Beef, pepper and mushroom pie
This Beef, Pepper, and Mushroom Pie features a rich filling of ground beef, mushrooms, and aromatic spices, all encased in flaky puff pastry. Perfect for a hearty meal, it brings comforting flavors together with a simple baking method.
Cook time 60 min
Prep time 15 min
Ingredients:
1 tbsp olive oil2 cups mushrooms
1 onion
18 oz ground beef (80/20)
2 tbsp corn flour
1.50 cups beef broth
2 tbsp tomato puree
1 tsp black pepper
1 sheet puff pastry
2 tsp milk (1% fat)
The beef, pepper, and mushroom pie is a savory delight that marries the richness of ground beef with the earthy flavors of mushrooms. Encased in a flaky puff pastry, this pie is perfect for a hearty dinner or a comforting meal on a chilly day. Follow this recipe for a satisfying, delicious pie that's sure to become a household favorite.
Instructions:
Preheat your oven to 400°F (200°C).
- Heat the olive oil in a large skillet over medium-high heat.
- Add the finely chopped onion and sliced mushrooms. Cook until the vegetables are softened and the liquid from the mushrooms has mostly evaporated, about 5-7 minutes.
- Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until the beef is browned and cooked through.
3. Thicken the Filling:
- Sprinkle the corn flour over the beef mixture and stir well to combine. Cook for another minute to eliminate the raw flour taste.
- Gradually add the beef broth, stirring constantly to avoid lumps. Continue to stir until the mixture begins to thicken.
- Stir in the tomato puree and black pepper. Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases.
- Cut the pastry sheet to fit your pie dish with a slight overhang. Save any extra pieces for decoration if desired.
- Pour the beef and mushroom filling into the pie dish.
- Place the puff pastry sheet over the filling, pressing the edges to seal. Trim any excess pastry.
- Use a fork to crimp the edges, and make a few small slits in the top of the pastry to allow steam to escape.
- Brush the pastry with the milk to give it a golden finish.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
- Remove the pie from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly and makes slicing easier.
- Serve the Beef, Pepper, and Mushroom Pie hot, with a side of your favorite vegetables or a fresh salad.
You've crafted a mouthwatering beef, pepper, and mushroom pie that's ready to be enjoyed. The golden, flaky puff pastry combined with the savory filling is sure to impress your family and friends. Serve hot and watch as everyone digs in with delight. Enjoy!
Beef, pepper and mushroom pie FAQ:
Bake the pie in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the pastry is golden brown and crispy.
The pie is done when the puff pastry is golden brown and crispy. You can also check if the filling is bubbling slightly at the edges.
Yes, you can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative if desired.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
Yes, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and then in foil for up to three months. Bake directly from frozen, adding a few additional minutes to the baking time.
Cooking Tips:
- Ensure the mushrooms and onions are finely chopped to allow for an even distribution of flavors throughout the pie.
- Use a high-quality beef broth to enhance the richness of the pie filling.
- Allow the filling to cool slightly before adding it to the puff pastry to prevent the pastry from becoming soggy.
- Brushing the puff pastry with milk before baking will give it a beautiful, golden-brown finish.
- If you prefer a spicier pie, consider adding a pinch of chili flakes or a small amount of hot sauce to the filling.
- Let the pie rest for a few minutes after it comes out of the oven to allow the filling to set properly, making it easier to slice and serve.
Nutrition Facts
4 ServingsCalories 760kcal
Protein 33g
Carbohydrates 44g
Fiber 3.44g
Sugar 6g
Fat 55g
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