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:

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

A Cinnabon' Classic has less sugar than a 20-oz. bottle of Pepsi.

Food Joke

A friend and I were standing in line at a fast-food restaurant, waiting to place our order.There was a big sign posted. "No bills larger than $20 will be accepted."The woman in front of us, pointing to the sign, remarked, "Believe me, if I HAD a bill larger than $20, I wouldn`t be eating here."

Popular Recipes
Butterscotch Pecan Sandies

Bake or Break

Ginger Snap and Pumpkin Ice Cream Sandwiches

Foodista

Peppermint Chocolate Shortbread Cookies

Premeditated Left Over

Japanese Mushroom Flatbread

Steamy Kitchen

Mint Chocolate Chip Cookie Sandwiches

Shugary Sweets