Ingredients

• • 2 sheets Borg’s shortcrust pastry, thawed
• • 1 sheet Borg’s puff pastry, thawed
• • 1 tbsp olive oil
• • 2 brown onions, thinly sliced
• • 200g Swiss brown mushrooms thinly sliced
• • 3 garlic cloves, crushed
• • 1 tbsp fresh thyme leaves
• • 500g beef mince
• • 2 tbsp tomato paste
• • 2 tbsp Worcestershire sauce
• • 1⁄3 cup instant gravy powder
• • 1 egg, lightly beaten
• • Mashed potato and steamed peas to serve

Method

We love a meat pie for dinner. And our hearty beef and mushroom pie is a winner.

Preheat oven to 200 c / 180 c fan forced.

Grease a 23cm round pie dish. Line the dish with shortcrust pastry, trimming to fit.

Line the pastry with baking paper and fill with pie weights or uncooked rice. Blind-bake for 15 minutes. Remove paper and weights and bake for another 5 minutes or until light golden.

Heat oil in a large saucepan/frypan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened.

Add mushroom, garlic and thyme. Cook, stirring, for 5 minutes or until mushroom softens.

Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add tomato paste and Worcestershire sauce. Cook, stirring, for 1 minute.

Mix gravy powder and 1 cup of cold water in a jug. Add to pan. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until sauce thickens. Set aside to cool for 15 minutes.

Spoon the beef mixture into the pastry case. Top with puff pastry and trim to fit. Use a fork to seal the edges of the pastry. Brush the pastry with egg wash. Make 3 small cuts in centre of the pastry to allow the steam to escape. Bake for 35 to 40 minutes or until the pastry is golden.

Stand for 5 minutes and serve with mash and peas. [We also love a squirt of tomato sauce.]