Beef and mushroom family pie

Served with green vegetables, this crispy beef and mushroom pie is the ultimate family dish.

  • 1 hr 5 mins cooking
  • Serves 4
  • Print


Beef and mushroom family pie
  • 1 tablespoon olive oil
  • 2 medium brown onions (300g), chopped finely
  • 500 gram (1 pound) minced (ground) beef
  • 200 gram (6½ ounces) button mushrooms, sliced finely
  • 2 tablespoon tomato paste
  • 1 tablespoon worcestershire sauce
  • 1/3 cup (65g) powdered gravy mix
  • 1 cup (250ml) water
  • 1 sheet shortcrust pastry
  • 1 egg, beaten lightly
  • 1 sheet butter puff pastry


Beef and mushroom family pie
  • 1
    Heat oil in a large frying pan over medium heat; cook onions, stirring, for 5 minutes or until soft. Add beef; cook, stirring with a wooden spoon to break up lumps, until changed in colour. Stir in mushrooms. Add paste, sauce, gravy mix and water; bring to the boil. Reduce heat; simmer 10 minutes or until mixture is thick. Cool.
  • 2
    Preheat oven to 220ºC/425ºF.
  • 3
    Oil a 22cm (9-inch) pie dish. Line base and side of dish with shortcrust pastry; trim to fit. Spoon in beef mixture. Brush rim of pastry with a little egg; top with puff pastry, pressing edges to seal. Trim excess pastry; brush top of pie with a little more egg. Place pie on an oven tray.
  • 4
    Bake pie, on lower oven shelf, for 40 minutes or until pastry is browned and crisp. Stand 10 minutes before serving.

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