Steak & Mushroom Puff Pastry Pie and Mash
with Irish Style Bacon Cabbage
Our Steak & Mushroom Puff Pastry Pie and Mash is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
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
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
450 grams
Potatoes
80 grams
Sliced Mushrooms
30 grams
Tomato Puree
1 sachet(s)
Dried Thyme
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
15 grams
Beef Stock Paste
280 grams
Slow Cooked Beef
60 grams
British Smoked Bacon Lardons
150 grams
Shredded Savoy Cabbage
Not included in your delivery
15 grams
Butter
1 tbsp
Plain Flour
150 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Remove the puff pastry from your fridge and allow to come up to room temperature.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When the water for the potatoes is boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.
When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Once browned, reduce to a low heat and gently melt the butter, then stir in the flour (see pantry for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux!
Add the tomato puree and dried thyme. Fry for another 30 secs.
Next, gradually stir in the water for the sauce (see pantry for amount). Add the Worcester sauce, beef stock paste and sugar for the sauce (see pantry for amount). Bring to the boil.
Once boiling, lower the heat and add the slow cooked beef and its juices. Use a spoon to break up the beef as it cooks. Simmer until thickened, 4-5 mins, stirring occasionally. IMPORTANT: Ensure the beef is piping hot throughout.
Once the pie filling is cooked, season with salt and pepper, then transfer it to an appropriately sized ovenproof dish.
Cover with the pastry, 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.
Meanwhile, 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 until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Next, add the cabbage and stir-fry for 2 mins. Season with salt and pepper and a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Once cooked, remove from the heat and cover to keep warm.
When everything's ready, share the steak and mushroom pie between your serving plates.
Reheat the cabbage and mash if needed and serve alongside.
Enjoy!
