McCain Food Service
Beef and Mushroom Pie
Beef and Mushroom Pie
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55 minutes -
Serves 4
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Loading...Ingredients - Sides
Product used:
Serve with McCain Super Juicy Corn Cobbettes
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Ingredients - Sides
Product used:
Serve with McCain Peas
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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! |
