Beef & Mushroom Pie
with Mash and Savoy Cabbage
We love Beef & Mushroom Pie With Mash and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Onion
1
Carrot
1
Garlic Clove
240
British Beef Mince
20
Cornflour
150
Sliced Mushrooms
30
Tomato Puree
28
Red Wine Stock Paste
(Contains Sulphites)
¾
Puff Pastry Sheet
(Contains Cereals containing gluten)
150
Shredded Savoy Cabbage
Not included in your delivery
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel!). When boiling add the potatoes and cook until you can easily slip a knife through, 15-20 mins. When the potato is ready, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Meanwhile, Halve, peel and chop the onion into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned add the cornflour and cook for 1-2 mins. Transfer the beef mixture to a plate and set aside IMPORTANT: Wash your hands after handling raw meat.
Return the pan to the heat with a splash more oil if needed. Add the onion and carrot to the pan and cook until tender 4-5 mins. Add the mushrooms and cook until browned, 3-4 mins. Add the garlic and tomato puree and cook for 1 minute. Return the mince to the pan along with the water (see ingredients for amount) and red wine stock pot. Bring to a boil and stir to dissolve the stock pot. Simmer until the mixture has thickened, 1-2 mins.
Transfer the mixture to an ovenproof dish and cover with the puff pastry, trim the edges with a sharp knife. Brush the pastry with a little milk if you have some. Bake on the top shelf of your oven until crisp and golden brown, 12-15 mins.
Heat a splash of oil in a medium frying pan over a medium high heat. When hot, add the cabbage along with a splash of water. Season with salt and pepper and cook until tender. 5-6 mins.
Share the pie between your plates and serve the mashed potato and cabbage on the side. Enjoy!
