Hearty Beef Pie
Craveable Kiwi classic
Serves
4 - 6
Prep Time
15 mins
Cook Time
1 hr
Mince pie is a Kiwi classic, and this recipe allows you to use either mince or shredded roast beef. If using leftover shredded beef, mix it in to the vegetable and sauce mixture before topping the pie with the pastry as it will only need to be heated through. A sprinkle of cheese will easily turn it into the family-favourite mince and cheese pie.
This recipe is authored by Nutrition Australia, courtesy of Love Food Hate Waste.
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ShareIngredients
450g Quality Mark beef mincei
or shredded roast beef1 Tbsp extra virgin olive oil
450g Portobello mushrooms
chopped2 Tbsp chopped fresh rosemary
2 onions
diced1 carrots
finely diced2 Tbsp cornflour
1¼ cup beef stock
¼ cup red winei
2 Tbsp tomato pastei
1 sheet puff pastryi
Method
Preheat oven to 180ºC.
Heat half of the oil in a large saucepan and cook mushrooms and rosemary, stirring for 3-4 minutes or until browned. Transfer to a plate and set aside.
Heat remaining oil in the same large saucepan over medium heat and cook the onion for 5 minutes or until softened.
Add mince and carrot and cook stirring for 4 minutes or until browned.
In a small bowl, whisk cornflour and 150ml of stock until smooth. Add remaining stock, red wine and tomato paste and mix until well combined.
Add the mushrooms and stock mixture to the pan and cook simmering for 4-5 minutes or until thickened and evaporated.
Fill a 20cm pie dish with the mince mixture and top with puff pastry, pressing the edges well to seal. Cut a slit in the top of the pie to allow steam to escape.
Bake for 40 minutes or until pastry is golden. Serve with vegetables or salad.
Nutrition Information per Serving (335g)
This nutrition analysis is based on 6 serves and is for the pie only.
