Beef Mince & Swede Pies

We love pies and when we created this pie it became an instant hit with both of us. It was so tasty. Steamed veg and succulent minced beef encased into puff or shortcrust pastry, whichever you prefer. We used pre-made pastry, we use it all the time as mostly puff pastry is very time consuming to prepare. Swede is a very interesting vegetable and is very underrated. It is actually called Rutabaga but here in the UK it is referred to as Swede which is short for Swedish turnip...another name that is used for this root vegetable. I find it very sweet and peppery in taste. This recipe makes about 5 large pies. Love it! Try out this pie...it's delicious...you will need...

• 500g minced beef
• 1 large onion, diced
• 500g swede, diced
• 5 small carrots, diced
• 3 medium potatoes, diced
• 1 Beef Oxo cube or 1 Knorr Beef Stock Pot
• Worcestershire sauce
• 1 tsp dried mixed herbs
• 1 tbsp tomato puree
• 1 tsp vegetable oil
• Ground black pepper, to taste
• 500ml thick gravy, 8 tsp gravy granules in 500ml boiling water
• 1kg ready-made puff or shortcrust pastry or 300g pastry if doing 1 large deep-filled pie
• 1 egg beaten, for egg-wash
• Flour for dusting

How to...

1. Preheat the oven to 200°C.
2. Put the diced swede, carrots and potatoes in a large steamer and steam for about 20 minutes or until soft but not mushy. Alternatively, boil them until a toothpick or fork goes easily through the veg. When done remove from the heat and set aside to cool slightly.
3. In the meantime, in a large pan fry the onion on medium heat in the oil until soft and transparent (about 8 minutes). Add the minced beef, tomato puree, Worcestershire sauce (to taste), ground black pepper, Oxo cube (crumbled) and the mixed herbs. Give the pan a good stir and cook until the beef turns brownish (about 20 minutes), stirring occasionally.
4. When both veg and beef mixture are cooked, add the veg to the meat mixture, add the gravy and stir well until all the ingredients are combined well. Set aside.
5. Lightly flour a working surface and roll out the pastry.  At this stage, if doing a large deep-filled pie you only need 300g pastry to line the pie dish and cover the top. If doing the single pies, cut around the rolled pastry with an inverted dinner plate so as you have a round shape. Spoon some pie mixture in the middle of the circle and close it to obtain a semi circular pie (as in the picture).
6. Pinch the ends well and brush with the egg wash. Prick the pies with a fork or scissors to let the steam out during cooking.
7. Put the pies, two at a time, in the preheated oven and bake for about 20-25 minutes until the pies are golden.

Enjoy!!

R&A