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
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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.
You may find this article helpful:
More delicious beef pie recipes:
Beef, mushroom and red wine pies
Slow cooked beef pie with polenta topping
Beef and eggplant pies with parmesan
Beef and vegetable cottage pies
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 6g
Dietary fibre 3g
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