Beef Bourguignon Pie With Mushy Green Pea

Beef Bourguignon Pie With Mushy Green Pea might be just the main course you are searching for. One portion of this dish contains approximately 32g of protein, 73g of fat, and a total of 1260 calories. This recipe serves 2. For $5.96 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 6 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires cream, fresh thyme leaves, beef stock, and onions. Overall, this recipe earns an outstanding spoonacular score of 83%. If you like this recipe, take a look at these similar recipes: Minced beef pie & minty mushy peas, Minced beef pie & minty mushy peas, and Minced beef pie & minty mushy peas.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Making beef bourguignon
2. Cook bacon on medium heat until crispy. Absorb the excessive fat with paper and rest
3. In the same pan, add onions and cook until browned (approx. 3-5 minutes) and remove from pan
4. Add olive oil onto the same pan, cook mushrooms until browned and remove from pan
5. In the same pan, cook beef until browned. Then add cooked bacon and onions together with thyme and tomato paste. Stir fry until well combined.
6. Add wine and stock in and bring it to boil. Reduce to low heat and let it simmer (covered) for 1 hour
7. Add cooked mushrooms and continue to let it simmered (uncovered) until beef is tender (approx. 40-45 minutes). Then add in the parsley.
8. Making puff pie lid
9. Preheat the oven to 200'c (390'f) fan forced
10. Cut the puff pastry sheet to fit your baking dishes. Use cookie cutters to make creative shapes to decorate your puff pie lid such as flowers or alphabets or words (e.g. name, love etc). Bake the pastry on oil sprayed tray until light golden browned (5-10 minutes). Your tray must be at the middle of your fan oven.
11. Making mushy pea
12. On medium heat, cook onion until light golden browned.
13. Add cream and stock and bring to boil. Reduce heat to low and let it simmer for a few minutes.
14. Turn the heat off and mash it with folk gently. Season with salt and pepper.
15. To serve, spoon the beef bourguignon onto a baking dish (microwaved so it is warm). Close with the puff pie lid and serve with mushy green pea in another baking dish.

 

Step by step:

1. Making beef bourguignon

2. Cook bacon on medium heat until crispy. Absorb the excessive fat with paper and rest

3. In the same pan, add onions and cook until browned (approx. 3-5 minutes) and remove from pan

4. Add olive oil onto the same pan, cook mushrooms until browned and remove from pan

5. In the same pan, cook beef until browned. Then add cooked bacon and onions together with thyme and tomato paste. Stir fry until well combined.

6. Add wine and stock in and bring it to boil. Reduce to low heat and let it simmer (covered) for 1 hour

7. Add cooked mushrooms and continue to let it simmered (uncovered) until beef is tender (approx. 40-45 minutes). Then add in the parsley.Making puff pie lid

8. Preheat the oven to 200'c (390'f) fan forced

9. Cut the puff pastry sheet to fit your baking dishes. Use cookie cutters to make creative shapes to decorate your puff pie lid such as flowers or alphabets or words (e.g. name, love etc).

10. Bake the pastry on oil sprayed tray until light golden browned (5-10 minutes). Your tray must be at the middle of your fan oven.Making mushy pea

11. On medium heat, cook onion until light golden browned.

12. Add cream and stock and bring to boil. Reduce heat to low and let it simmer for a few minutes.Turn the heat off and mash it with folk gently. Season with salt and pepper.To serve, spoon the beef bourguignon onto a baking dish (microwaved so it is warm). Close with the puff pie lid and serve with mushy green pea in another baking dish.

Nutrition Information:

covered percent of daily need