Ingredients
1 packet (350g) of McCain sliced mushrooms
- 750g of beef mince
- 4 rashes of rindless bacon - diced
- 1 leek - white only, halved and finely sliced
- 2 cloves of garlic - crushed
- 2 cups of chicken stock
- 1 tbs olive oil
- 2 tbs fresh tarragon - finely chopped
- 3 tbs of plain flour
- Salt and Pepper - to taste
- 2 sheets of shortcrust pastry
- 1 egg - beaten
- 1 tbs of milk
Method
| 1. | Heat olive oil in a large fry pan over a medium to high heat. Add leek, garlic and bacon and cook, stirring occasionally for 10 minutes or until soft and starting to caramelise. |
| 2. | Add McCain Sliced Mushrooms and cook, stirring for 3 minutes or until softened. Add mince, and use the back of the spoon to break it up, cook stirring for 5 minutes to brown. |
| 3. | Sprinkle flour over the beef and mushroom mixture and stir well to combine, add stock, bring to the boil, reduce to a light simmer for 5 minutes or until the mixture thickens. Season with salt and pepper, stir in tarragon and set aside to cool. |
| 4. | Preheat a fan forced oven to 200°C, place a large oven tray into the oven to heat, and grease a 6 cup capacity metal baking tin. Carefully spoon cooled mushroom and beef mixture into the oven tin. Place pastry over the mince filling, trim off any overhang and use a fork to seal the around edges. Cut a small cross on the top off the pie to allow steam to escape while cooking. Optional – cut leaf shapes from left over pastry to decorate the top of the pie with and decorate the top of the pie with leaves. |
| 5. | Combine egg and milk to make an egg wash, brush pie with egg wash and place pie tin onto hot oven tray. Bake pie for 25-30 minutes or until pastry is golden and cooked through. Serve immediately. |
| 6. | TIP: Make the filling the night before and place in the fridge to cool. All that’s left to do for dinner will be to cover with pastry and pop in the oven! |
Beef and Mushroom Pie
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
| 1 | Heat olive oil in a large fry pan over a medium to high heat. Add leek, garlic and bacon and cook, stirring occasionally for 10 minutes or until soft and starting to caramelise. |
| 2 | Add McCain Sliced Mushrooms and cook, stirring for 3 minutes or until softened. Add mince, and use the back of the spoon to break it up, cook stirring for 5 minutes to brown. |
| 3 | Sprinkle flour over the beef and mushroom mixture and stir well to combine, add stock, bring to the boil, reduce to a light simmer for 5 minutes or until the mixture thickens. Season with salt and pepper, stir in tarragon and set aside to cool. |
| 4 | Preheat a fan forced oven to 200°C, place a large oven tray into the oven to heat, and grease a 6 cup capacity metal baking tin. Carefully spoon cooled mushroom and beef mixture into the oven tin. Place pastry over the mince filling, trim off any overhang and use a fork to seal the around edges. Cut a small cross on the top off the pie to allow steam to escape while cooking. Optional – cut leaf shapes from left over pastry to decorate the top of the pie with and decorate the top of the pie with leaves. |
| 5 | Combine egg and milk to make an egg wash, brush pie with egg wash and place pie tin onto hot oven tray. Bake pie for 25-30 minutes or until pastry is golden and cooked through. Serve immediately. |
| 6 | TIP: Make the filling the night before and place in the fridge to cool. All that’s left to do for dinner will be to cover with pastry and pop in the oven! |
McCain Food Service
55 minutes 
Serves 4 
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