Dean's imperfect beef pie

As part of our Imperfect Pies week, Dean's doing a Beef Pantry Pie. Made with a tinned, dried and packet goods from the store cupboard, a freezer staple, mince beef and shop-bought pastry. What could be easier?

Beef Pantry PieServes 4

Ingredients:2oz dried mushrooms, (of your choice) sliced500g beef mince1 onion, diced2 cloves garlic, crushed1 tbsp plain flour1 x 290g can oxtail soup1 tsp English mustard1 tsp dried thyme1 tbsp tomato puree1 tbsp Worcestershire sauce300g can new potatoes, drained and diced smallSalt and pepper, to season1 pack shop bought puff pastry (you will need approx. ½ of this quantity)1 egg, beaten

Method:1. Place the mushrooms in a small bowl, and cover with hot water. Leave to soak according to packet instructions. When soft, drain, rinse and squeeze gently to remove excess liquid. Chop if necessary.

• In a very hot pan fry the mince until browned, about 5 minutes. Stir in the onions, garlic and mushrooms and cook for a further 3-4 minutes.

• Reduce the heat slightly, sprinkle in the flour and cook for a minute.

• Pour in the soup, then stir through the mustard, thyme, tomato puree, Worcestershire sauce and potatoes.

• Cover with a lid and cook over a low heat for approximately 10-15 minutes. Season with salt and pepper before transferring to your pie tin.

• Roll out the pastry until it’s the thickness of a £1 coin. Cut into a circle larger than your pie tin, wet the edges of the tin with a little water then lay over the pastry lid.

• Crimp down to the edge of the pie dish then trim away any excess pastry. Brush with some of the beaten egg then transfer to a pre heated oven set at 200c / 180c fan for 30-35 minutes until golden and the pastry is cooked.

• Serve with canned or frozen vegetables.