“Can we pleeeeease have a pie for dinner Mum?” This has been a common request from my 6 year old for the last few weeks. I have also been craving meals that are a little more substantial than warm weather salads that have frequenting our Summer dinner table. As the weather cools, salads seem a little less appealing. I have started serving more cooked vegetables with meals.
(Minor issue: I got very excited about my new vegetable garden and have probably/definitely planted more lettuce than is required for this time of year. As a result, the salads will continue here for a couple more months regardless of the weather !)
This beef and mushroom pie was made for my big six year old “Punky”. It is fabulously full of flavor. The meat falls apart in your mouth and the mushrooms add a luscious earthy goodness.
I made individual pies for this recipe but you could also make a large family sized pie if you prefer. I like to make a variety of sizes that then allows for extras to be frozen for Mr Fresh’s work lunches or as a back up meal after a hectic day.
Family Beef and Mushroom Pie
Author: Kyrstie Barcak - A Fresh Legacy
- 1 tablespoon oil
- 1 medium brown onion - finely chopped
- 4 cloves garlic - finely chopped
- ⅓ cup red wine
- 1 kilo diced beef
- 2 bay leaves
- 500 ml beef stock
- 1 teaspoon pepper corns whole
- generous pinch salt
- ½ sweet potato (kumara) - grated or cut into small pieces
- 400 grams mushrooms - sliced
- 1 cup fresh parsley leaves
- Puff pastry sheets - 4 sheets (number with vary depending on size of pie/s you make
- Add the oil, onion and garlic to the stove top and cook on medium heat until the onion softens
- Add the wine and allow it to reduce by half at a medium simmer
- Add the beef to brown on all sides
- Add the bay leaves, stock, peppercorns and salt and simmer covered on low heat for 2 hours
- Uncover and add the sweet potato and the mushrooms
- Increase the heat and simmer for 30 minutes until the sauce thickens
- Allow the pastry to defrost and cut to the desired shape
- Grease the pie pans and line each one with pastry
- Stir the pie filling occasionally to ensure that the ingredients do not stick and burn on the bottom of the pot as the liquid dissipates
- Set the oven to heat to 170 degrees Celsius
- Add the fresh parsley leaves, stir and remove from the heat
- Fill the pie tins with the pastry and top with another sheet of pastry. Repeat for each pie
- Bake the pies in the heated oven (Use the top and bottom element plus fan if this function is available on your oven). This will crisp the bottom of the pastry
- Bake for 25-30 minutes
- Allow to cook for 5 minutes out of the oven and then remove from the pie tins and serve
Make the filling a day ahead if you do not have the time to make this meal in one day
Do you crave different food when the weather changes? And do you have a favorite family pie filling? I would love to hear what it is in the comments below.
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Over the last few months I have been having a great time tripping down memory lane and digging through my old Aromatherapy notes, books and my recipe logs. I have re-ignited an old passion that I let fizzle out – that for creating natural skin care products from beautiful plant based ingredients.
About ten years ago I was making my own skin care range. I became very bitter and disillusioned towards the time I decided to stop selling them. I was fed up with the powerful media channels at the time that were pushing the notion of “Natural” in the market and aggressively promoting products that were NOT natural products. They were promoting products made to be shipped around the world, to hold up in various climate extremes and to sit on a shelf for (sometimes) years before making it to a bathroom cupboard. It was exhausting trying to explain and educate people about my definition of natural skin care – that was no additives, organic where possible, and made entirely from plant based or naturally occurring ingredients. PHEW! I got sick of the battle that I felt I was engaged in and shut up shop. I continued to create some basic items for myself but mostly packed up everything.
I can’t explain the joy I felt at unearthing a big dust covered box of cosmetic jars from the shed a couple of weeks ago, or finding my hand scrawled notes on tried, tested and loved recipe for one of my products. I missed it and didn’t even know it. I have re-purchased many of my staple ingredients and been back at the stove stirring my potions.
A few weeks ago I introduced you to my Honey Herb Body Bar Moisturiser and also a Gardeners Hand Scrub. They are newly created products that I had not made as part of my range previously.
This recipe is one from my archives. It is very similar to the product I used to make and sell. I made some minor modifications to it. It is not a difficult recipe, it is actually very simple to make. It will take you less than 20 minutes to create.
Ditch those balms filled with chemicals, colors, stabilisers, thickeners, emulsifiers and preservatives and start treating your lips with this gloriously silky soft balm. It has great staying power. I find that it lasts for a number of hours.
Lip Balm Recipe
Author: Kyrstie Barcak - A Fresh Legacy
- 15 grams beeswax
- 15 grams cocoa butter
- 5 grams shea butter
- 10 grams macadamia oil
- 7 drops spearmint essential oil
- 5 drops lime essential oil
- Fill a saucepan ⅓ full with water and set to a low simmer
- Add all of the ingredients except the essential oils to a mixing bowl that will sit on top of the saucepan without touching the water
- Gently heat and stir until the ingredients melt
- Remove from the heat as soon as they have melted
- Allow to cool for 5-10 minutes
- Add the essential oils and stir (the mixture will be starting to thicken and harden
- Pot into a steralised jar
Have a fabulous Easter weekend. x