mushroom, beef and pepper pie

Featured in Delicious Magazine 2018 + grab more Matt Moran recipes on www.delicious.com.au

30mins prep.

1 hr 20 min cooking

Serves 4

Ingredients

  • 2 tbs extra virgin olive oil
  • 1 each onion and carrot, finely chopped
  • 200g small Swiss brown mushrooms, halved
  • 3 garlic cloves, crushed
  • 500g beef mince
  • 2 tbs tomato paste
  • 1 tbs plain flour
  • 1 cup (250ml) beef stock
  • 1/4 cup (60ml) Worcestershire sauce
  • 1 tbs English mustard
  • 1/2 bunch thyme, leaves picked
  • 2 tsp freshly cracked black peppercorns
  • 1 egg, lightly beaten
  • Tomato sauce, to serve
Shortcrust pastry
  • 200g cold unsalted butter, chopped
  • 330g plain flour
  • 1 tsp white vinegar

Method

  1. For shortcrust pastry, place butter, flour and 1/2 tsp salt flakes in food processor and whiz until mixture resembles coarse breadcrumbs. Add vinegar and 1/3 cup (80ml) iced water, and pulse until mixture forms a ball. Transfer to a lightly floured work surface, halve dough and press each portion into a flat disc. Enclose each disc in plastic wrap and chill for 1 hour to rest
  2. Meanwhile, to make filling, heat 2 tbs oil in a saucepan over medium-high heat. Add onion, carrot and mushroom, and cook, stirring occasionally, for 4 minutes or until starting to soften. Add garlic and mince, and cook, breaking up mince with a wooden spoon, for 4 minutes or until browned. Add tomato paste and cook, stirring occasionally, for 2 minutes or until darkened slightly, then stir through flour.
  3. Add stock, Worcestershire sauce, mustard, thyme and pepper, and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 5 minutes or until reduced slightly. Transfer to a heatproof bowl and chill until completely cooled.
  4. Preheat oven to 200°C. Grease a 20cm 1L (4-cup) pie dish.
  5. On a lightly floured work surface, roll out 1 pastry disc to a 3mm-thick round. Use to line prepared dish, leaving 4cm pastry overhanging. Fill with cooled beef mixture and brush pastry edges with egg. Roll out remaining disc to a 3mm-thick round and use to top pie, pressing pastry edges together firmly with lightly floured hands. Trim excess pastry, then crimp edges with a piping-bag nozzle. Make a cross in pastry and brush with egg.
  6. Place pie on a baking tray and bake for 1 hour or until golden. Serve with tomato sauce.
 
RECIPES

mushroom, beef and pepper pie

Featured in Delicious Magazine 2018 + grab more Matt Moran recipes on www.delicious.com.au

30mins prep.

1 hr 20 min cooking

Serves 4

Ingredients
Method

Ingredients

  • 2 tbs extra virgin olive oil
  • 1 each onion and carrot, finely chopped
  • 200g small Swiss brown mushrooms, halved
  • 3 garlic cloves, crushed
  • 500g beef mince
  • 2 tbs tomato paste
  • 1 tbs plain flour
  • 1 cup (250ml) beef stock
  • 1/4 cup (60ml) Worcestershire sauce
  • 1 tbs English mustard
  • 1/2 bunch thyme, leaves picked
  • 2 tsp freshly cracked black peppercorns
  • 1 egg, lightly beaten
  • Tomato sauce, to serve
Shortcrust pastry
  • 200g cold unsalted butter, chopped
  • 330g plain flour
  • 1 tsp white vinegar

Method

  1. For shortcrust pastry, place butter, flour and 1/2 tsp salt flakes in food processor and whiz until mixture resembles coarse breadcrumbs. Add vinegar and 1/3 cup (80ml) iced water, and pulse until mixture forms a ball. Transfer to a lightly floured work surface, halve dough and press each portion into a flat disc. Enclose each disc in plastic wrap and chill for 1 hour to rest
  2. Meanwhile, to make filling, heat 2 tbs oil in a saucepan over medium-high heat. Add onion, carrot and mushroom, and cook, stirring occasionally, for 4 minutes or until starting to soften. Add garlic and mince, and cook, breaking up mince with a wooden spoon, for 4 minutes or until browned. Add tomato paste and cook, stirring occasionally, for 2 minutes or until darkened slightly, then stir through flour.
  3. Add stock, Worcestershire sauce, mustard, thyme and pepper, and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 5 minutes or until reduced slightly. Transfer to a heatproof bowl and chill until completely cooled.
  4. Preheat oven to 200°C. Grease a 20cm 1L (4-cup) pie dish.
  5. On a lightly floured work surface, roll out 1 pastry disc to a 3mm-thick round. Use to line prepared dish, leaving 4cm pastry overhanging. Fill with cooled beef mixture and brush pastry edges with egg. Roll out remaining disc to a 3mm-thick round and use to top pie, pressing pastry edges together firmly with lightly floured hands. Trim excess pastry, then crimp edges with a piping-bag nozzle. Make a cross in pastry and brush with egg.
  6. Place pie on a baking tray and bake for 1 hour or until golden. Serve with tomato sauce.
 
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