Beef & Mushroom Pie With Garlicky Greens
Bake a pie in half the time with our favourite time-saving twist. You'll cook up a rich beef and mushroom filling, and serve it topped with a flaky pastry lid and plenty of garlicky greens.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel and finely chop your brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 4 min or until beginning to soften
While the onion is softening, peel and finely chop (or grate) your garlic
Slice your chestnut mushrooms finely
Boil half a kettle
Once the onion has softened, add your beef mince to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour and a generous grind of pepper
Increase the heat to medium-high and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go
While the mince is browning, dissolve your beef stock mix, tomato paste and soy sauce in 250ml [350ml] [450ml] boiled water – this is your beef stock
Rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Once the mince has browned, add half the chopped garlic to the pan (save the rest for later!) with the sliced mushrooms and cook for 30 secs
Add the beef stock, give everything a good mix up and bring to the boil over a high heat
Reduce the heat to medium and cook for 15-18 min or until thickened to a bolognese-like consistency and cooked through (no pink meat!) – this is your beef & mushroom pie mix
Dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 per person
Transfer the pastry to a non-stick baking paper-lined baking tray (or two!), then score a 1cm border around the edge of the pastry with a knife
Crimp the borders with a fork and put the tray[s] in the oven for 15 min or until puffed up, golden and cooked through – this is your pie lid[s]
Once the pastry is almost cooked, heat a separate, large, wide-based pan (preferably non-stick) with a small knob of butter over a medium heat
Once hot, add the sliced spring greens with the remaining chopped garlic and a small splash of cold water and cook for 3-4 min or until tender with a bite– these are your garlicky greens
Serve the pie lid over the beef & mushroom pie mix with the garlicky greens to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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