Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
- 2tablespoons olive oil
- 500grams beef mince
- 200grams chestnut mushrooms, diced
- 1 large leek, peeled and chopped
- 1tablespoons tomato puree
- 4teaspoons plain flour
- 1 cup beef stock
- 1/4teaspoons Worcestershire sauce
- 400grams puff pastry, ready rolled
- 2tablespoons butter, melted, for brushing
Nutrition per serving
2850kJ / 682Cal
2850 Kilojoules or 682 Calories
33% of daily energy intake*
Protein
34.5grams
Fat
39.0grams
Carbs
48.8grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This simple and satisfying pie is quick to whip up for a midweek meal everyone will love.
Method
Step 1 of 3
Heat the oil in a large pan on medium high heat and cook the leek and mushrooms for 5 minutes, add the beef mince for 2-3 minutes.
Step 2 of 3
Stir in the tomato puree and flour and cook for 1 minute. Pour over the stock and a dash of Worcestershire sauce to taste and simmer for 20 minutes, until the beef is tender and sauce has reduced.
Step 3 of 3
Pre-heat the oven to 180°C. Pour the beef mince mix into a large ovenproof dish and top with puff pastry, trimming the edges as necessary. Brush the pastry with butter, cut a steam hole in the middle and bake for 25 minutes, until golden.
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