Chunky Beef & Mushroom Pie

16 Ingredients

Filling

1/4 cup olive oil
1kilograms chuck steak, diced
20grams butter
200grams mushrooms, sliced
1 brown onion, diced
2tablespoons tomato paste
3teaspoons dijon mustard
3teaspoons gluten-free plain flour (standard flour can be used)
2 cup beef stock

Pastry

1 1/2 cup rice flour
1/3 cup cornflour
1/3 cup instant skim milk powder
1teaspoons salt
160grams butter, chopped
1 egg

Topping

475grams tub Woolworths Classic Potato Mash

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Indulge in delicious,hearty homemade pies during the week with our chunky beef and mushroom pie recipe.

Method

Step 1 of 4

Preheat oven to 200°C. For the filling, heat 1 tablespoon of the oil in a large frying pan over medium heat. Cook beef in batches, for 8 minutes until well browned. Transfer to a casserole dish.

Step 2 of 4

Melt the butter in a pan. Add the mushrooms and cook until golden. Add the onion and cook, stirring, until soft. Stir in tomato paste, mustard and flour. Cook for 1 minute. Remove from heat. Stir in stock. Return to heat. Bring to the boil. Pour over beef. Cover and bake for 45 minutes. Uncover dish and cook for a further 20 minutes. Transfer to a bowl. Cover and transfer the bowl to the fridge to chill.

Step 3 of 4

Meanwhile for the pastry, process flours, milk powder and salt in a food processor to combine. Add butter and pulse until mixture looks like breadcrumbs. Add egg and 2 tablespoons of water. Process to form a dough. Remove. Shape into a thick disc. Wrap in plastic and chill for 20 minutes or until needed.

Step 4 of 4

Grease a 20cm pie dish. Roll out pastry until 3mm thick. Ease into dish and trim excess. Prick base with a fork. Line with paper and fill with dried beans. Bake for 15 minutes. Remove paper and beans. Bake for a further 10 minutes. Transfer beef mixture to pie shell. Top with mash. Bake for 30 minutes until golden. Serve.