Beef and Mushroom Meat Pie
Ingredients
- • 500 g beef chuck, diced
- • 30 g all-purpose flour
- • 30 ml vegetable oil
- • 1 medium onion, diced
- • 2 medium carrots, diced
- • 200 g mushrooms, sliced
- • 2 cloves garlic
- • 30 ml tomato paste
- • 400 ml beef stock
- • 15 ml worcestershire sauce
- • 2 sprigs fresh thyme
- • 100 g frozen peas
- • 320 g puff pastry sheets
- • 1 item egg, beaten
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat oven to 200°C (400°F). Toss beef chunks with flour, salt, and pepper to coat evenly.
- 2
Heat oil in a large pot over medium-high heat. Brown the beef in batches, about 5 minutes per batch. Remove and set aside.
- 3
In the same pot, sauté onions and carrots for 5 minutes. Add mushrooms and garlic, cook for 3 more minutes.
- 4
Stir in tomato paste and cook for 1 minute. Return beef to pot with any accumulated juices.
- 5
Add beef stock, Worcestershire sauce, and thyme. Bring to a boil, then reduce heat and simmer covered for 1 hour until beef is tender.
- 6
Remove lid and simmer for 15 minutes more to thicken the sauce. Stir in frozen peas and adjust seasoning.
- 7
Transfer filling to an 8x8 inch baking dish and let cool for 10 minutes.
- 8
Roll out puff pastry to fit over the dish. Place pastry over filling, trim edges, and crimp to seal.
- 9
Cut 3-4 steam vents in the pastry. Brush with beaten egg for a golden finish.
- 10
Bake for 25-30 minutes until pastry is golden brown and puffed. Let rest for 5 minutes before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This hearty meat pie is comfort food at its finest! The tender beef slowly simmers with earthy mushrooms and vegetables in a rich gravy, then gets topped with buttery, flaky puff pastry. Perfect for a cozy family dinner, and the leftovers are even better the next day."
