Festive Pulled Beef and Mushroom Pie
with Mash and Roasted Sprouts
The quantities provided above are averages only.
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
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
450 grams
Potatoes
4 unit(s)
Garlic Clove
1 unit(s)
Onion
200 grams
Brussels Sprouts
180 grams
Sliced Mushrooms
30 grams
Tomato Puree
280 grams
Slow Cooked Beef
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
25 grams
Redcurrant Jelly
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves (leave them whole).
When boiling, add the potatoes and half the garlic cloves to the water and cook until you can easily slip a knife through, 15-18 mins.
Grate the remaining garlic (or use a garlic press).
Meanwhile, halve, peel and chop the onion into small pieces. Trim the Brussels sprouts and halve through the root.
Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the mushrooms and onion to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add the garlic and tomato puree. Stir-fry for 1 min.
Add the beef to the onion and mushrooms, along with the juices from the packet. Season with salt and pepper. Add the Worcestershire sauce, red wine jus paste and the water for the sauce (see pantry for amount). Stir well to combine.
Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout. Once tender, remove the lid and shred the beef. Stir through the redcurrant jelly. Season with salt and pepper, then remove from the heat.
Transfer the beef mixture into an appropriately sized baking dish.
Cover the beef filling with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.
Meanwhile, pop the Brussels sprouts onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle-shelf until browned and tender, 18-20 mins. Turn halfway through.
Once the potatoes are cooked, 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 the potatoes and garlic until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once the Brussels sprouts are cooked, drizzle over the balsamic glaze. Toss until evenly coated.
Divide the pie between plates, with the cheesy mashed potato and brussels sprouts on the side.
Enjoy!
