Description

Beef mince and Eat Curious Mince are gently simmered with onions, carrots, and rich savoury gravy to create a hearty, flavour-packed filling. The pie is then finished with beautifully crisp puff pastry to create this comforting school-friendly classic. This hybrid pie is not only delicious but also has a lower carbon impact than one made with 100% beef, making it a smart choice for both hungry appetites and carbon-conscious caterers.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 300g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 900g water or stock and stir well to fully submerge. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid but do not squeeze the product.

Make the filling:

1. Heat oil in a large pan. Sweat onions and carrots for 8-10 minutes until soft.

2. Stir in mixed herbs and tomato purée. Cook for 2 minutes. Brown proteins together: Add minced beef and the hydrated Eat Curious Mince together. Cook, breaking up gently, until evenly coloured. Do not over‑brown.

3. Gradually add beef stock, stirring continuously. Add gravy granules to a small amount of water and make a paste to add to the filling to thicken.

4. Simmer gently for 15-20 minutes until fully cooked, and the gravy is rich but still spoonable. Add peas and simmer for 5 minutes so they stay vibrant and green. Adjust seasoning at this stage if needed.

5: Transfer filling to dishes or gastronorm tray. Allow steam to settle for 5-10 minutes. Add puff pastry. Bake at 190°C for 30-35 minutes until golden and piping hot.