+Kiwi PieWant to jazz up humble mince? Simmer it with onions, garlic, prunes and dark ale and then present it under a golden pastry top - fabulous food for winter! Cook's Tip: If you don't have dark ale, use beef stock. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:30 - 60 minsCooking Time:1 - 1½ hrsServes:3 - 4By:CharlieIngredients750g lean minced beef 2 Tblsp oil 2 onions, peeled and chopped 2 tsp minced garlic 2 Tblsp tomato paste 2 Tblsp flour 1 Tblsp prepared mustard (optional) 1/2 cup prunes, finely chopped (optional) 1 cup mushrooms, finely chopped 500ml (2 cups) dark ale 400g packet frozen puff pastry, defrosted milk or beaten egg to glazeInstructionsIn a hot pan, brown the minced beef in the oil, breaking up the mince with the back of a spoon. Add the onion and garlic and cook 2 minutes. Stir in the flour and tomato paste and cook a further 2 minutes before adding the mustard, prunes (if using), mushrooms and dark ale and bring slowly to the boil. Cover then simmer for 20 minutes. Cool. Turn the mixture into a 6 cup-capacity pie dish or four 1 1/2 cup-capacity dishes. Roll out the pastry large enough to cover the dish or dishes. Cut a 1cm wide strip and press onto the dampened edge of the pie dish. Roll the remaining pastry over the pie and press firmly to the pastry strip to seal and trim. Brush with milk or beaten egg to glaze. Bake at 220ºC for 20-25 minutes then lower to 180ºC for a further 15 minutes until piping hot and golden.