Mince and mushy pea pie

    40 min

    My father has a bakery in the north of England and his most popular pie is mince and mushy pea. This is easy to make at home with shopbought shortcrust pastry.


    30 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 500g (1lb 2oz) beef mince
    • 1 onion, chopped
    • 1 tablespoon tomato purée
    • 1 1/2 tablespoons plain flour, plus extra for dusting
    • 110g chopped mushrooms
    • 250ml (9fl oz) stout or beef stock
    • dash Worcestershire sauce
    • 400g (14oz) ready-made shortcrust pastry
    • 1 free-range egg, yolk only, lightly beaten
    • 1 large tin mushy peas

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Heat the oil in a deep frying pan and fry the beef mince for about 5 minutes, breaking it up with a wooden spoon as it browns.
    3. Add the onion and cook for 2 to 3 minutes, then stir in the tomato purée and cook for 2 to 3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a 1L pie dish. Add mushy peas ;)
    4. Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
    5. Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
    6. Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk.
    7. Bake in the preheated oven until golden-brown, 20 to 25 minutes.

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    Reviews in English (4)


    Easy to make and very tasty. I tweaked the method a little by making sides and bottom for the pie and added a little mint sauce to give the peas more flavour.  -  01 Nov 2015


    I made this twice, first time was OK but the second time I added a dessertspoon of mint sauce with the mushy peas, much tastier!  -  25 Feb 2015


    Really easy to make...made it a few times now and was very quick to make the second time round. All of my family raved about the taste!  -  01 Dec 2014