My Food Bag: Beef and cheese pastry topped pie with steamed vegetables

Ingredients

• 600 g beef mince
• 1 tbsp olive oil
• 1 onion diced
• 2 celery stalks diced
• 1 Garlic cloves roughly chopped
• 1 jar tomato passata 640 ml?? (no more)
• 1 tbsp Worcestershire sauce
• 1 cup grated tasty cheese
• 350 g flaky puff pastry thawed
• 1 egg beaten (optional)
• 1 bunch baby carrots or normal carrots
• 2 cups Frozen Peas
• 1 knob Butter

Instructions

1. Preheat oven to 200°C. Line a baking tray with baking paper. Bring a large pot of salted water to the boil.
2. Heat a large fry-pan on high heat and brown mince for 6-8minutes. Set aside.
3. Heat olive oil in the same fry-pan and fry onion, celery and garlic until soft, 3-4minutes - add a splash of water if vegetables are sticking. Stir in tomato passata and worcestershire sauce. Add beef back to pan and simmer on low heat until reduced slightly, 5-7 minutes.
4. Pour mixture into a baking dish and sprinkle over cheese. Lay pastry on prepared tray and cut into shapes using a pastry cutter or a sharp knife. Brush pastry with egg if using to give pastry a golden colour. Cook mince and pastry shapes for 15-20 minutes until cheese is melted and browned and pastry is puffed and golden.
5. Trim carrots and cut any larger ones in half lenghtways. Boil peas and carrots for 3-4minutes, until carrots are tender. Drain and toss with butter.
6. To serve: spoon out mince onto plates and top with a pastry shape Serve with steamed veges on the side.