Via BBC Good Food

Dad’s beef, mushroom & mustard pies

You can never have too many main course recipes, so give Dad’s beef, mushroom & mustard pies a try. This recipe serves 2 and costs $3.59 per serving. One portion of this dish contains about 60g of protein, 98g of fat, and a total of 1649 calories. 41 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 3 hours and 35 minutes. A mixture of onion, beef stock, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is tremendous. If you like this recipe, take a look at these similar recipes: Beef, Tomato And Mushroom Pot Pies, Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce, and dad’s beef + red wine chili.

Servings: 2

Preparation duration: 40 minutes

Cooking duration: 175 minutes

 

Ingredients:

300g stewing beef, cut into chunks, fatty bits and sinew removed

500ml beef stock

50g cheddar

140g chestnut mushrooms, quartered

1 large egg, beaten

2 tsp mustard powder

1 onion, chopped

300g plain flour

100g light suet

2 thyme sprigs

1 tbsp tomato purée

1 tbsp vegetable oil

1 tbsp wholegrain mustard

1 tbsp Worcestershire sauce

Equipment:

oven

baking pan

Cooking instruction summary:

Heat the oil in a flameproof casserole.Add the onion and cook until soft, about5 mins. Meanwhile, season the beef andtoss with the flour and mustard powder.Push the onions to the edge of the panand add the beef. Brown the meat, thenadd the purée and cook for 2 mins more.Add the remaining filling ingredients,except the mushrooms. Season, stirwell, then cover and simmer for 2 hrs,stirring occasionally.Add the mushrooms and cook withouta lid until the mushrooms are soft andthe liquid has reduced to a thick gravy,about 10 mins. Leave to cool while youmake the pastry.Tip the flour, mustard powder, suet,cheddar and ½ tsp salt into a foodprocessor. Blitz until there are no visiblelumps of suet, then dribble in all but 1 tspof the egg (you’ll need this for glazing thetop) and enough water, 1 tbsp at a time,to bring the mixture together as a dough.Tip onto a floured work surface andknead briefly until smooth. Remove¼ of the pastry, wrap in cling film and setaside. Divide the remaining pastry into2 lumps, on a lightly floured surface, rollout to approximately 0.5cm thickness,and use each piece to line a 500ml pietin, leaving some pastry hanging over theedges. If you want to cook the pies now,heat oven to 200C/180C fan/gas 6.When the filling has cooled down,divide the mixture between the 2 cases.Roll out the remaining pastry and cutout 2 lids to fit, saving the trimmings.Brush the inside edges of each pie witha little egg, then press on the top. Trimthe overhanging edges and crimp toseal. Brush the top of the pies withmore egg and cut a small air hole inthe top of each one. Use the pastrytrimmings to decorate.Put the pies on a baking tray, andbake for 45 mins until the pastry isgolden brown and the filling is hot.Alternatively, cover the uncooked pieswith cling film and freeze for up to 2months. Cook from frozen at 200C/180C fan/gas 6 for 1 hr. Serve withcarrots and broccoli, if you like.

 

Step by step:


1. Heat the oil in a flameproof casserole.

2. Add the onion and cook until soft, about5 mins. Meanwhile, season the beef andtoss with the flour and mustard powder.Push the onions to the edge of the panand add the beef. Brown the meat, thenadd the purée and cook for 2 mins more.

3. Add the remaining filling ingredients,except the mushrooms. Season, stirwell, then cover and simmer for 2 hrs,stirring occasionally.

4. Add the mushrooms and cook withouta lid until the mushrooms are soft andthe liquid has reduced to a thick gravy,about 10 mins. Leave to cool while youmake the pastry.Tip the flour, mustard powder, suet,cheddar and ½ tsp salt into a foodprocessor. Blitz until there are no visiblelumps of suet, then dribble in all but 1 tspof the egg (you’ll need this for glazing thetop) and enough water, 1 tbsp at a time,to bring the mixture together as a dough.Tip onto a floured work surface andknead briefly until smooth.

5. Remove¼ of the pastry, wrap in cling film and setaside. Divide the remaining pastry into2 lumps, on a lightly floured surface, rollout to approximately 0.5cm thickness,and use each piece to line a 500ml pietin, leaving some pastry hanging over theedges. If you want to cook the pies now,heat oven to 200C/180C fan/gas 6.When the filling has cooled down,divide the mixture between the 2 cases.

6. Roll out the remaining pastry and cutout 2 lids to fit, saving the trimmings.

7. Brush the inside edges of each pie witha little egg, then press on the top. Trimthe overhanging edges and crimp toseal.

8. Brush the top of the pies withmore egg and cut a small air hole inthe top of each one. Use the pastrytrimmings to decorate.

9. Put the pies on a baking tray, andbake for 45 mins until the pastry isgolden brown and the filling is hot.Alternatively, cover the uncooked pieswith cling film and freeze for up to 2months. Cook from frozen at 200C/180C fan/gas 6 for 1 hr.

10. Serve withcarrots and broccoli, if you like.


Nutrition Information:

 

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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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