Traditional Mince and Vegetable Pie Filling

This is the mince and vegetable pie filling we have made since 1991. It is very simple, straightforward and delicious. It is also great served simply as savoury mince on toast.

Ingredients

15gm butter

15ml olive oil

250gm brown onion finely diced (one large or two medium)

250gm carrot finely chopped (two medium)

2 sticks of celery finely chopped

I small leek finely chopped

2 sprigs of thyme

1kg beef mince

75gm flour

2 tsp salt

1tsp freshly ground black pepper

300ml red wine

400gm tin of crushed tomatoes

300ml beef stock

Method

Set your oven to 160C.

In a large casserole heat the oil and butter over medium heat.

Add the onions and cook until they begin to soften but not brown.

Add the leek and cook with the onions until both are soft but not brown.

Add carrots, celery and thyme and sauté gently until they begin to soften.

Turn the heat to high and add the mince, stirring to break up any lumps and cook until the meat has lost all red tinges.

Add flour, salt and pepper and stir through well.

Add red wine, tomatoes and beef stock, stirring to incorporate all ingredients together.

Bring to the boil then cover and place in the oven for three hours at 160C. Give it a stir after two hours

Alternatively you can turn the heat down to a simmer and cook gently for 2 to 3 hours, stirring occasionally.

Allow to cool then refrigerate overnight before using to fill pies.