Serves 6-8
500g beef mince
1 tbs olive oil
1 zucchini, sliced
1 carrot, chopped
2 sticks of celery, chopped
2 handfuls of baby spinach
4 mushrooms, chopped
2 cloves garlic
1 cup beef stock
1 can diced tomatoes
2 tbs barbecue sauce
3 sheets of puff pastry
1 tbs milk
Preheat your oven to 180°C. In a large pan, add the oil and brown the mince. Place all the vegetables and garlic in a food processor. Process until finely chopped. Add the vegetable mixture to the beef and mix together. Add the stock, diced tomatoes and barbecue sauce. Stir and bring to the boil. Turn the heat down and allow to simmer until the water has reduced off. In the meantime, spray a deep pie dish and line with puff pastry, leaving enough to cover the top of the pie. Once reduced, add the beef and vegetable mixture to the prepared pie dish. Cover with pastry, poke some holes using a fork and brush with milk. Place in oven and bake for 20-30mins or until the pastry is golden. Cut, serve and enjoy!