Beef + Veggie Pie

INGREDIENTS:

• 500g beef mince

• 1 small onion, diced

• 2 garlic cloves, finely diced

• 1 tsp rosemary

• 1 tsp oregano

• 1/2 tsp thyme

• Salt and pepper

• 1/2 cup beef stock

• 1 can diced tomatoes

• 1 tbsp tomato paste

• 1 tsp coconut aminos (GF) or worcestershire sauce

• 1 small carrot, grated

• 2 cups sliced mushroom

• 1/2 cup peas

• GF or normal Puff Pastry

METHOD:

1. Preheat the oven to 180 degrees C and grease a pie dish.

2. In a medium-low heated frypan, add a splash of olive oil, onion and garlic and saute for 1 minute.

3. Add in the beef mince, salt and pepper and brown.

4. Add in the carrot, mushrooms, herbs, salt and pepper and cook for 3 minutes.

5. Add in the rest of the ingredients except the pastry mixing well and bring to a simmer. Cook for 8 minutes.

6. Remove from heat and transfer mixture to the pie dish.

7. Place over the puff pastry and trim edges. Brush over some egg wash if you want it to go extra golden.

8. Place in the oven and bake for 10-15 minutes or until pastry is golden and flaky.

GF* - serves 4