Leftover Beef, Onion & Chestnut Mushroom Pie
A quick and simple pie mix using leftover beef from your roast dinner served in a rich and flavoursome gravy with sautéed chestnut mushrooms
You can substitute the shortcrust pastry for puff pastry, mash potatoes or even crushed new potatoes
Cooking Method
- Add the oil to a deep sided pan or casserole dish, then add the onions and soften them
- Add the carrot and celery; cook until soft and the onion is starting to brown
- Add in the roast beef, stirring occasionally until the beef is well browned
- Add the sliced mushrooms & rosemary and cook for a few minutes
- Pour in the wine, reduce slightly then add the water & brown sauce. Then add the Puréety Beef Casserole seasoning and simmer for 20 minutes adding a little more water if needed
- Transfer the pie mixture into an ovenproof dish and top with the pastry. Trim the edges and brush generously with the egg yolk and finish with sea salt
- Pre Heat the oven to 200c gas mark 6 or 180c fan oven
- Cook the pie for 30 minutes or until the pastry is golden brown
Ingredients
- 450g Leftover Roast Beef , Diced
- 150g White Onion , Diced
- 250g Chestnut Mushrooms , Sliced
- 320g Shortcrust Pastry
- 10g Parsley , Chopped
- 2tbsp Brown Sauce
- 200ml Red Wine
- 100g Carrot
- 70g Celery
- 2tbsp Olive Oil
- 10g Rosemary
- 1 Egg Yolk
- 250ml Water
- ml Sea Salt
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