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Beef & Mushroom Pie

Beef & Mushroom Pie

With Mash & Savoy Cabbage

This Beef & Mushroom Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Sulphites
Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time45 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Onion

1

Carrot

1

Garlic Clove

240

British Beef Mince

20

Cornflour

120

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

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Nutritional information

Energy (kcal)1061 kcal
Energy (kJ)4438 kJ
Fat48 g
of which saturates24 g
Carbohydrate113 g
of which sugars24 g
Protein39.9 g
Salt2.64 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Potato Masher
Medium Saucepan
Colander
Knife
Plate
Garlic Press
Spoon
Grill Pan
Oven dish

Instructions

Make your Mash
1

Preheat the oven to 200°C. Put a large saucepan of water with 1/2 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.

Prep
2

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 to a plate and set aside IMPORTANT: Wash your hands after handling raw meat.

Finish the Filling
3

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.

Make the Pie
4

Transfer the pie filling to an ovenproof dish and cover with the puff pastry, trim the edges with a sharp knife. TIP: 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.

Cook the Cabbage
5

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.

Time To Serve
6

Share the pie between your plates and serve the mashed potato and cabbage on the side. Enjoy!