Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown. Add the mince and ...
Move the mince around the casserole, breaking it up with the wooden spoon and letting it brown for around five to six minutes before adding the tomato purée and mixed herbs. Cook for a further ...
Move the mince around the casserole, breaking it up with the wooden spoon and letting it brown for around 5 to 6 minutes before adding the tomato purée, red wine and mixed herbs. Cook for a ...
Mince pies, once baked, will keep for a few days in an air-tight tin but the bottoms may become soggy. You can make the pastry ahead and freeze it for up to a month so it's ready to roll when you are.