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Family beef and mushroom pie

  • 0:20 Prep
  • 1:05 Cook
  • 6 Servings

Ingredients

  • 1 sheet frozen shortcrust pastry, partially thawed
  • 1 tablespoon extra virgin olive oil
  • 2 brown onions, thinly sliced
  • 200g thinly sliced swiss brown mushrooms
  • 3 garlic cloves, crushed
  • 1 tablespoon fresh thyme leaves
  • 500g beef mince
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1⁄3 cup salt-reduced gravy powder
  • 1 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Mashed potato, to serve
  • 1 cup steamed peas, to serve

Method

  • 1
    Preheat oven to 200C/180C fan-forced. Grease a 3cm-deep, 20cm round (base) pie dish. Line base and side of dish with shortcrust pastry, trimming to fit. Place dish on a baking tray. Line pastry with baking paper. Fill with pie weights or uncooked rice. Blind-bake for 10 to 12 minutes. Remove paper and weights. Bake for a further 10 to 12 minutes or until edge is light golden.
  • 2
    Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mushroom, garlic and thyme. Cook, stirring, for 5 minutes or until mushroom softens. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add paste and sauce. Cook, stirring, for 1 minute.
  • 3
    Combine gravy powder and 1 cup of cold water in a jug. Add to pan. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until sauce thickens. Set aside to cool for 15 minutes.
  • 4
    Spoon beef mixture into pastry case. Top with puff pastry. Trim excess pastry. Press pastry edge with a fork to seal. Brush top with egg. Make 3 small cuts in centre. Bake for 35 to 40 minutes or until golden. Stand for 5 minutes. Serve with mash and peas.

Source: taste.com.au

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