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:
