Beef & Mushroom Pie
Simple in design but complex in flavour. This pie is great for lunch or dinner and is hearty.
- 1 kg Mince Beef
- 1 Packet Puff Pastry
- 1 Cup Sliced Mushrooms
- 1 Pinch Salt & Pepper (- Season To Taste)
- 1 Whole Onion (- Diced)
- 2 Cloves Garlic (- Crushed)
- 1 tsp Paprika
- 1 Whole Egg (- Beaten)
- 1 Sprig Rosemary
- 1 Sprig Thyme
- 1 Tbsp Olive Oil (-Extra Virgin)
- 1 Tbsp Pepper Gravy Powder
- 1 Tbsp Traditional Gravy Powder
- 1 Cup Boiled Water
- 25 g Unsalted Butter
Add skillet onto stove with a medium heat.
Drizzle olive oil in and add diced onions, crushed garlic and sliced mushroom and sauteè till fragrant.
Add mince meat and mix through the mixture.
Add the fresh thyme and rosemary along with the paprika and season to your liking with the salt & pepper.
Dissolve both gravy powders together with the cup of boiled water.
Starting with half a cup, pour the gravy mix into the skillet over the meat filling.
Grease the pie dish with the unsalted butter and line with a layer of pastry.
Ladle in some meat & gravy filling before closing it with another layer of pastry.
Brush top of pie with egg wash.
Place into oven on 180°C (356°F) for approximately 15-20 minutes or till top is golden brown.