In the Van de Elzen household we have Sunday night pie night! it can be a bought pie (Ponsonby mince and cheese are the household fav) or we try and make our own.  

Bees chicken pie is up there but lately I've been taking the lead in the family pole with this mince pie. 

I figured if there was never a better time for a pie then now would be the time. Even better would be getting the kids in the kitchen to cook dinner whilst they are home and have some time. 

Mike’s Family Pie 

300 beef mince  

1 tbsp grapeseed oil  

2 onions, finely diced  

4 carrots, finely cubed  

6 cloves garlic, crushed  

2 tbsp dijion mustard  

1 cup frozen peas  

1 oxo cube + 500ml hot water or 500ml beef stock  

1 stick rosemary  

Salt and pepper  

1 tbsp cornflour mixed with 2 tbsp water to thicken  

2 sheets puff pastry  

1 egg, lightly beaten for glazing 

Pre-heat your oven to 180*c on fanbake  

Heat a heavy based pot and add the oil. Followed by the onions, garlic, carrots and saute till soft on a meduim heat. Now turn the heat up and add in your broken-up mince, continue to cook on high until the juices have been cooked out and the mince starts to colour up. Add in the rosemary stick and pour in the beef stock.  

Bring back to the boil and turn down to a simmer for 20 minutes. Add in a generous pinch of salt and a good crack of pepper. Followed by the dijion mustard.  

Mix the cornflour with the water and thicken the mince mixture.  

Take a greased pie tin and line the bottom with one sheet of pastry, cutting off the excess.  

Spoon in you mince mixture and then cover another sheet of pastry, press in the layer by nipping the pastry. Paint with the egg wash and fire into the oven.  

After 40 minutes serve and enjoy! 

Check out Mike's website for more.