BEEF & MUSHROOM PIE

Prep Time : 20 minutes Serves : 4 Cooking Time : 20 minutes

Ingredients

3 Tbsp oil a knob of butter, divided 200g brown mushrooms, sliced sea salt and freshly ground black pepper 500 g free-range beef mince 2 a few sprigs of thyme 4 cloves garlic, peeled and crushed 125ml dry white wine 1 cup fresh cream 2 sheets puff pastry 1 large free-range egg, lightly beaten

Cooking InstructionsPreheat the oven to 180°C. Heat 1 T of the oil and a knob of butter in a pan. Pan-fry the mushrooms until tender. Season, then set aside. Heat the other 2 T oil in the pan. Brown the mince then add the thyme, garlic and white wine (or chicken stock). Reduce by half, then add the mushrooms and cream. Cook until the cream thickens. Roll out the all-butter puff pastry. Place the filling in the centre of 1 sheet and brush the edges with beaten gg. Top with the other pastry sheet and crimp the edges using a fork. Brush the pie with egg and bake for 20 minutes, or until golden. Serve with chips and gravy or a large salad.

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