Jason’s beef & mushroom pie recipe

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In the mood for a hearty dinner? Try Jason’s Beef & Mushroom Pie. Jason, our Community Manager at Anchor Works, loves this hearty pie filled with tender beef, mushrooms, and a hint of garlic – it's perfect for a cozy meal!

Serves:
2
 
Prep time:
20 minutes
 
Cook time:
40 minutes
 
Ingredients:
1 brown onion
2 garlic cloves
1 tsp soy sauce
1 beef stock cube
80g chestnut mushrooms
250g beef cubes
1 tbsp tomato puree
120g puff pastry
 

 

Method:

  1. Preheat the oven to 220°C / 200°C (fan) / gas 7. Peel and finely chop your brown onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 4 minutes or until it begins to soften.
  2. While the onion softens, peel and finely chop (or grate) the garlic, then slice your chestnut mushrooms finely. Boil the kettle.
  3. Once the onion has softened, add the beef cubes to the pan along with 1 tsp flour and a generous grind of pepper. Increase the heat to medium-high and cook for 3-4 minutes or until browned, breaking it up with a wooden spoon as you go.
  4. While the beef is browning, dissolve the beef stock cube, then add tomato paste, soy sauce and 250ml of boiled water to make your beef stock.
  5. Once the beef is browned, add half the chopped garlic to the pan (save the rest for later!) along with the sliced mushrooms. Cook for 30 seconds, then add the beef stock. Stir everything together and bring it to a boil over high heat. Reduce the heat to medium and cook for 15-18 minutes, or until thickened to a bolognese-like consistency and fully cooked (no pink meat!). This is your beef & mushroom pie mix.
  6. Unwrap your puff pastry and roll it out to about 0.5cm thickness with a rolling pin. Cut the pastry into individual portions, then transfer them to a non-stick baking tray (or two) lined with baking paper. Score a 1cm border around the edge of the pastry with a knife.
  7. Spoon the beef and mushroom mixture onto the center of each pastry, leaving a 1cm border. Fold the pastry over, seal the edges, and crimp with a fork.
  8. Brush the top of each pie with beaten egg or milk for a golden finish.
  9. Bake in the oven for 20-25 minutes, or until the pastry is golden and puffed.
  10. Let the pies cool slightly before serving. Enjoy!
     

Bonus tip:

Serve with extra homemade gravy

  

  

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