Mince and cheese pie

Recipe for 4 pies

Ingredients

- 500g beef mince
- 1 carrot, diced
- 1 small brown onion
- 2 sticks celery, diced
- 3 cloves garlic, finely diced
- 500ml beef stock
- 1 beef stock cube
- 1 tbsp dried or fresh rosemary
- 2 tbsp corn flour
- 100g smoked cheddar cheese
- Shortcrust pastry
- Butter puff pastry
- Salt and pepper

Method

1. Start by browning your beef mince in a hot frying pan in batches, and season as you go.
2. Once you have good colour on your beef mince, place it in a heavy-based pot.
3. Sweat down your carrots, onions, celery, and garlic and add it to the pot with the mince.
4. Add the beef stock cube and dried rosemary to the pot and cook this on low for 2 hours.
5. Once cooked, thicken by dissolving the corn flour in some cold water and stirring it in while the beef mince is still on the heat.
6. Let the mince cool before you use it.
7. Line your pie tin with shortcrust pastry and blind bake at 180c for 15 minutes.
8. Let it cool for 10-15 minutes and then fill with the cool beef mince and cheese. Top the pies with puff pastry and brush with egg wash. Bake for 20 minutes at 180c or until golden brown. Enjoy!