Beef-and-mushroom pie

Beef-and-mushroom pie

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  • 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

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.

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.

Discover more pie recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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