600 g beef mince
2 x 29 g sachets brown onion & garlic gravy mix
200 g quartered button mushrooms
1 cup baby peas
1 sheet of puff pastry
- Brown 600g beef mince in a non-stick pan until browned, breaking up any lumps. Add 2 x 29g sachets brown onion & garlic gravy mix, and stir in 1¾ cups water with 200g quartered button mushrooms.
- Bring to the boil, reduce heat and simmer for 2-3 min or until beef has cooked through and sauce has thickened slightly. Stir through 1 cup baby peas. Spoon the mixture into 4 x 1-cup ovenproof dishes.
- Cut 1 sheet of puff pastry into 4 pieces, place on top of the pies and push down to seal around the edges. Bake at 200°C (180°C fan forced) for 15-20 min or until pastry is golden. Serve pie with Cheesy Mash.