Mini Pot Pies

A great pie dish for children featuring beef mince, broccol, peas, shop bought short crust pasty and a vegetable sauce made with five vegetables that they will never know are there

Method

1. Preheat the oven to Gas mark 6, 200°C, 400°F.
2. Heat a large non-stick pan and dry fry the mince and onions for 3-4 minutes, or until brown, breaking up any lumps with the back of a wooden spoon. Season if required.
3. Add the tomato sauce, bring to the boil, reduce the heat and simmer for about 10 minutes. Remove from the heat, add the broccoli florets and cool slightly.
4. On a lightly floured board cut 6 x 12cm/4½inch rounds for the pie lids.
5. Spoon the filling into 6 x 10cm/4inch small round ovenproof dishes and top with the cheese. Brush the edges of the dishes with a little water and place the lids on top, pressing to seal the edges of the pastry. Brush the tops with the egg and make a few holes on the top with a fork.
6. Bake for 20 minutes or until golden.
7. Serve with creamy mashed potatoes.

Vegetable Laden Tomato Sauce:

1. Heat the oil in a large non-stick pan and cook the onion for 3-4 minutes until soft.
2. Add the carrot, courgette, squash and mushrooms. Cook for a further 3-4 minutes, stirring occasionally.
3. Add the tomatoes, tomato purée, sugar, cinnamon, bay leaf and basil. Bring to the boil, reduce the heat, cover and simmer for 35-40 minutes. Remove the bay leaf and season if required.
4. Transfer to a blender and blitz together until fairly smooth and use as a tomato sauce base.

Notes

The sauce is suitable for freezing; simply pour into a freezable plastic container or in ice cube trays, label freeze for up to 3 months. The sauce is great as a base for Bolognese or chilli sauces.