Little beef & mushroom pies

Treat yourself to these healthy beef and mushroom pies – they’re ideal for entertaining or freezing. As well as being tasty, they deliver five of your five-a-day too

30g dried porcini mushrooms, finely chopped

1tbsp vegetable bouillon powder

1tbsp balsamic vinegar

2 medium baking potatoes, cut into chunks

(475g) 1 small celeriac, peeled and cut into large chunks

(500g) ½ tsp ground white pepper

2tsp rapeseed oil

2 large onions, halved and sliced

400g 5% lean beef mince

125g baby chestnut mushrooms, halved if large

2tsp chopped sage

25g Stilton, crumbled (optional)

320g spinach or chard

320g frozen peas

1 Tip the dried mushrooms, bouillon and vinegar into a bowl and pour over 400ml boiling water. Boil the potatoes and celeriac together for 18-20 mins until very tender, then drain and leave to steam-dry. Mash with the white pepper.

2 Meanwhile, heat the oil in a large, deep, non-stick frying pan and fry the onions for 10 mins, stirring occasionally, until golden. Add the mince and fresh mushrooms and fry for 5-10 mins until the mince is browned.

Tip in the dried mushroom mixture and the sage, then half cover the pan and simmer for 20 mins, stirring occasionally, until thickened.

3 Spoon the mixture into four 175ml pie dishes and top with the mash and Stilton, if using.

4 If eating straight away, heat the grill to high. Put the pies on a baking tray (in case they bubble over) and grill for 5 mins. To make ahead, leave to cool completely, cover and freeze for up to three months. Reheat in the oven until piping hot. Wilt the spinach in a pan or the microwave and cook the peas following pack instructions. Serve the pies with the veg on the side.

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PREP: 30 MINS COOK: 50 MINS SERVES 4