Beef & Mushroom Pie
Super Simple Beef Pie Recipe
4 - 6
Serves
10 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Fall-apart, tender chunks of delicious beef, bursts of fresh mushrooms, and flaky golden puff pastry. This hearty, budget-friendly family pie tastes exactly like what you'd expect to get at your favourite bakery.
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Ingredients
Beef filling
1kg Quality Mark chuck steaks
i
1 onion
diced
250g button mushrooms
halved
2 Tbsp white flour
3 cups beef stock
1/4 cup tomato paste
4 sprigs fresh thyme
i
3 Tbsp oil
A pinch of salt
A pinch of black pepper
Pastry
1 1/2 cups plain flour
i
1/2 tsp sea salt
125g butter
cold and chopped into cubes
1/4 cup water
Egg Wash
1 egg
1 Tbsp milk
Method
To Make Beef Filling
To Make Pastry
To Assemble Pie
1
Preheat oven to 180°C.
2
Cut beef into 2.5cm-3cm cubes.
3
Season with salt and pepper, add 2 Tbsp of oil, and mix well.
4
Heat a large frypan over a medium-high heat.
5
Brown the beef in 2 or 3 batches.
6
Remove each batch and place in casserole dish.
7
Reduce heat in the pan, add a little oil, add onion and mushrooms, cook for 1–2 mins, and stir occasionally.
Start Timer
8
Sprinkle in the flour and stir until the onion and mushrooms are coated.
9
Gradually pour in stock and add the tomato paste, stirring well.
10
Add the herbs, stir until the mixture boils.
11
Add to the casserole dish, stir to combine.
12
Cover the casserole dish, place in oven, and cook until the beef is very tender.
13
Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
Start Timer
14
Cool the beef mixture, at least until the steam has evaporated, or cool it completely if time allows.
Nutrition Information per Serving (453g)
This nutrition analysis is based on 6 serves. Use reduced salt stock to lower sodium content and serve with a fresh green salad.
Energy
2722kJ (650 kcal)
Protein
43.1g
Total Fat
40.1g
Saturated Fat
17.8g
Carbs
27.7g
Dietary Fibre
3.0g
Sodium
673mg
Iron
4.2mg
Zinc
11.0mg
Vitamin B12
1.8µg
