Beef & mushroom pie

Beef & mushroom pie

Mr & Mrs Wilkinson's How it is at Home
Patricia Niven

MR: This pie is perfect for winter days. I usually cook the filling the day before while getting that night’s dinner ready, spooning it into the pie dish and leaving it to cool before transferring it to the fridge. Then the next day it’s as simple as popping the pastry on top and putting it in the oven to bake.


Quantity Ingredient
1 tablespoon extra-virgin olive oil
1 white onion, sliced
600g stewing beef, roughly diced
200g swiss brown mushrooms, quartered
1/4 teaspoon fresh grated nutmeg
1 teaspoon ground cumin
1 x 400g tin chopped tomatoes
1 tablespoon worcestershire sauce
1 teaspoon wholegrain mustard
300ml beef or vegetable stock
1 tablespoon cornflour
salt flakes and freshly ground black pepper
1 frozen butter puff pastry sheet, thawed
1 free-range egg, beaten


  1. Heat the oil in a large saucepan over a medium heat, add the onion and cook for 2 minutes until just starting to soften. Add the beef pieces and brown on all sides, then add the mushrooms and spices and cook, stirring, for a further 5 minutes. Add the tomatoes, worcestershire sauce, mustard and stock and stir everything together, then bring to a simmer and cook over a medium–low heat for 1½ hours or until the meat is nice and tender with a gravy-like consistency.

    Mix the cornflour together with 2 tablespoons water in a measuring cup to make a paste, then stir into the pan with the beef. Reduce the heat to low and simmer gently for five minutes until the sauce has thickened enough to coat the back of a spoon. Season to taste, remove from the heat and leave to cool slightly.

    Preheat the oven to 180°C.

    Pour the beef mixture into a 30 x 22 x 5 cm pie dish and nestle a pie bird, if you have one, in the centre. Cut a cross in the middle of the pastry sheet and gently place the pastry over the dish so that the bird pokes out of the hole in the middle. Seal the edges, brush the pastry all over with the beaten egg wash and bake in the oven for 30–35 minutes or until the pastry is golden and flaky. Serve with mashed potato, pumpkin or sweet potato.
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