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How to make Aussie beef, pepper and mushroom pie

Yield = 4
Prep time: 0:15
Cook time: 1:00
Total time: 1:15

Ingredients

  • 1 tablespoon olive oil
  • 400g cup mushrooms, coarsely chopped
  • 1 onion, finely chopped
  • 500g Coles 4 star beef mince
  • 2 tablespoons cornflour
  • 1 1/4 cups beef stock
  • 2 tablespoons tomato paste
  • 2 teaspoons freshly ground black pepper
  • 1 sheet frozen Coles brand puff pastry
  • 2 teaspoons milk
  • Mashed potatoes, to serve
  • Mixed salad leaves (optional), to serve

Method

  • Step 1 Preheat oven to 200°C or 180°C fan.
  • Step 2 Heat half the oil in a large saucepan over high heat. Cook mushrooms, stirring, for 6 mins or until browned. Transfer to a plate.
  • Step 3 Heat remaining oil in the pan over medium-high heat. Cook the onion, stirring, for 5 mins or until softened. Increase heat to high. Cook mince, stirring with wooden spoon to break up any lumps, for 4 mins or until browned.
  • Step 4 Whisk the cornflour and 1/4 cup of stock in a large jug until smooth. Whisk in remaining stock and tomato paste until smooth. Add the mushrooms, stock mixture and pepper to the pan. Bring to the boil. Simmer, uncovered, for 3 mins or until thickened.
  • Step 5 Fill a 18cm (base measurement) pie dish with mince mixture. Top with puff pastry, pressing edges to seal. Trim excess and use to make decorations. Brush top with milk. Cut a hole in top of pie to allow steam to escape. Bake for 40 mins or until pastry is golden and puffed. Serve with mash and salad leaves.