Mince Pie Filling
1 tablespoon olive oil
500g beef mince
1 small onion, diced
1 teaspoon minced garlic
2 tins diced tomatoes
1 tablespoon Italian herb mix
250ml beef stock
Salt & pepper to taste
In a heavy frypan, heat the olive oil and sauté the beef mince until brown.
Add onion and garlic and fry for 3 minutes. Add beef stock and cook for 4 minutes. Add the rest of the ingredients, check seasoning then add salt & pepper to taste.
Put a lid on the frypan and simmer for 20 minutes.
John Hawkesby’s wine recommendation
Coopers Creek Huapai 'The Clays' 2009
Selaks Hawkes Bay Merlot Cabernet 2009