“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.
- 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
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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