Ingredients

• Three Large Mushrooms, Sliced
• Shallot, Finely Diced
• 125 Minced Beef
• Celery Stalk, Sliced
• Medium Carrot, Diced
• Rosemary, Parsley, Mixed Herbs
• 1tbsp Marmite
• Pre-Rolled Store Bought Puff Pastry

Method

1. Place the mushrooms and shallot into a frying pan before adding the minced beef, celery and carrot and let start to cook
2. Add rosemary, parsley and mixed herbs as well as the marmite and continue to let cook
3. Meanwhile prepare some pastry, resting on a baking tray and if you want to in a little dish, and put the oven on to preheat at 200c
4. Scoop some of the mixture into one set of pastry before folding the pastry over the top, leaving a little steam vent and place the rest onto the flat piece of pastry to make a more obvious tart
5. Cook them for about 20 to 25 minutes

Eating And Storage Tips

I topped my flat tart with a little BBQ sauce. The folded one works better with a little bit of gravy.

Even though there’s vegetables in this dish I would absolutely suggest putting something like broccoli, asparagus or green beans on the side. If you want to make it a fuller even heartier meal then you could do it with something like chips or mashed potato too.

If you want to make plenty of this for leftovers or lunchboxes for a few days of the week then I’d just roll out the pastry onto the tray and place a large amount of the filling over it. I would keep the cooking time the same but I might add a little water in with the marmite before mixing through the mixture to help keep it moist and stop it from gaining so much colour on the top.

Let this cool, cut it into slices and place into a well sealed container in the fridge. This will then last 2-3 days in the fridge and you can just pull a piece out, put it with either some fresh gravy or something like BBQ sauce on the side too. You could put it into the airfryer, if you want to reheat it without making it soft, with a little dash of water on the edge of the pastry. Just make sure you don’t leave it too long to burn!