Beef and Mushroom Pie with Puff Pastry and Carrots

Beef and Mushroom Pie with Puff Pastry and Carrots

Ready in 55 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 11, 2015.
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A tasty puff pastry beef and mushroom pie paired with boiled carrots, and topped with parsley to serve.

Ingredients

BEEF AND MUSHROOM PIE

  • 1 tablespoon olive oil
  • 2 brown onions, sliced
  • 1 clove garlic, minced
  • 1 tablespoon chopped thyme leaves
  • 250g button mushrooms, sliced
  • 1 cup red wine or beef stock
  • 70g tomato paste
  • 1 tablespoon Worcestershire sauce
  • 500g sous vide beef and stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons dissolved in 1 tablespoons warm water
  • 350g puff pastry
  • 2 tablespoons milk (to brush pastry)

TO SERVE

  • 3 carrots
  • 2 tablespoons chopped parsley

Steps

  1. oven to 200°C.
  2. Heat oil in a large fry-pan on medium heat. Cook onions for 4 minutes until softened, add garlic and thyme and cook a further 1–2 minutes. Add mushrooms and wine/stock and simmer for 3–4 minutes. Stir in tomato paste, Worcestershire sauce, sous vide beef, salt and pepper. Bring to a simmer, stir through cornflour/water mixture and cook for 1–2 minutes, until thickened. Pour into a shallow pie dish or oven dish.
  3. Cut pastry to fit the top of the pie dish, allowing 3cm of overhanging pastry on all sides. Place on top of the pie filling and crimp overhanging pastry with your fingers to form an edge. Make some small slits into pastry using a sharp knife. Brush with milk and bake for 20–25 minutes, or until pastry is golden.
  4. Bring a medium pot of salted water to the boil. Peel carrots then quarter them lengthwise, then cut in half. Add carrots to pot of water and simmer for 5–6 minutes, or until just cooked and tender.
  5. Spoon beef pie onto plates and serve carrots on the side. Sprinkle over chopped parsley.

Nutritional Information

Energy 2450 kj
586 kcal
Protein 42.7g
Carbohydrate 37.4g
Fat 31.4g