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sea salt and freshly ground black pepper

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Corn recipes

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Beef recipes

Beef-and-mushroom pie

20 minutes

Beef-and-mushroom pie

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

3 T oil
knob of butter
250 g brown mushrooms, quartered
sea salt and freshly ground black pepper, to taste
500 g minced beef
2 sprigs thyme
2 cloves garlic, chopped
125 ml dry white wine (or chicken stock with a dash of vinegar)
125 ml cream
2 sheets Woolworths all-butter puff pastry
1 free-range egg, beaten

Method

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.

Cook's tip: if you don't have a roll or a couple of sheets of Woolworths all-butter puff pastry, make our rough puff pastry which will work perfectly.

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T-bone roast with green peppercorn sauce and Yorkshire puddings

Mexican-style mince with grilled corn

Beef-and-mushroom pie

Beef-and-mushroom pie

Ingredients

Method