Food: Beef and mushroom pie

Beef and mushroom pie
Beef and mushroom pie

Ok so I know that this is prime dieting/detoxing season. But I also know that it's flippin cold outside and all you all really want is pie. A lovely hearty pie. And actually this doesn't have to be a diet buster of a meal. Skip the mash and just serve it with green veg (which is what we did) and have more meat than pastry. Simple.

I was planning to post this last week, but after last Tuesday's post about wanting this year to be about energy etc etc I got stuck down with another cold. Can you believe it? While we're talking about that post I just want to say thank you so much to all of the people who messaged, emailed and left comments encouraging me and supporting me. I was so touched and totally overwhelmed by just how many people made the effort to contact me. It made battling on with my blog when I felt so rotten completely worth it because it means that you lovely lot are all reading it! Yay!

Beef and mushroom pie
Beef and mushroom pie

Anyway back to the pie. It's a perfect meal if you have guests coming because you can cook the beef a day or two before and then just stick the pastry on it and bake it 45 minutes before you want to eat. I buy puff pastry because I would never have time to make it even if I knew how to. Oh and as you will see my crimping skills are non-existent - but I am a dab hand with a pastry cutter and I think hearts make up for the lack of frills.

To make your own pie you will need:

Olive oil Butter 800g braising steak  cubed 2 large onions sliced 2 cloves of garlic crushed 300ml beef stock (I use Kallo Organic stock cubes) 50g plain flour 300ml white or rose wine (whatever you have in the fridge already open) 3tbsp Worcestershire sauce 1 heaped tbsp red currant jelly 250g chestnut mushrooms sliced 1tbsp Dijon mustard Salt and pepper 1 pack of ready roll all butter puff pastry

Serves 6 with mash or four without mash - with maybe a leftover portion for lunch.


Pre heat your oven to 150c or the equivalent. Put a large oven proof casserole that has a lid (if it doesn't have a lid you can cover it with tin foil) over a medium heat and add 1tbsp olive oil and a knob of butter. Then brown the braising steak in two batches and remove to a plate.

Add the onions and garlic to the pan and cook slowly until soft and starting to turn brown. Stir in the beef stock using a wooden spoon to scrape the the browned bits from the bottom of the pan. Pour a little wine into your 50g of flour to make a thick paste and then gradually add the rest of the wine and stir until well combined.

Return the beef to the pan and stir well. Then pour in the wine mixture and stir again. Bring to the boil, stirring often, until the sauce has thickened. Add the Worcestshire sauce and the redcurrant jelly and stir to dissolve it into the sauce. Add some salt and pepper to taste.

Beef and mushroom pie
Beef and mushroom pie

Pop the lid on and put the casserole in the over for 1.5 hours. Check it regularly, it should just be bubbling so turn the oven down if you think it's cooking too fast. After 1.5hours stir in the mushrooms. Cook for another hour, then stir in the mustard. The meat should just fall apart at this point - if not pop it back in for another 30 minutes. Leave to cool. It will sit quite happily in the fridge for a few days now if you need it to.

When cool put your pastry on top and use egg wash to stick on pastry shapes that you've just out from the trimmings. Of crimp the edges if you have the skills.

Bake at 180c for 40-45 mins untill the pastry is crisp and brown and the gravy is bubbling.