Last week, after the Sunday roast, I had lots of roast veggies (potatoes, onions, carrots) and gravy left over but no meat. I decided to add a pack of mince from the freezer and use up a sheet of ready made puff pastry from the fridge to make a pie. I had a quick rummage through my spice rack and threw in some Kingston curry powder to jazz things up a bit.
Curried Mince & Veg Pie
a sheet of ready made puff pastry
a drizzle of olive oil
500g minced beef
salt, pepper, garlic granules
leftover cooked veg (roast carrots, roast potatoes, roast onions)
a handful of mushrooms, quartered
leftover gravy (or add some gravy granules and water to the pot)
2tsp Kingston curry powder (or mild curry powder) (optional)
Heat the oil in a large pan and gently fry the onions for a couple of minutes then add the mince and brown until there are no pink bits left.
Add the mushrooms and cook for a couple more minutes, stirring.
Pour in the leftover gravy and heat, stirring, until it has gone liquid again.
Season to taste with salt, pepper and garlic granules. Add extra liquid/gravy granules if necessary. Stir in the curry powder if using.
Chop the carrots and potatoes into large chunks and add to the pot. Give it all a good stir to cover everything in gravy. Transfer to a pie dish and lay the puff pastry on top.
Bake at 180° for 20-30 minutes until the pastry is golden brown and the filling is piping hot. This is a complete meal so you don't need to serve it with anything really, but you could always add an extra side serving of veg such as broccoli and/or mashed potatoes, if you so desire.
Adding to this month's #KitchenClearout linky as it used up the leftover veg, potatoes and gravy from the Suday roast.