Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 medium (300g) brown onions, chopped finely

  3. 500g beef mince

  4. 200g button mushrooms, sliced finely

  5. 2 tablespoons tomato paste

  6. 2 tablespoons Worcestershire sauce

  7. 1/3 cup powdered gravy mix

  8. 1 cup (250ml) water

  9. 1 sheet (29cm x 29cm) ready-rolled shortcrust quiche pastry

  10. 1 egg, beaten lightly

  11. 1 sheet butter puff pastry

  12. steamed greens

Instructions Jump to Ingredients ↑

  1. Heat oil in a large frying pan; cook onions, stirring, until soft. Add mince, cook, stirring with a fork to break up lumps, until changed in colour; stir in mushrooms. Add paste, sauce, gravy mix and water. Bring mixture to the boil, then simmer, uncovered, for about 10 minutes or until mixture is thick; cool.

  2. Preheat the oven to 220°C (200°C fan-forced). Grease a 22cm pie dish. Line base and side of dish with the shortcrust pastry sheet, trim to fit. Spoon in mince mixture. Brush rim of pastry with beaten egg, top with puff pastry sheet, pressing edges to seal. Trim excess pastry, brush with egg mixture.

  3. Place pie dish on oven tray and bake on lower shelf in oven for about 40 minutes or until pastry is browned and crisp.

  4. Serve with steamed greens and tomato sauce, if desired.

  5. Suitable to freeze. Not suitable to microwave.


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