)
a handful of frozen peas
1 beef stock cube and a cup of water
salt, pepper, smoked paprika, garlic granules, oregano, thyme
a little milk (optional)
Peel and chop the carrots, onions and mushrooms.
Brown the mince then toss in the vegetables and cook, stirring, for 5-10 minutes until the meat is cooked through. Add the herbs/spices.
Toss in the frozen peas and stir through a little water and a stock cube. Cook for 10 minutes until the water has almost all reduced and the carrots are cooked.
Lay the puff pastry out on a baking tray. Pour the meat filling in the middle of the pastry then push the edges towards the centre. If you want a more golden finish, brush with a little milk.
Bake for about half an hour at 180° until the pastry is golden brown. Serve with mashed potato.