Beef and mushroom pie
(at time of publication)
- spray oil
- 500g blade steak, diced
- 1 large onion, finely chopped
- 1 large carrot, peeled, diced
- 2 cloves garlic, crushed
- 300g button mushrooms, quartered
- 1 ½ tablespoons flour
- 1 tablespoon tomato paste
- ½ cup red wine
- 1 cup liquid salt-reduced beef stock
- 1 tablespoon Worcestershire sauce
- 1 large potato, peeled, diced
- 1 sheet reduced-fat puff pastry, thawed
- 8 cups salad greens
1 Preheat oven to 140ºC. Place a large, flameproof, ovenproof dish over a high heat and spray with oil. Cook beef in batches for 2 minutes or until golden. Remove. Set aside.
2 Return pan to a medium-high heat and re-spray with oil. Cook onion and carrot, stirring occasionally, for 5 minutes or until soft. Add garlic and mushrooms and cook for 3 minutes or until mushrooms are golden. Add flour and tomato paste. Cook, stirring, for 1 minute. Return beef to pan and add wine. Simmer until reduced by half.
3 Add stock, 1/2 cup water, Worcestershire and potato. Stir to combine then cover with lid or tinfoil and bake in oven for 1Ω hours or until meat is tender and sauce has thickened.
4 Increase oven to 200ºC. Using the base of a 4-cup-capacity baking dish as a guide, cut a round of pastry for the pie lid, allowing an extra 1cm all-round. Spoon filling into dish and cover with pastry lid, pushing down edges around rim. Make a slit in the top, spray with a little oil then bake for 25-30 minutes or until golden brown. Serve with salad.
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Nutrition Info (per serve)
Total fat 20g
–Saturated fat 6g
Dietary fibre 3g
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