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Family beef and mushroom pie
Family beef and mushroom pie
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Budget-friendly beef mince pie with flaky puff pastry, just like bakery quality.
Ingredients:
  • 1 sheet frozen shortcrust pastry, partially thawed
  • 18.20 gm extra virgin olive oil
  • 2 brown onions, thinly sliced
  • 200g thinly sliced swiss brown mushrooms
  • 3 garlic cloves, crushed
  • 20.00 ml fresh thyme leaves
  • 500g beef mince
  • 44.40 gm tomato paste
  • 48.80 gm worcestershire sauce
  • 1⁄250.00 ml salt-reduced gravy powder
  • 1 sheet frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Mashed potato, to serve
  • 250.00 ml steamed peas, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Grease a 20cm round pie dish with a 3cm depth. Fit shortcrust pastry onto the base and sides of the dish, trimming as needed. Place the dish on a baking tray, line the pastry with baking paper, and fill it with pie weights or uncooked rice. Blind-bake for 10-12 minutes, then remove the paper and weights and bake for an additional 10-12 minutes until the edges are lightly golden.
  • Heat oil in a large saucepan over medium-high heat. Sauté onion until softened, then add mushroom, garlic, and thyme and cook until mushroom softens. Add mince and brown it while breaking it up with a wooden spoon. Stir in paste and sauce, cooking for an additional minute.
  • In a jug, whisk together gravy powder and 1 cup of cold water until smooth. Pour mixture into a pan and bring to a boil. Stir constantly for 1 to 2 minutes until the sauce thickens. Let it cool for 15 minutes before using.
  • 1. Fill pastry case with beef mixture. Cover with puff pastry, trimming any excess. Seal edges with a fork. Brush the top with beaten egg, make 3 small cuts in the center, and bake for 35-40 minutes until golden. Let it cool for 5 minutes before serving with mashed potatoes and peas.

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