Beef & mushroom pie
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 3 Tbsp oil
- a knob of Butter
- 200g brown mushrooms, sliced
- sea salt and freshly ground black pepper, to taste
- 500 g free-range beef mince
- 2 a few sprigs of thyme
- 4 cloves garlic, peeled and crushed
- 2 cups dry white wine
- 1/2 cup fresh cream
- 2 sheets puff pastry
- 1 large free-range egg, lightly beaten
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Heat 1 T of the oil and a knob of butter in a pan. Pan-fry the mushrooms until tender. Season, then set aside.
- Heat the other 2 T oil in the pan. Brown the mince then add the thyme, garlic and white wine (or chicken stock).
- Reduce by half, then add the mushrooms and cream. Cook until the cream thickens.
- Roll out the all-butter puff pastry. Place the filling in the centre of 1 sheet and brush the edges with beaten gg.
- Top with the other pastry sheet and crimp the edges using a fork.
- Brush the pie with egg and bake for 20 minutes, or until golden.
- Serve with chips and gravy or a large salad.
You could enjoy this recipe too
Buy the ingredients
Add to Cart