Beef & Gravy Pie with Mash and Peas
An Australian dinner sized for one person, ready in 54 minutes. Roughly £5.90 a portion.
Per portion
Calories from protein 22%, carbs 28%, fat 50%. Estimated from the ingredients.
Roughly £5.90 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Heat the oil in a saucepan, sear the beef over high heat for 1–2 minutes, then tip onto a plate. Add the onion and cook for 8 minutes until soft and translucent.
- 2
Stir in the flour and tomato purée and cook for 1 minute until the purée darkens, then add the Worcestershire sauce and stock. Simmer for 8–10 minutes until thickened, then return the beef for 1–2 minutes. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 3
Spoon the beef and gravy into a small pie dish or large ramekin. Cut the pastry to fit with a little overhang, lay it over the filling and press the edges down. Cut a small slit in the top and bake for 20–25 minutes until puffed and golden.
- 4
Meanwhile, boil the potatoes for the mash for 15–18 minutes until tender.
- 5
Cook the peas in boiling water for 2–3 minutes, then drain. Mash the potatoes with the butter and milk and season.
- 6
Serve the pie with the mash and peas alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/beef-and-gravy-pie-with-mash-and-peas/
