NZ Woman's Weekly

Beef and mushroom pie recipe

Beef and mushroom pie recipe
  • Meal Type

    Pie
  • Servings

    4
  • Courses

    Dinner

This may be the ultimate comfort food with its flaky golden pastry and rich beefy filling. You could also add diced kidneys if you’re a fan! To make the filling even more intense, just add 1-2 tablespoons of Worcestershire sauce. Make sure you use a dried soup mix such as a Maggi one – this helps to thicken and season the pies.

  • 4 sheets ready-rolled puff pastry
  • 1 tbsp oil
  • 1 onion, diced
  • 1 tsp crushed garlic
  • 500g small diced lean beef
  • 1 tsp fresh thyme leaves
  • 4 field mushrooms, diced
  • 2 cups stock
  • 1 packet creamy mushroom soup mix
  • 1 tbsp cornflour
  • 1 egg, beaten
  • Extra thyme
  • Black pepper
  1. Line 4 individual pie dishes with the pastry, allowing a disc for each lid. Chill until required.
  2. Heat the oil in a medium saucepan and saute the onion, garlic, beef and thyme for 4-5 minutes until coloured.
  3. Add the mushrooms and stock, then simmer, covered, for 30-40 minutes until the meat is tender.
  4. Remove the lid and stir in the combined soup mix and cornflour, simmering for 4-5 minutes until thick and saucy. Set the mixture aside to cool for at least 30 minutes.
  5. When ready to bake, preheat the oven to 190oC.
  6. Spoon about 3 tablespoons of the beef mixture into each lined pie dish – they should be about two-thirds full.
  7. Brush the edges of the pastry with the egg wash, then seal with a pastry lid. Brush the top of the pie with beaten egg and sprinkle with thyme and cracked pepper.
  8. Bake on a tray for 20-25 minutes until golden brown and puffed.

Take a look at this cauliflower fritter rolls with fried haloumi recipe here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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