Beef, bacon and cheese pie
Serves - 4-6
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 200g smoked bacon, diced
- 500g Our Farm beef mince
- 2 garlic cloves, crushed
- ½ cup (125ml) beef stock
- 400g jar tomato passata
- 1/2 cup parsley leaves, finely chopped
- 60g parmesan cheese, grated
- 1 egg, lightly beaten
- 2 sheets of frozen puff pastry, thawed
Preheat oven to 200°C/180°C fan-forced.
Heat oil in a large saucepan over medium heat and sauté onion and bacon for 10 minutes or until onion has softened and bacon is golden browned.
Add Our Farm beef mince and garlic and continue to cook for 8-10 minutes or until browned. Add the beef stock and tomato passata and cook for 20-25 minutes or until reduced and thick. Stir through parsley and season with salt and pepper.
Place beef mixture into a 22cm x 30cm (1.3L capacity) baking dish, scatter with parmesan cheese. Lay pastry over the top to cover, overlapping slightly. Bake for 40 minutes or until the pastry is golden brown. Remove from the oven and enjoy.