Beef & Broccoli Pies with Slaw

Ingredients
- 2 Tbsp oil
- 1 small onion, chopped finely
- 2 cloves garlic, crushed
- 1 carrot, grated
- 400 g beef mince
- 1 cup beef stock
- 1 Tbsp Worcester sauce
- 1 Tbsp cornflour mixed with 1/4 cup water
- salt
- pepper
- 1 cup small broccoli florets, blanched
- flour for dusting
- milk for brushing
- 400 g puff pastry
- 1/2 cabbage, shredded finely
- 2 spring onions, sliced
- 1/4 cup parsley, chopped
- 1/4 cup French dressing
- 1/4 cup tomato relish, to serve
Method
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1. Heat oil in a large frying pan over medium heat. Add onion, garlic and carrot cooking for 3-4 minutes until softened and lightly browned. Remove from the pan and set aside.
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2. Add mince to the pan, cooking until browned through. Add onion, stock and Worcester sauce. Bring to a simmer for 4 minutes. Stir through the cornflour and allow the mixture to thicken. Set aside to cool. Add the broccoli and stir.
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3. Preheat oven to 200?C. Lightly grease 4 pie dishes.
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4. On a lightly floured bench roll the pastry. Cut pieces to line the pie tins and four tops.
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5. Fill the bases with mince mixture. Brush the edges with milk and press on the top pastry with a fork.
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6. Use any leftover pastry to decorate the pies. Brush with milk and place into the oven for 20 minutes or until puffed and golden.
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7. To make the slaw, combine cabbage, spring onions, parsley and French dressing.
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8. Serve pies hot with slaw and tomato relish on the side.
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Tip: Don’t have 4 individual pie dishes? Make one large pie instead using a 20cm springform tin.