Mike Van de Elzen: Mike’s Family Pie

Mike’s Family Pie

Cook time: 45 minutes

Prep time: 30 minutes

Serves: 6

300gm beef mince

1 tbsp sunflower oil

1 onions, finely diced

1 carrots, finely cubed

6 cloves garlic, crushed

2 tbsp Dijon 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 pan, add in the oil. Followed by the onions, garlic, carrots and sauté till soft on a medium 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 Dijon mustard and finally frozen peas.

Mix the cornflour with the water and thicken the mince mixture. Lay out on a tray and allow to cool.

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!

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks.

Speaker 2 (00:11):
Edb Our Resident shift Mike vander Ellison joins us now
on the Sunday Session.

Speaker 3 (00:16):
Good morning, good morning.

Speaker 2 (00:17):
Now, I believe that you've been doing this show for
ten years and you're finally taking a holiday next next week.
You have you never have you? Really not?

Speaker 3 (00:27):
I've taken off. I know you've been on holiday time off,
but it's kind of more medical time off, right. Yeah,
Yet I keep breaking myself.

Speaker 2 (00:36):
And half the time we do hear from you while
you're on holiday, the wind whistling in the background or something. So, oh, well,
that's very exciting. I hope you've got wonderful holiday planned.

Speaker 3 (00:46):
It'll be great. We're looking forward to okay, God. And
the only reason why I noticed it was ten years
is because, yes, I was looking back at all my
recipes and I was like, the rest of me I'm
going to talk about today. I was like, I'm sure
I've done quite a few of these, and so I
thought i'd go back and yes, I have, I've done
like seven.

Speaker 2 (01:01):
We haven't done it when you haven't done a huge
amount with me, And I'm very excited you're talking about
pies because I love pie, especially in winter. Price of
pies is definitely creeping up, So like idea that you're
going to sort of give us a respeed to make
our own.

Speaker 3 (01:15):
Yeah, and that's like from local bakery. I guess five
through to seven you could probably run and then your
fancy pants. Probably fourteen to sixteen. That would have to
be a pretty good pie for sixteen. But I did
see one the other day. It was a massimum braised
beef brisket pie. But then it was sixteen. I was like, no,
I think I'll just carry on somewhere else.

Speaker 2 (01:37):
So you've got a family pie for us.

Speaker 3 (01:40):
So family pie. Looking at prices of mints, I just
went online and had like a half kill of mins
eight bucks at the moment from supermarket. And the large
sort of family pies that you buy from a supermarket,
I would say you'll be lucky if you're reaching about
a hundred grams of mints and a family pie. So
you're going to get a decent amount of pies out
of half a kilo of the minute. So this family
pie and saying that course for three hundred grams of mints,

(02:02):
So it's a decent fifty pie. So start you off preheat,
having one hundred and eighty degrees on fan bake. Take
a heavy bassed pan or a cast iron pan. Check
that onto heat. Add in like a tablespoon or some
flow oil. Bring that up to heat, and then your saute.
I've got one onion that's been finally sliced or diced,
peeled and finely distd one carrot peeled and finally diced,

(02:25):
or cute sex closes of garlic s. There's a decent
amount of garlic. Check that in sautel that off, you know,
the gig sauteed off until it starts to become a
little bit colorful and starts to become fragrant. And then
throw in the three hundred grams of beef mints that
you're broken up into little bits. And what will happen
now is that the mints, the water will basically come
out of the mince. Keep your element on high. The
water will come out of the mints, will evaporate or

(02:46):
cook into the mince, and then the mints will start
to color up. Once that happens, I've thrown in a
rosemary stick just because you've got rosemary grown here. But
you can just add in a little bit of dried
rosem if you've got it, and half a kilo of
beef stock. Half a kilo half a liter of beef stock.
Bring that up to the boil, turn it down, simmer
it for twenty minutes. After twenty minute, you want to

(03:06):
season it, so just have a little taste, adding some salt,
a good crack of pepper I add it at this point.
Now a tablespoon or dish on mustard, and finally some
frozen peas. So I've got a cup of frozen peas.
Throw those in there. And we would just want to
thicken this now, So I've got a tablespoon or corn
flower that's just mixed with two tablespoons of water to
create a little slurry. Add that in. That thickens up

(03:30):
your mince and it's ready to go to make a
good pie. If you've got the time, spread that mince
out onto a tray, put into your fridge and let
it cool down. The cool of the mince that goes
into the pie to yeah, and then and then take
a grease pie dish, or you could use a castline pant,
or you could use a pan that goes into the oven.
Just spray a little bit of all on the bottom
and then I put some puff pastry onto the bottom

(03:52):
load in your mince. You could at this point add
other things. You could add some maybe some age chair
if you want to go fancy, or some Motzilla if
you want to go super fancy. Chuck a lid on it,
and then just crimp the sides. Take an egg brush
it over the top. Fire that in the alveun It's
going to be about forty minutes in the oven because
the mint is already cooked by What you're doing is
you're setting the shape and you're making the outside of

(04:14):
the pastry nice and crisp in the oven, and then
serve that out. And a Sunday night favorite in the
van de Ausen household as family pie with creamy mesh
in some steamed vidgies.

Speaker 2 (04:24):
Oh sounds fantastic. Thank you so much, Mike.

Speaker 1 (04:27):
For more from the Sunday session with Francesca Rudkin, listen
live to News Talks it Be from nine am Sunday,
or follow the podcast on iHeartRadio.